How many milliliters of one Espresso espresso? what's the difference between a 1shot concentrate and a double concentrate?

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Coffee lovers who often drink espresso know that making a cup of espresso requires espresso espresso with milk. Lattes, cappuccinos and mochas, which are common in front street cafes, are all made from different proportions of espresso and milk. Some need to use one espresso, others need two. How many milliliters of Espresso espresso? What's the difference between a double and a single? Qianjie Coffee will answer for you one by one through this article.

The difference between single espresso and double espresso

First of all, Qianjie Coffee will first answer the difference between single espresso and double espresso. According to Italian coffee-making habits, an espresso means 1shot, which means 7-9 g of coffee powder extract 1 ounce of espresso. Double espresso means double espresso, which uses 14-18g of coffee powder to extract 2 ounces of espresso.

How many milliliters does it take to extract an Espresso espresso?

As mentioned earlier, a shot cup is a cup about 1 ounce in size, which is about the capacity of a 30ml. So a shot actually means about a cup of 30ml espresso.

Nowadays, coffee shops generally use double powder bowls as standard products. The single powder bowl almost disappeared. And the proportion of espresso extracted is also shrinking. For example, in the past, a unit of espresso was 7g powder to extract 30ml, but now a unit of espresso is 16g powder to extract 32g (about 45ml) of coffee liquid.

So now a pressed powder is generally called 1shot, depending on how much coffee powder the store uses. For example, the 1shot (one serving of espresso) on the front street weighs 40g liquid.

The proportion of lattes

The front street uses a Lelit espresso machine, and the extraction parameters are as follows:

Pressure: 9 bar

Temperature: 94 degrees

Time: 30 sec

Powder to liquid ratio: 1:2

Powder content: 20g

Extraction concentration: 40g

Qianjie uses double espresso to make latte, and Qianjie sunflower is used to mix coffee beans. After extraction, the flavor is as follows: obvious acidity, hint of berry aroma, strong aroma of wine and chocolate, comfortable aftertaste.

Milk: full-fat fresh milk (Weiji fresh milk used in front street)

Milk temperature: 50-60 degrees Celsius (too low temperature can not stimulate the development of lactose in milk, too high temperature will destroy the protein in milk and turn it into dregs)

Foam thickness: 1 cm (thinner than 1 cm is made from Australian white coffee, and cappuccino coffee is made from 1 cm thicker foam)

Recommended proportion of hot latte

Qianjie recommends that the ratio of brown milk to latte coffee is 1 260ml 6.5pm 40ml espresso: hot milk. Combine milk and espresso in a circle to get a hot latte. When fresh milk is heated, the sweet molecules of lactose are better released. When mixed with espresso, the whole latte has its own sweet taste of milk and does not steal the limelight of espresso. On the contrary, it can better reflect the flavor of espresso against the background of milk. The hot latte in Qianjie is characterized by the aroma of whisky, the milkshake sweetness of lactose and the acidity of coffee, and the finish of hazelnut.

The espresso you need to extract from Qianjie Coffee to make a cup of latte is a double espresso, that is, 40ml, while a single instant 20ml has a powder-to-water ratio of about 1:2, which is mainly related to the characteristics of the espresso machine, as the parameters of each espresso machine vary.

These are the answers compiled by Qianjie Coffee about the difference between how many milliliters of Espresso espresso and espresso double and single.

What kind of coffee beans are used to make espresso?

In addition, the coffee beans used in the espresso machine are also different from those used in conventional hand-brewed coffee, because the Italian coffee machine has a feature that amplifies the original flavor of coffee beans, so single coffee is not suitable for making espresso, otherwise the flavor will be very difficult to guarantee. Italian blending of coffee beans is a mixture of coffee beans from different producing areas and different varieties, and it is common to mix two or three kinds of coffee beans. The purpose of blending is very obvious, is to gather the flavor of different coffee beans together, showing a new flavor, in order to achieve a more balanced effect, but also as a sign of the store.

For example, if a kind of coffee bean is smooth but lacks aroma, you can add another kind of beans with rich aroma to enhance their strengths and circumvent their weaknesses and complement each other. Another purpose of espresso is to reduce costs. Traditionally, espresso beans are mixed with Robusta varieties, because Robusta coffee beans are poetic and mellow, although the cup score is not as high as that of individual coffee. however, it can be paired with single coffee to provide espresso with more rich coffee fat, while as the base of milk coffee can provide a sticky and smooth taste.

So this is one of the reasons why espresso is so popular with coffee fans, because coffee fruit is always a crop, and the flavor of coffee fruit is unstable every year because of climatic problems, which may be sweeter this year and not so sweet next year. Mixing several kinds of coffee beans can solve this problem well, at least make the flavor of the coffee tasted consistent every year.

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