A dictionary of culinary terms


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espresso extraction from an espresso machine.A ristretto is an extremely short  espresso. When pulling the shot, the same amount of coffee beans are used as a normal shot; however, they are ground more finely. Due to the finer grind, less water makes it’s way through the coffee grounds. The result is a more concentrated shot of espresso with a more intense flavor and aftertaste than a normal shot of espresso.

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