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[nyl]

hello all,
I am starting to work on making espresso now, my experience is about 1 day long. There are few questions i have in regards to the definition of some of these espresso type.

can anyone confirm / correct me with the following definition ...
1) ristretto = made through 25-30seconds fluid flow yielding 0.5-1 oz of coffee

2) espresso = made through 25-30seconds fluid flow yielding 1.5-1.75 oz of coffee
3) double espresso = made through 25-30seconds fluid flow yielding 2.5-3 oz of coffee

the general question is , shall all various shots (single, double, triple) result from 25-30seconds of fluid flow ? or shall a ristretto made from same technique of espresso but taken only the first 12-15seconds of the flow ?


there are tons of info on the internet but they all seem different one way or another. please advice.

?? ... ???? ....
when i investigate the right relationship bewteen coffee fineness / tamping pressure. should i hold constant on grind fineness and adjust tamping pressure or should do it vice versa, holding tamping pressure constant and adjust grind fineness ? thankssssssssssssss

[HonSon]

i think the 25 sec producing 30ml fluid rule is only a standard guideline for a good or shall i say 'qualified' shot.
but in reality, i dont think its really that crucial to get it spot on on 25s for 30ml.
As far as i know the proper way of pulling a ristretto is to grind your beans finer than you would for a normal espresso shot, this would increase the pressure and thus less fluid extracted in '25 second', resulting in a shorter and stronger shot. But to do so you will have to go around and tweak your grinder settings all the time.
But in most cafes, they would normally just stop the extraction manual at around 16 sec to avoid tweaking the grinder since this may affect the quality consistency.

i would keep the tamping pressure constant whilst tweak around with the grinding fineness cos i believe it is a bigger factor in affecting the taste of the coffee extracted. I think lots of people in this forum would recommend to start off aiming for the 30ml/25s extraction, then adjust to fit your own preference.

hope this helps

[littlelittle]

???????????, ????:

????, ???Espresso ??7g ??????, ??30cc ????. ??, Double Espresso??14g (??????17-18g) ??????, ??30cc ??, ??60cc? ???????

?????, Espresso Recipes http://www.espressozone.com/espresso-recipes.html ???:

"Espresso
The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup.
Espresso Dopio (Double Espresso)
Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup."

????=28.4131cc , 1.5????42.6cc, 3???85.2cc. ????, ?????30cc, 45cc, 60cc, 90cc ??.

???, ?? espressozone ???, ???45cc, ???90cc.

??????, ? http://262.freebb.com/irvinecafe/irvinecafe-post-99.html ??:

" ???? SCAA ??? (????, ????????SCAA ??), ??????:
?????
* single = 6 ? 9 ??
* double = 12 ? 18 ??
Espresso ???
* single = 1/2 ? 1 ?? (? 15 ? 30 cc?
* double = 1 ? 2 ?? (? 30 ? 60 cc)
????
* 20 ? 35 ? "

??, http://larc.ee.nthu.edu.tw/~cthuang/doc/coffee.txt ??:

"??????????????????
??Coffee Companion???????Espresso Menu?????�
���� Espresso Menu ����-
* Espresso ristretto
is made by switching off the machine sooner than in regular espresso.
* Doppio
is twice the amount of regular espresso."

?! ???Ristretto ? Doppio ????!

?????, www.home-barista.com ??????, http://www.home-barista.com/espresso-guide-skills.html ???:

"Singles or Doubles?
Espresso comes in two sizes: single and double. A single is a 0.6 to 1 ounce espresso made from 6 to 10 grams of coffee; a double is a 1.2 to 2 ounce espresso made from 12 to 20 grams of coffee. Singles and doubles take the same amount of time to pull, roughly 25 to 33 seconds, and the coffee flavors and aroma should be the same."

???0.6~1??, wow, ???, ????18~30cc, ???36~60cc.

??Istituto Nazionale Espresso Italiano (Italian National Institute of Espresso, it's cool!) http://www.espressoitaliano.org/or4/or?uid=istitutoespressoitaliano.client.show_pagina1&idvoce=76 ??:

"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蚓 � 2蚓
Temperature of the drink in the cup = 67蚓 � 3蚓
Entry water pressure = 9 bar � 1
Percolation time = 25 seconds � 2.5 seconds
Viscosity at = 45蚓 > 1.5 mPa s
Total fat = > 2 mg/ml
Caffeine = 100 mg/cup
Millilitres in the cup (including foam) = 25 ml � 2.5 "

???25cc ??2.5~ ?, ???!

????????????, ?http://www.coffeeresearch.org/espresso/definitions.htm ???????:

"A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95蚓 has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds."
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??????? ???????

[nyl]

Littlelittle -- wow, very informative. so i guess there is a great debate on the definition of each espresso type. thanks for sharing.

Honson -- great advice. thanks.

[littlelittle]

For my own easy reference,
a single espresso, say, 30cc by 7-9g coffee, 25-30s
a double espresso (espresso doppio), 60cc by 14-18g coffee, 25-30s
a ristretto, 15cc by 7-9g coffee, 25-30s
a double ristretto, 30cc by 14-18g coffee, 25-30s

it make my life more easy.
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??????? ???????

[dodo]

That's a really good research!

Seems the problem is caused by "Ristretto". There is no agreed standard ever.

http://www.coffeegeek.com/opinions/aarondelazzer/02-24-2002
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[HonSon]

nice and informative

[beanbean]

One thing I don't quite understand:
If a single shot espresso meant to use 7g of coffee, then why Landy's custom made filter for EC155 is only in one size, and meant to use 12 -14g? What I understood is this filter also meant to be for single shot also.

[littlelittle]

[beanbean]

Thanks littlelittle!