Hi Chris,
the general idea is that one shot produces 30ml of espresso so a double produces 60ml. *** That is providing your dose and tamping are correct and you are not getting blonding (mentioned above). Blonding gives a poorer (read bitter) taste than a shot that has not blonded.
To help stop this you will also find a ristretto or double ristretto talked about here basically that is where a shot is cut off before full volume, this gives a better flavour (according to espresso drinkers) so a double ristretto may be only 30-40ml as an example.
Off to school sounds like a good plan as the price is right and you live in a capital city. It was cheaper for me to kill a few kg of beans playing


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