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Thread: The question of shot volumes

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    Senior Member brokenvase's Avatar
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    The question of shot volumes

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    I'm confused a little by this. I know I should be guided by taste, but I'm curious how everyone else is having their coffee...

    Here's how I have mine. I make a cappuccino for my dad every morning and a piccolo for myself. I use a double basket and spout and pull a shot 18-19g of coffee shot, both spouts pouring into the one cup, cutting it off at the 22-23s mark before it turns blond at all (still brown). I do this for both drinks I prepare. I.e. pull 2X18g shots. No coffee is let to flow into the drip tray.

    My questions are... Is this a double ristretto? If I let the shot end in the usual 28-30s or when it blonds or longer??. Is that a double shot the should end up in 2 cups? But if I do that the resulting coffee and milk tastes too weak for me. I have seen another friend prepared a piccolo for me using the same BDB machine with letting the other spout drip into the tray and it was ok as a piccolo. Didn't ask if he used a triple shot basket or timed his shot.

    What do you guys do? What are your shot ratios for cappuccino and piccolo? I'm curious...

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    Quote Originally Posted by brokenvase View Post
    I have seen another friend prepared a piccolo for me using the same BDB machine with letting the other spout drip into the tray and it was ok as a piccolo.
    =(( drinkable coffee down the drain?


    i do something very similar to you and find that really suits my palate. from the little knowledge i have, it does sound very much like a double ristretto to me but the timing is also influenced by your grind.... so i guess it isnt the most sensitive of measurements? what kind of volumes are you pouring? =) im doing 40mls on 16g of coffee from poured into one cup and filling it up with approx 60mls of milk when not having an espresso.

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    Quote Originally Posted by timdimdom View Post
    =(( drinkable coffee down the drain?


    i do something very similar to you and find that really suits my palate. from the little knowledge i have, it does sound very much like a double ristretto to me but the timing is also influenced by your grind.... so i guess it isnt the most sensitive of measurements? what kind of volumes are you pouring? =) im doing 40mls on 16g of coffee from poured into one cup and filling it up with approx 60mls of milk when not having an espresso.
    That is pretty much what i have settled on for my taste when i fire up the machine.... usually 16 - 17g coffee aim for 40 - 45ml in around 28s.
    Any more than 60 - 80ml of milk for me and it gets a too milky and i loose the "coffee"

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    Senior Member GregWormald's Avatar
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    The 18 gm of grinds, pulled for shorter volume or shorter time (big disagreements here) is a doppio ristretto.

    My doppio ristrettos go into a 90 ml cup that is topped up with steamed milk (when a milk drink is wanted). As Steve says, more milk and I lose the coffee.

    Greg

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    Quote Originally Posted by brokenvase View Post

    My questions are... Is this a double ristretto?
    I think so...

    This is also my favourite way to make a latte

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    Senior Member brokenvase's Avatar
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    The question of shot volumes

    Hmm... I just bought proper piccolo latte glasses (100ml) and Di Bella incasa cappuccino cups (can't afford the ACF ones). And because the volumes are a tad less than what we're used to. The drink tasted almost too empowering now! 40ml with 60ml of milk in a piccolo taste way stronger than what I get at my usual cafe. I'll experiment with 18g 60ml shots into 2 cups one cap and one piccolo tomorrow and see if that'll taste less empowering.

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    Senior Member WiredArabica's Avatar
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    Quote Originally Posted by brokenvase View Post
    Hmm... I just bought proper piccolo latte glasses (100ml) and Di Bella incasa cappuccino cups (can't afford the ACF ones). And because the volumes are a tad less than what we're used to. The drink tasted almost too empowering now! 40ml with 60ml of milk in a piccolo taste way stronger than what I get at my usual cafe. I'll experiment with 18g 60ml shots into 2 cups one cap and one piccolo tomorrow and see if that'll taste less empowering.
    That's basically what I do with my 90ml Province glasses, and the result tastes pretty good to me. Hard to get latte art in those little suckers though!
    I've a tenancy to stop my milk drink shots a little shorter & darker than I use for short or long black but that's just me.

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    Senior Member brokenvase's Avatar
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    The question of shot volumes

    Quote Originally Posted by WiredArabica View Post
    That's basically what I do with my 90ml Province glasses, and the result tastes pretty good to me. Hard to get latte art in those little suckers though!
    I've a tenancy to stop my milk drink shots a little shorter & darker than I use for short or long black but that's just me.
    So which one do you do again? 18g into 40ml 2 spouts in one cup or 18g into 60ml making 2 cups?

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    Senior Member WiredArabica's Avatar
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    One of the spouts from the double basket - couldn't tell you the weight as I dose by eye & it depends on the machine. Shot in each one ~25ml, depends a bit on the bean really. I sometimes cheat a bit and actually use the volumetric pour (which I program to 50ml), all personal pref when it comes to that.
    Sometimes I do the whole double, still maybe 50ml, just for something different. And sometimes, actually fine up the grind a little for a tight ristretto pour of perhaps 45ml.
    So many ways to get so many different flavours ...

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    Quote Originally Posted by WiredArabica View Post
    So many ways to get so many different flavours ...
    That's it WA, you have nailed it!
    It's all about personal experiences/preference in achieving a result that gives you that "ahhh... yes" feeling on the taste buds.



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