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...
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.
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.
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 ?
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 ?
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