Comment on the ris... A ris is usually defined (by my understanding) as a tight shot where the flow rate is a bit slower than your average (30mL/30sec) style shot. Now, the idea is, that the slower shot creates more pressure at the puck, which decreases the flow rate, increasing the temperature and giving a 'sweeter' taste. Basically what is being done is the sugars are completely being caramelized in the extraction, giving that sweet honey like taste. Which is great!! But, the thought is...if you are caramelizing (ie. converting to sweetened sugar) the beans each shot, for every bean. How can there be a big distinction in the flavour profile? Every bean, from every origin, at every roast depth would taste 'sweet'. While you get something 'nice' in the cup, soon every coffee starts to taste the same and it gets boring...rather than extracting depending on the bean/roast depth/origin and extract to suit the acidity/sugar levels as the cup suggests 🙂
