<p>The time could absolutely stay the same for both your ristretto and normale shots. But - for that to happen your grind is certainly going to have to change, and obviously your yield (since you are now pulling a smaller / ristretto shot). </p>

<p>An example:
If you pull a shot that's:</p>

<p>20g in | 25s | 20g out</p>

<p>And then you decide to pull a larger/normale shot, but you want to keep the time constant. Then you are basically forced to loosen your grind to a coarser grind size.
Then you could pull your normale at: </p>

<p>20g in | 25s | 30g out</p>

<p>Hopefully that answers your question!</p>

CC BY-SA 3.0
2016-02-07T11:58:37.973Z
I appreciate the analysis on how to keep the brew time constant, but my question really wanted to address if you should in the usual preparation. Saying that I could was a little unsatisfying as a definitive answer.
Steven Vaccaro
CC BY-SA 3.0
2016-02-08T03:45:52.053Z
Ah I understand. Yes, the time should certainly be around the same exact length.
Induction
CC BY-SA 3.0
2016-02-06T06:06:18.307Z
2016-02-06T06:06:18.307Z
Induction
<p>I have heard that a ristretto shot is in the realm of 1:1.1-1.5  bean to coffee yield ratio <a href="https://coffee.stackexchange.com/a/2456">here</a>. Is the brew time to remain the same? I have used about 25s as a rule of thumb for my espresso shots. If so, the flow of coffee from the machine is very slow, but if not the shot can be completed very quickly. I have tried both preparations and prefer keeping the shot time constant. Is this the prevailing wisdom?</p>

CC BY-SA 3.0
2016-02-05T03:01:46.150Z
I am not sure to understand the "coffee to bean" ratio? The link mentions "coffee to yield", which is different, if not mistaken.
Eric Platon
CC BY-SA 3.0
2016-02-05T03:06:48.073Z
Thanks I edited it to keep the link and my post consistent!
Steven Vaccaro
CC BY-SA 3.0
2016-02-05T03:13:21.153Z
How do you think about rephrasing the question title? It seems the real question is "Is the brew time to remain the same?". I was answering when I noticed that, and scrapped my tentative (for now).
Eric Platon
CC BY-SA 3.0
2016-02-05T03:23:26.823Z
Very true. My question and title did not match. I've updated as well.
Steven Vaccaro
<brewing-process><espresso>
When preparing a ristretto shot, should the brew time remain the same as a normale?
Steven Vaccaro
# When preparing a ristretto shot, should the brew time remain the same as a normale?

(Asked by: username_0 on 2016-01-30)

I have heard that a ristretto shot is in the realm of 1:1.1-1.5 bean to coffee yield ratio [here](https://coffee.stackexchange.com/a/2456). Is the brew time to remain the same? I have used about 25s as a rule of thumb for my espresso shots. If so, the flow of coffee from the machine is very slow, but if not the shot can be completed very quickly. I have tried both preparations and prefer keeping the shot time constant. Is this the prevailing wisdom?

**Tags:** brewing-process, espresso

> **Comments:**
> **username_1**: I am not sure to understand the "coffee to bean" ratio? The link mentions "coffee to yield", which is different, if not mistaken.  
> **username_0**: Thanks I edited it to keep the link and my post consistent!  
> **username_1**: How do you think about rephrasing the question title? It seems the real question is "Is the brew time to remain the same?". I was answering when I noticed that, and scrapped my tentative (for now).  
> **username_0**: Very true. My question and title did not match. I've updated as well.  

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## 1 answers

### Answer by username_2 on 2016-02-06. Score: 1

The time could absolutely stay the same for both your ristretto and normale shots. But - for that to happen your grind is certainly going to have to change, and obviously your yield (since you are now pulling a smaller / ristretto shot).

An example:
If you pull a shot that's:

20g in | 25s | 20g out

And then you decide to pull a larger/normale shot, but you want to keep the time constant. Then you are basically forced to loosen your grind to a coarser grind size.
Then you could pull your normale at:

20g in | 25s | 30g out

Hopefully that answers your question!

> **Comments:**
> **username_0**: I appreciate the analysis on how to keep the brew time constant, but my question really wanted to address if you should in the usual preparation. Saying that I could was a little unsatisfying as a definitive answer.  
> **username_2**: Ah I understand. Yes, the time should certainly be around the same exact length.  

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