Advice on Ristretto for a "Magic".
I've spent a while researching this and there is a wild deviation in what people think a ristretto is...or rather how it should be pulled.
Most of what I'm seeing is "use the same amount of coffee as for your normal espresso shot but cut the shot short at around 15 seconds so you have less output".
Now my problem with the above is how does that work with the whole 'salami shot' mentality that says you get the sour parts of a shot early, and the bitter part later...so just cutting an espresso shot short would make for a sour tasting coffee, no?
Others are suggesting to 'overload' the portafilter with more coffee, or even to grind finer, in order to slow the flow down, so that you do a full-time shot (e.g. 25 seconds), but end up with less coffee in the glass, so instead of my normal 1:2.2 ratio I should be aiming for a 1:1, but with the shot taking a similar time as it normally would.
I'm keen to hear from any baristas making a great "magic" coffee, which is the correct way to pull a ristretto?