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??Alternatives to 2 x double shots in a 16ounce cup??

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  • ??Alternatives to 2 x double shots in a 16ounce cup??

    Ok so I know how that reads!!!

    I am an Aussie and now helping run a very successful growing chain of cafes owned by Australians.

    We HAVE to serve a 16 ounce Option and to keep ratios realistic (it's crazy) I drop two double shots (so 4) in each cup. I use 20 gram VST in our G3's and dose 21 grams for a 30 gram yield. But I'm wondering if to save time instead of dropping 4 shots if there is any advice on higher dose/longer extraction ideas. Bigger baskets etc.

    Id love to hear some feedback.

  • #2
    You need one of these...
    8 shot (80gm dose ?) PF and basket..
    Click image for larger version

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    Apparently , they used to be quite common in Italy and some in the USA.
    ...sometimes called a "party handle" ,..or " maxi"

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    • #3
      Sounds pretty bizarre you are "made" to give people that big a dose. I'd be sitting on the toilet for half the day if I had one of those bad boys

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      • #4
        So you're putting 2 double shot ristrettos into a double sized cup, presumably to be used as the base for a milk drink.

        How much difference is there when you simply pull a "normal" double shot, ie 60ml from a double basket?

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        • #5
          You could just use coffee flavoured milkshake syrup and add warm milk. Serve it in a milkshake container.

          Really though- do whatever you like. If they're buying 16oz cups, they don't care about the coffee!

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          • #6
            Get yourself a machine with a "hotel group"... See post #21 in this thread http://coffeesnobs.com.au/brewing-eq...tml#post399219 for a comparison between a standard 58mm and a "hotel" group head... ;D

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            • #7
              Originally posted by jbrewster View Post
              Get yourself a machine with a "hotel group"... See post #21 in this thread http://coffeesnobs.com.au/brewing-eq...tml#post399219 for a comparison between a standard 58mm and a "hotel" group head... ;D
              Just for clarity, my understanding is that a " hotel" group head is a low pressure, glass "brewing" unit, not a pressurised filter basket.
              Like the one on the rh side of this m/c..
              Attached Files

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              • #8
                Originally posted by blend52 View Post
                Just for clarity, my understanding is that a " hotel" group head is a low pressure, glass "brewing" unit, not a pressurised filter basket.
                Like the one on the rh side of this m/c..
                I believe the one on the Z9 operates under pressure, possibly not a full 9 bar (because that's some damn scary forces you're talking there), but under pressure none the less.

                Post #30 and #31 in the same thread have some more info.

                Entirely possible "Hotel Group" is the wrong name for the type of Group I'm thinking of.

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                • #9
                  I'm pretty sure that the one on the Z9 operated at the full 9 (if not more)Bar.

                  I remember being on the receiving end of many a blowout and they were super scary. The big group was circa 100mm, puck about 3.5cm think and there was a massive heated (fish tank) pyrex cylinder atop in which to stew the espresso. Delivery was via urn style tap.

                  Foul, thermonuclear machines that produced foul coffee and I'm glad that most of them are long ago scrapped.

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                  • #10
                    Originally posted by Talk_Coffee View Post
                    I'm pretty sure that the one on the Z9 operated at the full 9 (if not more)Bar.
                    Now that's scary... I ran the numbers in a thread somewhere and I think I worked out there was something like 1200kg of force on the puck, which on what three or four, 5mm thick, by maybe 6mm wide by maybe 20mm long brass ears is a recipe for "fun"...

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