‘Ristretto’ is a drink that’s an extremely interesting and the least familiar item on a coffee menu,
A similar amount of dry coffee is used as espresso, but lesser water volume passes through during brewing. Ristretto brewing ratio is 1:2 – 15g input and 30g output, as compared to espresso 15g input and 60g output.
The baristas set up a normal espresso shot and stop it after 15 seconds, or about halfway through the normal espresso extraction process which is why a ristretto has a character all of its own intensely sweet and fruity experience.
Learn more about these methods at the free coffee courses online.
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).