The standard Australian Espresso Shot

[HaroldHolt]

Is there a general consensus on the standard Australian espresso shot?

For a double pour something like this....."30ml in 30secs from 20g"

What about a single?

Thoughts?

[astr0b0y]

Sounds about right, depends on the filter I reckon. For my VST its 30 ml in 30 seconds but for my Precision its 30 ml in 27 seconds.

[Javaphile]

For a double pour something like this....."30ml in 30secs from 20g"

30ml is a single shot and is typically pulled from a 7-10g basket in 30 seconds.

Your 20g basket is typically used for a double, extracting 60ml in 30 seconds.


Java "In the basket" phile

[astr0b0y]

What am I drinking then?

[Javaphile]

What am I drinking then?

If you're doing 30ml from 20g you're pulling a ristretto.


Java "Ah the sweet nectar of life!" phile

[chokkidog]

It seems to be a shifting goalpost.

The traditional 7g single / 14 g double shot value has, in my view, long gone.

More and more, I'm seeing 18 - 20+ gram shots being presented as a 'single'.

The soon to be judged 'Australian International Coffee Awards' are using the following:

"Espresso
A 25 - 30 ml beverage extracted for between 25 - 30 seconds from a double 18 gm VST basket dosed and packed to 18 grams.

Cappuccino
A 160 ml beverage prepared with a single espresso shot and textured full cream milk with no chocolate."

At home I don't worry about definitions, but a ristretto is now a finer grind and a 35-40 second pour from 20+ grams
in a 21 gm Precision from TC. (awesome filter by the way..... thanks Chris!)

If I was to advise anyone, I would follow the AICA definition.

Call it what you wish but all I worry about is how the coffee tastes.

[DesigningByCoffee]

At home I don't worry about definitions, but a ristretto is now a finer grind and a 35-40 second pour from 20+ grams
in a 21 gm Precision from TC. (awesome filter by the way..... thanks Chris!)
Call it what you wish but all I worry about is how the coffee tastes.

Second this
Super slow, drippy double ristretto (round 40ml in 35-45 second - though never actually timed it!) from a naked p/f with 21g precision triple from TC - sweet nectar indeed!

[Dragunov21]

Second this
Super slow, drippy double ristretto (round 40ml in 35-45 second - though never actually timed it!) from a naked p/f with 21g precision triple from TC - sweet nectar indeed!

If it's thinner than 10W30, I've been too slow cutting the shot.

[HaroldHolt]

I find it odd that there isn't a "standard" out there. Sure you don't have to make the "standard", hell you don't have to even like it, but when we all say "espresso shot" how do we know what each of us means if there's no standard?

I generally make 2 espresso shots from a double basket of about 20g, poured for 25secs producing two 30ml shots - I always thought this was the mark. Im interested in using a naked portafilter, but you can only create 1 shot using a naked (I guess). So it seems (as highlighted above) single shots of 30ml from a double basket of 18-20grams are becoming more the "norm'

I'm also seeing cafes make their take aways differently to the in house cup, tending to put 2 shots in the take away vs a single "thicker" shot in the cafe cup.

If I'm making an espresso shot for 2 people at home, versus just myself I don't really change the way I do it, I just end up with an extra shot that sometimes I drink or sometimes I throw.............is that what others do??

Thanks

[Dragunov21]

I use a naked, nothing wasted here.

As for standards, it's a bit like a food recipe - there's no "standard" for a cupcake but everyone knows one when they see it and there are commonly-agreed ingredients.

[Hildy]

If it's thinner than 10W30, I've been too slow cutting the shot.

10W30 at what temperature?

[Dragunov21]

10W30 at what temperature?

There's always one... :P

[Javaphile]

I find it odd that there isn't a "standard" out there. Sure you don't have to make the "standard", hell you don't have to even like it, but when we all say "espresso shot" how do we know what each of us means if there's no standard?

There are standards. Unfortunately today it seems every organization and person out there wants to make their own standard. So much so that in the end there is no real standard anymore.

Traditionally an espresso was the oft repeated 30ml in 30 seconds from 7g of coffee for a single with a double being 60ml in 30 seconds from 14g of coffee.

The traditional/classic cappuccino was the drink of 3's. Equal parts of espresso, steamed milk, and froth. And no, no chocolate sprinkled on top!

The most rigid and codified of the standards out there is probably those set by the Italian Espresso National Institute which defines an espresso as:

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 ± 5 seconds
Viscosity at 45°C > 1,5 mPa s
Total fat > 2 mg/ml
Caffeine < 100 mg/cup
Millilitres in the cup (including froth) 25 ml ± 2,5

As you can see from the discussion here everybody has their own definition of what an espresso or cappuccino is.

The definition of what a ristretto is is just as fuzzy. The debate has been raging on here since day one as to whether it's (Using a double basket.) 30ml in 15 seconds, 60 ml in 60 seconds, or something in-between.

As a result of all this the only way one can be sure that others understand what they mean by 'a shot of espresso' is if they define exactly what that means to them.


Java "Standard? What's that?!? " phile

[chokkidog]

And I think you may have just identified why there seems to some shifting in the sands of 'standard definition'.

We (in Aus) don't (generally) do those overdeveloped, bitter, robusta laden 'traditional' Italian roasts any more;
7g of that is more than enough. :-D

So it stands to reason that a roast, pulled just short of second crack, is going to be so delicious and sweet that we just need to
bend the rules a bit, even change them.

I don't believe that we should follow rules, just because somebody says we have to, especially if they no longer apply. ;-D

Maybe there will be a new 'industry standard definition' put up as a benchmark sometime in the future but if we are
currently in a state of flux, exploration and questioning of the boundaries, then I'm happy to be a part of it.

[blend52]

We (in Aus) don't (generally) do those overdeveloped, bitter, robusta laden 'traditional' Italian roasts any more;
7g of that is more than enough. :-D

So it stands to reason that a roast, pulled just short of second crack, is going to be so delicious and sweet that we just need to
bend the rules a bit, even change them..

Well,.. if you dont use the same product, or make it to the same standard, ..perhaps you shouldnt use the same names to describe it !
How about an "Ozpresso" ??

..Actually, thinking more on this, i believe many of us have already adopted "Short Black" for a regular 30ml shot. !