# Pulling a ristretto shot

**URL:** <https://baristahustle.discourse.group/t/pulling-a-ristretto-shot/1531>\
**Category:** Q&A\
**Created:** [June 15, 2017, 6:03am UTC](https://baristahustle.discourse.group/t/pulling-a-ristretto-shot/1531 "2017-06-15T06:03:12Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![Sarah.k](https://avatars.discourse-cdn.com/v4/letter/s/96bed5/32.png) [@Sarah.k](https://baristahustle.discourse.group/u/Sarah.k)\
**Post date:** [June 15, 2017, 6:03am UTC](https://baristahustle.discourse.group/t/pulling-a-ristretto-shot/1531/1 "2017-06-15T06:03:12Z")

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What is the best way to precisely pull a double ristretto shot with an espresso recipe of 21g dose, 30 sec, 46g yield?

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**Author:** ![joe](https://yyz1.discourse-cdn.com/flex027/user_avatar/baristahustle.discourse.group/joe/32/946_2.png) [@joe](https://baristahustle.discourse.group/u/joe)\
**Post date:** [June 30, 2017, 4:09am UTC](https://baristahustle.discourse.group/t/pulling-a-ristretto-shot/1531/2 "2017-06-30T04:09:03Z")

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there is a current discussion on this topic if you want to check it out. on this forum under terminology: espresso and ristretto