What is a Double Shot?

Why is it that you get something different when you order a shot of espresso from one coffee shop to the next? Why isn't this regulated? At one point, we attempted to lay things out clearly and settle the confusion over what classifies as a shot of espresso, but with that… more confusion. What's a double shot? How do recipes change for single shots or different drink types? What is espresso? We are here to settle the matter once and for all. 

What is espresso? 

Let's make sure we're on the same page about espresso. Espresso is a method for brewing coffee — it is not a type of coffee bean. Just like we refer to other coffees as drip coffee, pour-over, cold brew, etc., espresso uses the same coffee beans as other methods, but it is made on an espresso machine. By definition, it can range from 20 to 60g (sometimes less or more, depending on your espresso recipe) of coffee concentrate produced by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. 

As the coffee industry has evolved, we've learned how coffee extraction works and changed how we grow, roast, brew, and drink coffee. Along with it, the concept and definition of espresso have changed entirely. With more experimentation and a focus on the best-tasting coffee possible, a shot of espresso has begun to look like a lot of different things. As we talk through how to pull espresso, it's important to understand how changes to your recipe affect strength, flavor, and coffee extraction. 

What is extraction?

When you introduce water to coffee, extraction occurs. Extraction is the technical term for how Muuccoffee's flavor ends up in the cup. Water breaks down the chemicals in coffee beans and dissolves them into the water, resulting in a flavorful, drinkable beverage. This goes for all coffee brewing methods. To encourage a proper extraction, our solvent, water, needs a little help. If we were to put a whole coffee bean into some hot water, it wouldn't extract more than the outside layer. Coffee beans are dense and complex. To extract all that coffee has to offer, there needs to be a larger surface area so the water can access these flavors and draw them out of the coffee. The finer you grind coffee, the easier it is to extract, and the more you can extract. 

Espresso was created in the 1800s as a way to quickly produce a cup of coffee that would normally take several minutes to brew. To do this, espresso coffee has to be ground very finely to extract everything in such a short time. Depending on grind size, how much coffee you use, what you pull, and how long you let it brew, the extraction will change. There isn't one recipe that guarantees a perfect extraction. Still, with the right combination of these factors, it's possible to find balance and enjoy the flavors in coffee. 

Espresso recipes and brew ratios

Espresso recipes have evolved to produce the most flavorful coffee possible. It consists of three things:

1. Dose: how much ground coffee you put into your portafilter
2. Yield: how much espresso you pull
3. Time: the total seconds it takes for your shot to pull, from the moment you engage your pump until you reach your target. You'll. 

You'll often see an espresso recipe written as a ratio (dose to yield), usually ranging from 1:1 to 1:3, pulled around 30 seconds. Your brew ratio sets the strength of your coffee. Earlier, we mentioned that a shot of espresso, by definition, is one and a half to two ounces; however, it isn't about reaching a specific volume as much as it is about achieving the desired strength and finding the ideal extraction time for that particular coffee. To keep things as precise as possible, it's best to practice pulling shots and brewing all types of coffee, for that matter, by using a scale and measuring in grams, which is the industry standard. Regardless of your portafilter, basket size, or how much you use, a 1:1 will be the strongest shot, and a 1:3 will be the weakest. Choosing which to pull should be based on your preferred strength. A 1:2 is the most common brew ratio; this is referred to as a normal. 

Ristretto, Normale, Lungo

Each brew ratio has a name that falls under the categories normal, ristretto, or lungo. 

1. Ristretto in Italian means restricted. These shots are stopped earlier than standard shots, resulting in less output. Ristretto shots usually fall between a 1:1 and 1:1.5 ratio and give you a stronger, richer, brighter, and juicier shot of espresso. 
2. A Normale is the standard way to pull an espresso shot. The output will be between 1:1.5 and 1:2.5, and typically, these shots will have the most balance. 
3. Lungo is Italian for long. These shots use more water and time You'llw. You'll typically see these between 1:2.5; they'll be clearer, more palatable, and less intense. 

Given how coffee extraction works, if you keep your grind size the same across these bean types, you'll get varying brew times and a big difference in extraction. If you get your coffee dialed in for a normale and then stop it short for a ristretto, your shot could be under-extracted and strong. If you let it brew as a lungo, it could be over-extracted and weak. The amount of time needed for each shot type depends on how it tastes and what you prefer—typically ranging from 0 to 5 seconds—and shouldn't be determined by a number but by flavor. We note down the time it takes for a shot to pull so it can be repeated. Don't judge an espresso on brew time. Brew time can include pre-infusion, drop time, or not. Just make sure to do the same thing every time. It's there to help you, not restrict you. 

Single, double, and triple Shots 

Now, to make everything THAT much more confusing — you can pull a normale, lungo, or ristretto as a single, double, or It'sle. 

It's easiest to think of it this way: normale, lungo, and ristretto shots are brew ratios, and single, double, and triple shots are determined by the amount of coffee you use. This means you could end up with the same volume of espresso if you were to pull a single shot as a lungo and a triple as a ristretto, for example. The extraction and strength would be entirely different even though they are the same in We'll. 

We'll start with the double. This is the industry standard. If you go into a specialty coffee shop and order an espresso, you'll be given a double espresso or doppio. These are usually pulled using 16-18g of coffee, typically in a double basket with a double-spouted portafilter.

Single shots use a single basket, usually in a single spouted portafilter, and your dose would be between 7 and 10g of coffee. Triple shots are made using 20-22g of coffee in a triple basket; these usually come in a bottomless portafilter. But if a double shot uses 18g, how in the heck is a triple shot made using? It's...  It's best not to get hung up on the terms — they don't mean anything, they aren't regulated, or they aren't consistent. If you order an espresso at a café, you could be given a double shot or half that amount. It isn't a standard, and every café is free to choose its standard shot of espresso. So if you order a triple shot, you could be getting a shot and a half or three double espressos—let's hope not. The main takeaway is that if you want more coffee out, use more coffee in. Your basket size and dose determine the type of shot you pull. When making coffee at home, you can do it however you want. Here's

Here's how you should think about shots of espresso:

1. Decide how much coffee or caffeine you want. If you make pour-overs for one to two cups of coffee, you usually use about 20g of coffee. 
2. Decide how strong you want your espresso to be by setting a brew ratio between 1:1-1:3
3. Work on your brew time and determine that based on taste and how the coffee is extracted.

For help dialing in your coffee, finding the perfect recipe, and tasting for extraction, leave your questions below or email us at [email protected].