{
    "id": 1073254,
    "title": "L'Or Espresso 20 x Ristretto Decaf Coffee, 104g",
    "slug": "lor-espresso-20-x-ristretto-decaf-coffee-104g",
    "type": "product",
    "url": "https://teas.co.uk/product/lor-espresso-20-x-ristretto-decaf-coffee-104g/",
    "modified": "2026-09-25T23:28:33+01:00",
    "excerpt": "L'Or Espresso Ristretto Decaf is the twenty-capsule carton of L'Or's decaffeinated ristretto for Nespresso Original machines, picked into the Teas.co.uk curator selection as the short, dense evening espresso rather than a thin decaf pulled long.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Use the ristretto button at about 25ml rather than the lungo: pulling it short is what puts back the body decaffeination takes out. Nespresso Original only, so these will not fit a Vertuo, a Dolce Gusto or a Tassimo.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Shot volume, cup warming and the macchiato build are also published in the detailed Q and A tab below.",
    "content_text": "L'Or Espresso Ristretto Decaf is the twenty-capsule carton of L'Or's decaffeinated ristretto, 104 grams of aluminium capsules for a Nespresso Original machine. A ristretto is a short espresso. Less water goes through the same amount of coffee, so what lands in the cup is denser, sweeter and heavier than a full espresso rather than simply stronger. Doing that with a decaffeinated coffee is a deliberate choice, because decaffeination costs a coffee some of its body, and pulling the shot short is the most direct way of putting that body back. This carton is aimed squarely at the person who wants a proper after-dinner espresso at nine in the evening and would rather not lie awake for it. The Taste Profile\n\nBody: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Fuller than most decaffeinated capsules manage, which is the point of the short pull. A decaf pulled long is where the category usually falls down.\nBitterness: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and deliberate. A ristretto concentrates the early part of the extraction, and a little bitterness is what stops the density reading as syrup.\nSweetness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low and roast-derived rather than sugary. Nothing is added to the capsule; any sweetness in the cup came out of the bean.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind L'Or L'Or is a French coffee name that reached British kitchens through the capsule aisle rather than through cafes, making aluminium capsules that fit Nespresso Original machines. You are buying a capsule designed to fit someone else's machine. Aluminium matters here as engineering rather than as branding, because a metal capsule holds its seal under pressure better than a plastic one and is what lets a compatible capsule behave like the original. The tasting profile above is our own editorial assessment against the current pack format and the brand's published description. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nCount: twenty capsules, 104 grams in the carton, which is 5.2 grams of coffee per capsule.\nCost per shot: If you drink this regularly the bigger box is the one to buy.\nMachine required: Nespresso Original. These do not fit a Vertuo machine, a Dolce Gusto machine or a Tassimo machine, and no adapter changes that.\n\nAluminium: the capsule body is aluminium. Disposal routes for capsules differ by council and by scheme, so follow the carton and your local guidance rather than assuming.\n How Does L'Or Espresso Ristretto Decaf Compare to: \nL'Or Espresso Ristretto Decaf, 10 Capsules 52g: the identical coffee in half the box. \nLavazza Espresso Maestro Decaffeinated Nespresso Compatible, 10 Capsules: the Italian alternative in the same machine, built as a standard espresso rather than a ristretto. Lavazza's is the longer, rounder shot; this one is shorter and denser. Which you prefer depends on whether you pull 25ml or 40ml.\nDouwe Egberts Pure Decaf Instant Coffee, 190g: It is a different drink entirely, and if you own the machine there is no contest; if you do not, the jar is the sensible answer.\n Ideal Serving Conditions A capsule machine sets the temperature, the pressure and the dose, which leaves you three things to control. All three matter more with a decaffeinated coffee than with a full-caffeine one, because there is less margin in the cup. The Proper Shot \nVolume: use the ristretto button, about 25ml. Running it as a lungo defeats the purpose of buying a ristretto capsule and leaves you with a thin, washed-out cup.\nWarm the cup: run a blank shot of hot water into the cup first and tip it away. A cold cup takes several degrees off a 25ml shot instantly, and a decaf has less body to spare.\nDrink it immediately: the crema on a short shot collapses within a minute or two, and with it goes a noticeable part of the aroma.\nDescale: a scaled machine runs cooler and slower, and the first symptom is a weak crema rather than a taste you can name. If your shots have quietly got worse over months, that is the machine and not the capsules.\n Getting More Out of the Carton \nMake it a macchiato: a ristretto with a spoonful of hot foamed milk on top. The short dense shot is exactly the right base, and it is the best evening use of this carton.\nMake it an affogato: pull one straight over a scoop of vanilla ice cream. A decaffeinated shot is the version of this pudding you can serve after dinner to anyone.