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dzitt
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Joined: 13 Mar 2012
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Location: Montreal, Canada
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Posted Tue Apr 10, 2012, 5:42am
Subject: Espresso «standards»
 

Would like to know what is the normal amount of liquid (ml or oz) for a single and a double shot of espresso, same for the coffee base for doing a cappucino...

dzitt
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JasonBrandtLewis
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JasonBrandtLewis
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Posts: 6,475
Location: Berkeley, CA
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Posted Tue Apr 10, 2012, 6:36am
Subject: Re: Espresso «standards»
 

From the Istituto Nazionale Espresso Italiano:

The following are some important conditions to obtain Espresso Italiano – though these alone would not be adequate to fulfil the quality requirements:
• Necessary portion of ground coffee 7 g ± 0,5
• Exit temperature of water from the unit 88°C ± 2°C • Temperature of the drink in the cup 67°C ± 3°C
• Entry water pressure 9 bar ± 1
• Percolation time 25 seconds ± 2,5 seconds
• Viscosity at 45°C > 1,5 mPa s
• Total fat > 2 mg/ml
• Caffeine < 100 mg/cup
• Millilitres in the cup (including foam) 25 ml ± 2,5

However, no one will arrest you if you change the parameters.  See, for example, this discussion here on CoffeeGeek:  Overdosing vs. Italian Standards.

Cheers,
Jason

 
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Stuart
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Posted Tue Apr 10, 2012, 8:45am
Subject: Re: Espresso «standards»
 

This definition has been kicking around, represented by some as the SCAA definition of "espresso":

Espresso is a 45ml (1.5 ounces) beverage that is prepared from 7-9 grams of coffee through which clean water of 192ˇ - 198ˇ F (88ˇ - 92ˇ C) has been forced at 9-10 atmospheres of pressure, where the grind of the coffee has made the brewing "flow"* time approximately 22-28 seconds. While brewing, the flow of Espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark gold cream foam ("crema") topping. Espresso is usually prepared specifically for, and immediately served to its intended consumer.

*Brewing "flow" time is counted from the point in time that the espresso begins flowing from the bottom of the portafilter spouts. Many espresso machines have a distinct "pre-infusion" cycle where a small quantity of water is pumped into the grounds and allowed to sit for several seconds before the pump is reactivated to finish the brew. The prescribed method of "timing" shots when the flow begins to appear at the portafilter spout can be universally applied for all machines, no matter the pre-infusion cycle.


. . . I can see some forum members taking issue with that, as I believe CG standards (were they to be documented) would be much closer to a 45 ml beverage prepared from 16-20 grams of coffee at 195F-205F.
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dzitt
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Joined: 13 Mar 2012
Posts: 49
Location: Montreal, Canada
Expertise: I love coffee

Espresso: Avanti Capri
Grinder: Breville BCG450XL
Posted Tue Apr 10, 2012, 9:01am
Subject: Re: Espresso «standards»
 

Well, it helps a lot to know more !

Will try to see the difference especially on the brewing time part vs what I have in the cup...

Thanks again !

dzitt
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dzitt
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Joined: 13 Mar 2012
Posts: 49
Location: Montreal, Canada
Expertise: I love coffee

Espresso: Avanti Capri
Grinder: Breville BCG450XL
Posted Mon Apr 16, 2012, 6:27am
Subject: Re: Espresso «standards»
 

If I reach more than 3oz of coffee for a double shot of espresso faster than the suggested 25 seconds (and sometimes with almost no crema), does it means that my coffee isn’t ground at the proper size ?

dzitt
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JasonBrandtLewis
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JasonBrandtLewis
Joined: 9 Dec 2005
Posts: 6,475
Location: Berkeley, CA
Expertise: I live coffee

Espresso: Elektra T1 - La Valentina -...
Grinder: Mahlkönig K30 Vario -...
Vac Pot: Yama 5-cup
Drip: CCD, Chemex
Roaster: No, no, not another...
Posted Mon Apr 16, 2012, 6:42am
Subject: Re: Espresso «standards»
 

dzitt Said:

If I reach more than 3oz of coffee for a double shot of espresso faster than the suggested 25 seconds (and sometimes with almost no crema), does it means that my coffee isn’t ground at the proper size ?

Posted April 16, 2012 link

How does it TASTE???

 
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dzitt
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Joined: 13 Mar 2012
Posts: 49
Location: Montreal, Canada
Expertise: I love coffee

Espresso: Avanti Capri
Grinder: Breville BCG450XL
Posted Mon Apr 16, 2012, 7:03am
Subject: Re: Espresso «standards»
 

Good, depending on the coffee I used (more bitter for some, good for others...)

dzitt
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JasonBrandtLewis
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JasonBrandtLewis
Joined: 9 Dec 2005
Posts: 6,475
Location: Berkeley, CA
Expertise: I live coffee

Espresso: Elektra T1 - La Valentina -...
Grinder: Mahlkönig K30 Vario -...
Vac Pot: Yama 5-cup
Drip: CCD, Chemex
Roaster: No, no, not another...
Posted Mon Apr 16, 2012, 7:15am
Subject: Re: Espresso «standards»
 

Patrick?  Numbers are a guide, nothing more.  Adjust by taste, not by numbers.

 
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dzitt
Senior Member


Joined: 13 Mar 2012
Posts: 49
Location: Montreal, Canada
Expertise: I love coffee

Espresso: Avanti Capri
Grinder: Breville BCG450XL
Posted Mon Apr 16, 2012, 7:50am
Subject: Re: Espresso «standards»
 

JasonBrandtLewis Said:

Patrick?  Numbers are a guide, nothing more.  Adjust by taste, not by numbers.

Posted April 16, 2012 link

I understand. But for the other point, what could be a cause for the abscence of crema ?

dzitt
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JasonBrandtLewis
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JasonBrandtLewis
Joined: 9 Dec 2005
Posts: 6,475
Location: Berkeley, CA
Expertise: I live coffee

Espresso: Elektra T1 - La Valentina -...
Grinder: Mahlkönig K30 Vario -...
Vac Pot: Yama 5-cup
Drip: CCD, Chemex
Roaster: No, no, not another...
Posted Mon Apr 16, 2012, 10:17am
Subject: Re: Espresso «standards»
 

Most obvious answer is stale beans, but there are a number of reasons.

 
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