## Espresso Blends Duo

-

-

This pairing brings together two of our most distinctive espresso blends. Hayes Valley, our brooding and most voluptuous espresso. And 17ft Ceiling, a warm and inviting take on the classic Italian ristretto. Enjoy these versatile blends with or without milk. Each arrives in a 12 oz whole bean bag.

Bundle and Save, $44 Value

-+

Add to Cart|$42

For detailed shipping and other order information, please visit our [help center](https://support.bluebottlecoffee.com/hc/en-us/sections/12494813536027-Timeline-shipping-questions). For prepaid subscription terms, visit our [Subscriber FAQ](/content/us/eng/subscriptions#faq/index.html).

---

### Espresso Brew Guide

-

Espresso Ristretto Instructions

How to Brew a Ristretto from Blue Bottle Coffee on Vimeo

Brew Time: 28–38 seconds

Grind Size: Extra-fine

Coffee Dose: 20 g

Water Amount: Yields 22 g

### What You'll Need

- 
  Fellow Opus Conical Burr Grinder (Sold out)
- Espresso Machine
- Timer

### Brewing Instructions

1. **Preheat Your Machine**  
   Make sure your espresso machine is fully preheated for at least 30 minutes before brewing. Proper heat stability ensures consistent pressure and temperature, both of which are essential for pulling a balanced ristretto shot with rich body and crema.

2. **Remove the Portafilter**  
   Remove the portafilter from the group head and briefly flush the group head with water. This clears away any residual coffee oils and stabilizes the brewing temperature before extraction.

3. **Grind Your Coffee**  
   Place the portafilter on a scale and tare it. Grind your coffee to an extra-fine grind, finer than what you’d use for a standard espresso, directly into the portafilter. Stop grinding when the scale reads 20 g. This finer grind helps slow flow and supports the shorter extraction typical of a ristretto.

4. **Level the Grounds**  
   Use your finger or a distribution tool to evenly level the grounds in the portafilter basket. Even distribution ensures uniform water flow through the puck, preventing channeling and uneven extraction.

5. **Tamp the Grounds**  
   With your arm at a 90-degree angle, tamp straight down using firm, even pressure. A level, well-compressed puck is critical for achieving the rich texture and concentrated flavor that define a ristretto short pull.

6. **Prepare Your Setup**  
   Lock the portafilter firmly into the group head. Place a demitasse cup on the drip tray and, if possible, set it on a scale to measure your yield accurately during the shot.

7. **Pull Your Shot**  
   Begin extraction. Depending on the coffee and the flavor profile you’re aiming for, a ristretto shot should pull for 28–38 seconds, yielding less liquid than a standard espresso. Measuring the output on a scale helps you dial in consistency and sweetness while avoiding over-extraction.

8. **Enjoy**  
   Sip your ristretto black to experience its full intensity, velvety mouthfeel, and layered sweetness — or add steamed milk for a shorter, richer milk-based drink. Either way, a well-pulled ristretto delivers depth, balance, and elegance in every sip.