\nMake it a double: two capsules into one cup for a fuller evening drink. \nMix the carton: keep these alongside a full-caffeine capsule and switch over after about four in the afternoon. That is the practical reason this carton earns its place rather than replacing anything.\n Getting It Right in the Cup \nMachine: Nespresso Original only. Check which system you own before ordering.\nVolume: the ristretto setting, about 25ml, not the lungo.\nCup: small, thick-walled and warmed with a blank shot first.\nStorage: a cool dry cupboard. The capsules are sealed, so the carton is protecting the box rather than the coffee.\nBest with: after dinner, a late-evening espresso habit, or anyone cutting caffeine without giving up the ritual.\n Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Caffeine note: decaffeinated is not caffeine free. Decaffeination removes most of the caffeine from the bean rather than all of it, and a residual amount remains in every cup. We place this at the low end of our scale, which is our own editorial judgement for a decaffeinated coffee rather than a measurement. If you are avoiding caffeine on medical advice, read the carton and ask your pharmacist rather than relying on this page. Child safety: still a coffee, and still not a children's drink. Keep capsules out of reach.",
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        "servings": null,
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        "price_per_cup_pence": null,
        "caffeine": "Decaffeinated",
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        "brew_time": null,
        "gtin": "8711000357453",
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                "title": "Product Questions",
                "content": "Which machine do these fit?Nespresso Original machines. They do not fit a Vertuo machine, a Dolce Gusto machine or a Tassimo machine, and there is no adapter that makes them. Check which system you own before ordering, because Vertuo and Original look similar on a kitchen counter and take completely different capsules.\n\n What is a ristretto, exactly?A short espresso. Less water goes through the same amount of coffee, so the shot that lands is denser and heavier rather than simply stronger. Around 25ml instead of 40ml. That density is the whole reason to pick a ristretto capsule, and running it long throws it away.\n Why does decaf usually taste thin?Because decaffeination costs a coffee some of its body along with the caffeine. Pulling the shot short is the most direct way of putting that body back, which is exactly why a decaffeinated ristretto is a more sensible product than a decaffeinated lungo. Use the ristretto button.\n Is decaffeinated the same as caffeine free?No, and the difference matters. Decaffeination removes most of the caffeine rather than all of it, and a residual amount remains in every cup. If you are avoiding caffeine on medical advice, read the carton and ask your pharmacist rather than relying on this page.\n Should I warm the cup first?Yes, and it is the cheapest improvement available. Run a blank shot of hot water into the cup and tip it away before you pull the coffee. A cold cup takes several degrees off a 25ml shot instantly, and a decaffeinated coffee has less body to spare than a full-caffeine one.\n What intensity number is it?What we can say is what the cup does: it lands short, dense and moderately bitter, which is a ristretto's job. That placement is our own editorial assessment against the pack format and the brand's published description.\n Can I make a milk drink with it?A macchiato works best: the short dense shot with a spoonful of hot foamed milk on top. For a full flat white or latte you would want a second capsule, because 25ml of coffee disappears under 150ml of milk however good the shot was.\n What about an affogato?Pull one straight over a scoop of vanilla ice cream. Because it is decaffeinated it is the version of that pudding you can put in front of anyone after dinner, which is not true of a full-caffeine shot at nine in the evening.\n How do I dispose of the capsules?The capsule body is aluminium. Disposal routes differ by council and by collection scheme, so follow the carton and your local-authority guidance rather than assuming. The outer carton and the capsules usually take different routes.\n My shots have got weaker over time. Is it the capsules?Almost certainly the machine. A scaled machine runs cooler and slower, and the first symptom is a weak crema rather than a flavour you can name. Descale it before you change brands. Hard water builds that scale faster, so in a hard-water area it needs doing more often than the manual suggests."