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Espresso Shots Weight Measurement
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Discussions > Espresso > General > Espresso Shots...  
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noobie
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Joined: 29 Jul 2011
Posts: 75
Location: Kuwait
Expertise: I love coffee

Posted Fri Sep 2, 2011, 12:04pm
Subject: Espresso Shots Weight Measurement
 

Hello everyone, I just wanted a simple basic grams measurement for each shot from minimum to maximum grams I can place in the basket:

Single Shot:

Double Shot:

Euro Double Shot:

Single Ristretto:

Double Ristretto:

Triple Shot for the naked portafilter:

Lungo:

I hope I covered everything :)

I appreciate all inputs and suggestions.
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baristaguyy
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baristaguyy
Joined: 11 May 2011
Posts: 39
Location: San Jose
Expertise: Pro Barista

Espresso: Iberital N-Style 2GR
Grinder: La Marzocco Swift EPS
Posted Fri Sep 2, 2011, 5:36pm
Subject: Re: Espresso Shots Weight Measurement
 

There's a lot of factors that will affect the answers posted on here, from the type of beans one is using, to the taste and flavor one is trying to achieve. Everyone uses different amounts. There are guidelines to start off with, such as double shot should be 16-18g of coffee...but some people use 19 to even 21 grams for a double shot.

For me personally, I pull double ristrettos at my shop and use 18g of coffee.

I don't think any cafe serves single ristrettos since the volume would be so little. (.25-.5 fl oz.) My cafe as do other cafes i'm familiar with only pull double ristrettos.

Single shot many people will use 14-16g of ground coffee.
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noobie
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Joined: 29 Jul 2011
Posts: 75
Location: Kuwait
Expertise: I love coffee

Posted Sat Sep 3, 2011, 11:36am
Subject: Re: Espresso Shots Weight Measurement
 

I understand. I just wanted to use these as a start point in experimenting with my shots. Thanks :)
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dana_leighton
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dana_leighton
Joined: 11 Jan 2002
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Posted Sat Sep 3, 2011, 12:12pm
Subject: Re: Espresso Shots Weight Measurement
 

I think some starting points are:
SIngle: 7g; (North American) double: 16g; (European) double: 14g; triple: 21g. Ristrettos and Lungos are not dose dependent, but rather a product of extraction yield. Andy Schacter posted a nice chart over on H-B.

Vary the dose to fine-tune the flavors you're wanting - more bitters: smaller dose (overextract); more sours: larger dose (underextract). The method I use is pick a dose (15g for my doubles), dial in the grind to get the flow rate I like (25g beverage in 30ish secs), and then adjust the dose and grind to fine-tune the flavors. This method comes from Jim Schulman via a post on H-B.

 
Dana Leighton - Espresso hack and CoffeeGeek moderator
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NobbyR
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NobbyR
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Posted Mon Sep 5, 2011, 12:39am
Subject: Re: Espresso Shots Weight Measurement
 

These are the traditional Italian definitions:

  • 7g gound coffee + 25ml water = Caffè espresso

  • 7g coffee + 25ml water + 25-50 ml hot water added after extraction = Caffè americano

  • 7g coffee + 15ml water = Ristretto

  • 7g coffee + 50ml water = Lungo

  • 14g coffee + 50ml water = Doppio

  • 14g coffee + 30ml Water = Ristretto doppio

  • 21g coffe + 75ml water = tripple shot

Percolation time is always around 25 seconds.

 
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noobie
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Joined: 29 Jul 2011
Posts: 75
Location: Kuwait
Expertise: I love coffee

Posted Mon Sep 5, 2011, 11:16am
Subject: Re: Espresso Shots Weight Measurement
 

Perfect, thank you everyone for helping me with this :)
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wcmocha
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wcmocha
Joined: 26 Dec 2010
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Location: Colorado
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Espresso: Gaggia Classic
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Posted Sat Sep 10, 2011, 7:01pm
Subject: Re: Espresso Shots Weight Measurement
 

I only pull doubles, and I'm right around 16 grams.
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