Let me first clear something up. A ristretto means a restricted shot. That by definition means you shorten the flow for the espresso in the same time range as a normal shot. It does not mean you start pulling 20 second shots (that would be underextraction a la Sbucks method) and cutting the shot early by time, you actually have to change the grind and make adjustments to get the volume shortened in a normal extraction time. The dose is often heavier and the roast is often a bit darker but it does not imply shorter time.
We have been working on a new offering since the Cardenas arrived. It's interesting as we have been trying to come up with a more ristretto style shot. Now don't get me wrong, it still falls into our clean flavor profile but it has the deep viscosity and syrupy texture you desire without getting into the smoker's palate notes of tobacco and spice. The acidity is muted but the origin characters remain, a feat in and of itself. It even has the flecking and deep red visual cues with out the color corrected photo's help. The dominant notes of our blend right now are berries, vanilla, and brown sugar leading into cocoa. Some interesting aromas come into play but you gotta pull this tight. It is our best NY style espresso (very tight shot) attempt to date but done to a barismo taste profile (clean).
It pulls as an 18g double ristretto or a down dosed triple ristretto. Sorta Ecco style for the savy barista's out there. Tight and thick yields a soft texture and creamy profile. I had an 18g double this morning @ 201.5F just under an ounce that really was exciting.
While the L. Street pulls best around 198f 16g ~2oz right now, this new blend is the apple to that orange. Different, but both are special.
The new blend doesn't have a name yet (I guarantee it won't be something vaguely Italian sounding) but should be on the shelf at the roasterie and in a select cafe we will promote sometime next week.