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentProportionWhat it bringsDecaffeinated roast and ground coffee5.2g per capsuleThe whole of the drink. Nothing is added to the capsule, so any sweetness in the cup came out of the bean rather than out of a packet.Ristretto grind and doseSet for a 25ml shotThe density. A short pull concentrates the early part of the extraction, which is the most direct way of putting back the body that decaffeination takes out.Aluminium capsule20 in the cartonThe seal. A metal capsule holds pressure better than a plastic one, which is what lets a compatible capsule behave like the original in the machine.Pack20 capsules, 104gPack: L'Or Espresso 20 x Ristretto Decaf Coffee, 104g; twenty aluminium capsules for Nespresso Original machines, 5.2g of coffee each. The printed intensity number, the decaffeination method, the ingredient list, the allergen advice and the best-before date are on the current UK carton and should be read from it rather than from this page.Characterising components shown.Sourcing & blend. L'Or Espresso 20 x Ristretto Decaf Coffee, 104g comes from a French coffee name that reached British kitchens through the capsule aisle rather than through caf\u00e9s. Decaffeination is done by several different processes across the industry and they do not taste alike, which is a genuine reason to read the carton if the detail matters to you.What's in L'Or Espresso 20 x Ristretto Decaf Coffee, 104g, and what isn't:\nIn: decaffeinated roast and ground coffee, sealed in aluminium, brewed under pressure by the machine with water and nothing else.\n\nNothing added: no sugar, no milk and no flavouring goes into a plain espresso capsule. Any sweetness you taste is roast-derived.\n\nMachine specific: Nespresso Original only. Not compatible with Vertuo, Dolce Gusto or Tassimo machines, and no adapter changes that.\nPackaging: the capsule body is aluminium. Follow the current carton and your local-authority guidance; capsules and the outer carton usually take different disposal routes and schemes differ by council."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of L'Or Espresso 20 x Ristretto Decaf Coffee, 104g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow.The outer layer is the crema, and on a short shot it is doing more work than it looks. Crema is an emulsion of carbon dioxide, coffee oils and fine solids, whipped up by the pressure the machine puts through the puck, and it forms a lid over the liquid that holds volatile aromatics right under your nose while you drink. A ristretto produces proportionally more of it than a long shot, because the same gas and oil are carried in less water. That is why a 25ml shot smells stronger than a 40ml one made from the identical capsule. It is also why a shot left standing loses more than people expect: the crema collapses within a minute or two and takes a noticeable part of the aroma with it. Drink a ristretto immediately or accept that you are drinking a different thing.The flavour spike arrives mid palate, and this is where the short pull earns its place in a decaffeinated coffee. Extraction is sequential rather than uniform. The first water through a coffee puck takes the acids and the aromatic compounds, the middle takes the sugars and the body, and the last of it takes the heavy, drying, bitter compounds. Stop the shot early and you keep the first two stages and leave most of the third behind, which gives you density and sweetness without the drying finish of a long pull. That matters here because decaffeination costs a coffee some of its body along with its caffeine, and a decaffeinated coffee pulled long has nothing left to hold the cup together. Pulling it short is the most direct correction available, and it is the reason a decaffeinated ristretto is a more sensible product than a decaffeinated lungo.The base structure is the finish, and it is short, warm and slightly bitter rather than long and drying. Some bitterness is deliberate and necessary: a shot this dense with no bitterness at all would read as syrup rather than coffee, and the moderate bitter edge is what gives the cup its shape. Sweetness is low and entirely roast-derived, since nothing is added to a plain espresso capsule. What you should not get is a thin, papery aftertaste, and if you do, that is almost always the shot pulled too long or the machine running cool rather than anything in the capsule.Getting it right in the cup. Use the ristretto setting, about 25ml, not the lungo. Warm the cup first with a blank shot of hot water and tip it away, because a cold thick-walled cup takes several degrees off a 25ml shot instantly and a decaffeinated coffee has less body to spare than a full-caffeine one. Drink it within a minute while the crema is intact. If you want a milk drink, a macchiato with a spoonful of foamed milk is the right build; a full latte needs two capsules, because 25ml of coffee simply disappears under 150ml of milk however good the shot was. Keep the carton somewhere cool and dry, though the capsules are sealed, so what you are really protecting is the box rather than the coffee.How water and temperature change it. A capsule machine fixes the dose, the grind and the pressure, so the variables left to you are volume, cup temperature and the state of the machine, and between them they account for almost every disappointing shot. Volume does the work that brew time does elsewhere: a short pull is denser, sweeter and rounder, a long one is thinner, more bitter and flatter through the finish, and the same capsule can produce both. Machine temperature is the quiet one. A scaled machine runs cooler and slower and the first symptom is a weak, pale crema rather than a taste you can name, so a shot that has gradually got worse over months is a descaling job and not a reason to change brands. Hard tap water builds that scale faster and mutes the top of the cup while it does so, which means in a hard-water area a filter jug improves your espresso twice over. None of this is a fault in the capsules, it is the same coffee responding to the machine you build it in, and once you know which way you like it the result is repeatable every time."
