They may not even have a slot for single-espresso baskets. They can serve more customers quicker, boosting the cafe’s profitability.įinally, most machines in modern cafes are calibrated to use a split portafilter. Pulling two shots at once also increases the barista’s output. In comparison, a double-shot basket typically has straight or slightly tapered walls, which make distributing coffee grounds much easier. Single baskets often have a funnel-like shape, which makes it difficult to tamp the fine coffee grounds evenly. As such, making single and double shots takes the same time.īusy baristas opt for double baskets for simple convenience. Even when making a single espresso, they will use a split portafilter and serve you only one shot. It’s rare to see a coffee shop barista use a single-shot basket.
The split portafilter separates the espresso stream into single-shot portions that can be poured into one or two cups. A double basket takes 14-21 grams and has two spouts, also called a split-style portafilter. There are two kinds of portafilters (the filter basket espresso makers use) - a single and double basket.Ī single basket holds between 7-12 grams of coffee and has one spout. The answer lies in how baristas - at home and specialty coffee shops - use espresso machines.
#Double expresso coffee how to#
You may scratch your head, wondering how to make more coffee simultaneously. Single and double espresso shots use the same extraction time - around 25 seconds. That makes sense, right? How wrong I was! When starting my coffee journey, I thought making a double espresso would take twice as long as a single shot. What matters is your preference - not a traditional definition of how much coffee an espresso needs! If you enjoy your espresso a bit weaker or stronger, there’s no reason you can’t use 1 gram more or less ground coffee. Having said that, coffee taste is a very personal matter. I strongly recommend double-checking your coffee weight after you grind it. Grinding affects the beans’ volume and weight slightly and could result in inconsistent espresso taste and quality.
However, you could still mess up the measurement, depending on whether you measure the beans before or after you grind them. That’s why coffee aficionados and baristas use highly sensitive digital coffee scales to measure the beans. This causes over-extraction, making the espresso overly concentrated and pushing the flavor profile firmly to the unpalatably bitter side.Īccurately measuring the coffee dose makes a huge difference in the final drink. Packing more coffee grounds than necessary in the portafilter will not let the water through fast enough. Under-extracted espresso can taste sour when consumed, or be bland and weak. Using both too little and too much coffee when making espresso will ruin the well-balanced taste.īrewing with too little ground coffee means the water flows through it too fast, resulting in under-extraction. This method extracts coffee oils, caffeine, and other compounds very quickly, which makes it a highly sensitive process. The espresso machine prepares the drink by forcing hot water through the finely ground coffee beans under high pressure. It’s vital to get the coffee dose right when pulling espresso. You need roughly 7-8 grams of coffee for a single shot, while a double shot requires 14-16 grams.
It’s simply the amount of coffee you use for extracting coffee.įor espresso, the coffee dose is fairly standardized. If you are new to drinking espresso, you might be confused about what “coffee dose” means.
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