What does a shot in coffee mean? Is the 1shot espresso espresso single or double? What does 1shot mean?

In "if you want the coffee to be stronger, can you extract it a little longer?" Qianjie mentioned in this article that if we want to increase the concentration of espresso when ordering, we can ask the boss to add a shot. But recently Qianjie found that many guests' understanding of shot is still the same as before, because there are often guests who want to add 2 shot in one breath.

Today's shot is different from the past, even caffeine tolerance of the Eucharist, because of such a high concentration (3 shot) and open eyes to dawn. So in order to prevent this from happening frequently, let's come to Qianjie today to share how much coffee is added by adding a shot. Before that, according to the usual practice, let's review what the word "shot" in coffee means.

What is the meaning of "shot" in coffee? the word "shot" has different meanings in different fields, and the "shot" we know in coffee culture is a quantifier, which comes from wine culture. In wine culture, shot refers to a small glass of spirits, 1shot equals 1 ounce, about 30ml. So when the word is put into coffee culture, it also means a cup of espresso, a 1 ounce cup of espresso, about 30ml.

But the early shot did not only refer to the amount of coffee, but also to the extraction formula of espresso. A shot refers to the use of 7g coffee powder to extract 30ml espresso, also known as single espresso, while the powder bowl used for extraction is called single powder bowl.

Since there is a single copy, there must be multiple copies. So in cafes at that time, we often heard another word-- "Double shot", that is, double espresso, which was extracted with a single concentrated twice the parameter, and the formula was: extract 60ml espresso with 14g coffee powder. Qianjie has shared it many times in the article on hand-brewing coffee. Earlier, because there was no small electronic scale, the weight of coffee powder and coffee liquid could not be measured at that time. Baristas mainly rely on capacity to determine all quantities (bean quantity, powder quantity, liquid quantity). Therefore, this leads to the need to use powder bowls and shot cups as metering tools for extraction and concentration. A single powder bowl and a shot cup are used to extract a single espresso, while a double powder bowl is used to extract a double espresso, and a shunt handle is used to divide the coffee liquid into two parts, followed by two shot cups.

This measurement is good for hand-brewed coffee, but in the case of espresso, it actually has a very big drawback. The reason is simple, because espresso contains oil, and the volume of the oil is not equal to the weight, so when the coffee oil is rich, the amount of coffee liquid determined in this way will be much lower than the target liquid weight. Therefore, when the electronic scale is popularized, this method of measurement will naturally be eliminated, and the liquid quantity shall prevail.

How much coffee liquid is a shot now? In the past, because the extraction pressure of the coffee machine was not high enough, more liquid was needed to fill the defect caused by the lack of pressure (the extraction efficiency was not enough). Because of this, there is a 7g powder extract to extract 30ml coffee liquid, which is the proportion of 1RU 4 + powder. Nowadays, the extraction pressure of coffee machine generally starts in 9bar, so there is no need for too much hot water to make up for the lack of extraction efficiency. The ratio of powder to liquid is generally 1:2, and the amount of powder starts from 18g. And this leads to an awkward situation. Due to the increase in the proportion of powder and liquid, today's single powder bowl or single espresso can not reach the amount of 1shot (1 ounce). For example, if the amount of powder used in a single powder bowl is 10g, then the coffee liquid extracted according to the powder-liquid ratio at 1:2, that is, 20ml, about half of the shot cup, can only be called "half shot"; while the coffee liquid extracted by a double powder bowl can meet the amount of 1shot (with 18g powder, 1:2 powder-to-liquid ratio, that is, 36ml coffee liquid), but it is already double concentrated. (20ml's espresso)

Just at this time, a phenomenon broke the situation. That is, with the improvement of technology, people find that single powder bowls are more likely to have channel effect due to structural design problems. The channel effect can lead to a negative performance of coffee, so gradually, single powder bowls are eliminated, and coffee shops basically use double powder bowls for production. (single powder bowl on the left and double powder bowl on the right)

In this case, if you continue to use the original 1 shot as a single concentrated measurement, then the merchants using a double powder bowl will need to extract the double concentrate, and then give half to the guest who ordered 1 shot, and the other half will solve it on their own. For shopkeepers, such waste is unacceptable. So, from here on, the definition of shot has been changed. A shot is no longer a single espresso extracted by a single powder bowl, but a double espresso extracted by a double powder bowl. If the guest orders Double shot, two double espresso will be given to the guest. In the former street, for example, the 1shot of the front street store is 38ml, which is extracted with 20g coffee powder (pictured below).

Of course, some large chains that use fully automatic coffee machines can still serve only a single serving of espresso. But they will also use the portion of espresso as the unit of measurement in order to avoid misunderstanding, rather than using "1shot" ~

-END-