            },
            {
                "title": "Recipe Ideas",
                "content": "L'Or Espresso 20 x Ristretto Decaf Coffee, 104g is a finished shot the machine builds for you, so the useful ideas are the ones that put a short dense decaffeinated espresso to work. Five below cover the proper ristretto, a macchiato, an affogato, an espresso martini without the late night, and a tiramisu.\nServing ideas, born here first\n\n \n The Proper Ristretto\n \n How to make The Proper Ristretto with L'Or Espresso Ristretto Decaf capsules.\n \n 2 min\n 1 shot\n Easy\n \n \n \n You'll need\n \n 1 L'Or Ristretto Decaf capsule\n A small thick-walled cup\n A blank shot of hot water to warm it\n \n \n \n Method\n \n Run a blank shot of hot water into the cup and tip it away.\n Drop the capsule in and use the ristretto setting, about 25ml, not the lungo.\n Drink it within a minute, while the crema is still intact.\n \n \n \n What you'll end up with: A short dense shot with a proper crema. If it tastes thin and papery, you ran it long or the machine needs descaling.\n\n \n Evening Macchiato\n \n How to make Evening Macchiato with L'Or Espresso Ristretto Decaf capsules.\n \n 4 min\n 1 cup\n Easy\n \n \n \n You'll need\n \n 1 L'Or Ristretto Decaf capsule\n 30ml whole milk\n A teaspoon\n \n \n \n Method\n \n Pull the ristretto into a warmed cup at about 25ml.\n Foam 30ml of milk, by wand or by shaking it hot in a sealed jar.\n Spoon a single dollop of the foam onto the middle of the crema rather than pouring it in.\n \n \n \n What you'll end up with: The best evening use of this carton. A full latte would need two capsules, because 25ml of coffee vanishes under 150ml of milk.\n\n \n After-Dinner Affogato\n \n How to make After-Dinner Affogato with L'Or Espresso Ristretto Decaf capsules.\n \n 3 min\n 1 serving\n Easy\n \n \n \n You'll need\n \n 1 L'Or Ristretto Decaf capsule\n 1 scoop vanilla ice cream\n A little grated dark chocolate\n \n \n \n Method\n \n Put a scoop of vanilla ice cream in a chilled glass.\n Pull the ristretto straight over it and serve immediately.\n Grate a little dark chocolate on top if you want it.\n \n \n \n What you'll end up with: The version of this pudding you can put in front of anyone at nine in the evening, which is not true of a full-caffeine shot.\n\n \n Late Espresso Martini\n \n How to make Late Espresso Martini with L'Or Espresso Ristretto Decaf capsules.\n \n 5 min\n 1 glass\n Medium\n \n \n \n You'll need\n \n 2 L'Or Ristretto Decaf capsules\n 50ml vodka\n 15ml coffee liqueur and 10ml sugar syrup\n Ice\n \n \n \n Method\n \n Pull two ristrettos into a jug and let them cool for a couple of minutes.\n Shake hard with the vodka, the liqueur, the syrup and plenty of ice for fifteen seconds.\n Strain into a chilled coupe and let the foam settle before serving.\n \n \n \n What you'll end up with: The shake is what makes the foam, and a ristretto's crema gives it more to work with. The decaffeinated base is the point of making it after eleven.\n\n \n Tiramisu Soak\n \n How to make Tiramisu Soak with L'Or Espresso Ristretto Decaf capsules.\n \n 25 min + chill\n 6 servings\n Medium\n \n \n \n You'll need\n \n 4 L'Or Ristretto Decaf capsules\n 2 tablespoons caster sugar\n 200g sponge fingers and 500g mascarpone\n Cocoa powder to dust\n \n \n \n Method\n \n Pull four ristrettos into a shallow bowl, stir in the sugar and let it cool completely.\n Dip the sponge fingers one at a time, quickly, and layer them into a dish.\n Spread the sweetened mascarpone over the top and chill for at least four hours.\n Dust with cocoa just before serving."
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