ristretto recipie question

today I tried to make a ristretto shot in the cafe I work at. I used a 20g in and 20g out recipie and got a 34 second shot time. I really enjoyed the flavour of the shot since it was much fuller than the standard espresso we serve but when i made it into a cortado, I've been left quite confused? I feel like the drink tastes milkier than usual but the coffee flavour isn't diluted is much? I can taste much more character than I would from the same coffee in a double shot.

our standard recipie for a double espresso is 17g in to 32g out with around about a 24 second extraction. I work in a specialty café so it's light to medium roasts that we do ourselves!

anyways, I've never tried a ristretto so I'd be keen to hear everyone's experience to see if that lines up!

thanks all!

today I tried to make a ristretto shot in the cafe I work at. I used a 20g in and 20g out recipie and got a 34 second shot time. I really enjoyed the flavour of the shot since it was much fuller than the standard espresso we serve but when i made it into a cortado, I've been left quite confused? I feel like the drink tastes milkier than usual but the coffee flavour isn't diluted is much? I can taste much more character than I would from the same coffee in a double shot.

our standard recipie for a double espresso is 17g in to 32g out with around about a 24 second extraction. I work in a specialty café so it's light to medium roasts that we do ourselves!

anyways, I've never tried a ristretto so I'd be keen to hear everyone's experience to see if that lines up!

thanks all!