What extraction method is common for both Ristretto and Normale shots?

The correct answer is based on the extraction time for both Ristretto and Normale shots, which typically falls within the 20-30 seconds range. This timeframe is crucial for achieving optimal flavor extraction while utilizing different quantities of water and coffee grounds.

For Ristretto shots, which are shorter in volume and concentrate flavors, the extraction time is often similar to that of Normale shots but with less water, allowing for a more intense profile. Normale shots, while using a greater volume of water, also aim to achieve flavor balance within that same general extraction timeframe. Thus, maintaining a consistent extraction time in this range is essential for both methods to ensure the appropriate extraction of solubles that contribute to the desired flavor, aroma, and overall coffee experience.

The other options do not hold true under the specified conditions. For example, while grind size might be more similar in practice, it can vary based on the desired outcome and machine used, and the amount of water used in Ristretto is less than that in Normale. Therefore, the 20-30 seconds extraction time serves as a commonality that defines the process for both types of shots.