Sunday, September 12, 2010


Dorito stands for DOuble RIstretTO.

These days in specialised bars in all English speaking country's they mostly serve you this kind of drink when you order an espresso.
It's a very concentrated double shot, barely larger then a one ounce 'classic' espresso.

We at Caffenation use a naked portafilter to pull these kind of shots. It enables you to master your dosing and tamping technique. And believe me ; here it is where you can seperate the boys from the men, if you know what I'm saying.

Of course you need the right coffee and a sturdy machine.
And a grinder well adjusted.
We mostly use our House Blend, an Anfim Barista grinder and La Marzocco Linea machine. The shot is undoubtedly very syrupy with lots of dark brown crema, so you have to stir it well before drinking.

The problem with most double ristretto's is that the coffee gets too bitter and harsh, so you're desperately looking for a glass of water to rinse your mouth. And here, I think, we're delivering a good job. I've tasted 2 Dorito's yesterday and twice it was very strong, but not harsh, but velvety and with a very smooth aftertaste.

So, a happy Antwerp Barista is greeting you.
(and by the way : this ristretto photo is not mine, but one from Gimme).

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