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.
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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