3 syllables: Ri, stre, tto. Stress on stre.
ris-TRET-oh
/ɹɪˈstrɛtoʊ/
Ristretto is pronounced ris-TRET-oh (/ɹɪˈstrɛtoʊ/). It has three syllables (Ri-stre-tto), with the stress on "stre". Ristretto is a short, highly concentrated espresso shot, brewed with less water for a stronger, more intense flavor. In coffee culture, it denotes a smaller extraction that preserves bold aromas and crema. As a noun, it can refer to the drink itself or a small serving size in cafés.
nounRistretto is a short, highly concentrated espresso shot, brewed with less water for a stronger, more intense flavor. In coffee culture, it denotes a smaller extraction that preserves bold aromas and crema. As a noun, it can refer to the drink itself or a small serving size in cafés.
How to Pronounce Ristretto
"I ordered a ristretto to savor the espresso's sweetness without the dilution of more water."
"The barista pulled a perfect ristretto with a thick, lasting crema."
"Some people prefer a ristretto because it intensifies the chocolate and berry notes."
You pronounce it ri-stre-tto with three syllables: /rɪˈstrɛt.oʊ/ in US/UK practice, but many baristas shorten the final vowel slightly in rapid speech to /rɪˈstrɛt.oʊ̯/ or even /rɪˈstrɛt.tə/. The main stress falls on the second syllable: ri-STRE-tta. Start with a short, crisp initial 'ri' followed by a clear 'stre' with an open 'e' as in 'red,' then a clean, rounded 'to' at the end. Audio references: check pronunciation resources and barista tutorials for the standard Italian pronunciation closest to the menu term.
Common mistakes: misplacing the stress (say ri-STRET-to instead of ri-STRE-tto), pronouncing the final 'o' as a hard 'oh' rather than a short, clipped 'o' or schwa-like ending, and merging the 'str' cluster too slowly. Corrections: emphasize the second syllable with a sharper 'stre' and keep the final '-tto' light and quick, not dragging the last vowel. Practice the sequence: ri-STREH-tto, shortening the final vowel so it lands crisply.
US and UK share /rɪˈstrɛtoʊ/ with a clear 'stri' and stressed second syllable; Australian tends to be more clipped in the final vowel, sometimes approximating /rəˈstreɪ.təʊ/ or /rɪˈstrɛtəʊ/ with less rhoticity. The biggest differences lie in rhotics and vowel quality: US tends to have rhotic /r/ and a longer final vowel; UK often uses a slightly less rhotic, with a tighter final syllable; AU can soften vowels and reduce final syllable duration. Listen for the middle 'stre' and ensure the final 'to' is not elongated.
The difficulty comes from the Italian loanword structure and the compact consonant cluster 'str' followed by a double-t consonant, which can make the final 'tto' feel tricky. Additionally, the final vowel can vary in length across dialects, and the aspiration of the 'r' in US English can color the initial /r/. To master it, anchor the second syllable with a sharp 'stre' and practice closing the final syllable quickly with light, unaspirated 'tto'.
Yes, the word contains a three-syllable structure with a stressed second syllable and an Italian vogal sequence that includes a brief, rounded final vowel. The 'str' cluster requires a precise tongue position behind the teeth to produce the clean 's-tr' blend, and the final '-etto' invites a quick, almost clipped closure. Focus on producing a crisp 't' and a shorter 'o' at the end.
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Ristretto comes from Italian, where ristretto means 'restricted' or 'narrowed.' In espresso terminology, it indicates an extraction made with restricted flow—less water passes through the coffee grounds, extracting soluble compounds more quickly and producing a smaller, more intensely flavored shot. The term likely emerged in late 19th to early 20th century Italian coffee culture as espresso bars experimented with different extraction times and volumes to balance strength and sweetness. While the exact first use is not widely documented in English-language sources, the concept of a shortened extraction aligns with similar Italian coffee terminology such as lungo (long) and corto (short). The word’s modern usage reflects practice in specialty coffee for precise control over brew ratio, grind size, and tamping pressure to achieve a compact shot with pronounced body and crema. Over time, ristretto has become a standard descriptor in espresso menus worldwide, often signaling a bolder, more aromatic profile even when served in small volume.
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Words that rhyme with "Ristretto"
-sto sounds
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