To make a Short-Pull Espresso, also called a Short Shot or Espresso Ristretto, pull one shot of espresso, but only put about half as much water as usual into the espresso machine (instead of 1-1/2 ounces of water, just use 3/4-ounce).
The water should dispense through the espresso grounds in about 18-20 seconds compared to the normal 22 seconds, and the grind size used should be even finer than usual. The slower extraction can also be accomplished by pressing or tamping the coffee down with extra pressure in the portafilter.
Sweeter and more flavorful than a full shot, the Short-Pull Espresso renders a thicker, stouter drink, emphasizing the intense espresso taste. The restricted extraction is meant to extract only the best qualities of the coffee and none of the bitter elements—with about the same amount of caffeine. In Europe this is the preferred shot.
SHOT-IN-THE-DARK (Shot In the Dark)
To make a Shot-In-the-Dark, pull one shot of espresso and then add it to a cup of brewed coffee. A Shot-In-the-Dark is also called a Red Eye; Pile Driver; Depth Charge; and Eye Opener. Also see Black Eye; Dead Eye.
SHOT OF ESPRESSO
To prepare a shot of espresso you need to pull one shot of espresso—about 1½ ounces—using an espresso machine. The espresso shot is best served in a pre-warmed demitasse. Also see Pulling a Perfect Espresso Shot.
