There are some standards, most notably the INEI (Instituto Nazionale Espresso Italiano, I believe), which basically uses 7 grams as the baseline dose increment. 7 grams for a single, 14 for a double, +/- 2g IIRC. The rest of the world? We don't seem to care. You can have a 21g double (wait, what?), or an 18g double ristretto, which is really volumetrically a single, but more like a double by weight....and so on. Going merely by subjective measurements, an espresso is a strong (concentrated, I suppose), small serving of coffee, extracted under high pressure. The flavors are vastly different, the texture is far richer, and you get that lovely phenomenon called crema. Standards be damned, I know an espresso when I taste it! Twice if necessary!
Yeh I don't consider Moka to be espresso, it's about as close as you can get to espresso though in terms of that deep, thick/syrupy type flavor. That Bacchi machine is really cool though, watched some vids on youtube.
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