What is an espresso “shot” these days? Everyone talks in terms of singles or doubles as if it means something- like a shot at cafe A = a shot at cafe B. What coffee are you using? Is it a blend or a single origin espresso? When was the coffee harvested? How many days off roast is it? How many grams of said coffee do you use? How is it ground, tamped, etc? What water temperature/pressure do you use? How long do you let the shot run? What is the final volume of the “shot”?
As an engineer, I’m all about units of measure, but it seems to me that there are so many variables at play that you really can’t say that “shot” or single has meaning anymore. Nearly every shop does it differently. Each coffee requires different parameters, and it’s up to the barista to determine what will taste best. Typically we pull a “triple ristretto” style shot- which means we use three times the normal amount of coffee but pull it in the volume of a traditional double shot. There are times and different coffees that call for smaller doses and adjustment of many other variables in order to extract what we enjoy most from a coffee. It’s time that we just call it espresso and leave it at that.
I like Seattle a lot… as a teenager I grew up listening to Soundgarden, Alice in Chains, Nirvana, Pearl Jam, etc. I even enjoyed that romantic comedy with matt dillon and co… but really, it’s time for Singles to die.
Long live ESPRESSO.
Can I still hum the Paul Westerberg song from that movie while I’m at work?
Maybe I’m just a little precious, but I’ve had way more fantastic single shots than doubles, and I’ve spent a lot of time with both.
I’m curious how low you guys have ever gone in store with a certain coffee?
But I’M single!
I agree with you Stephen (and thanks for reading our blog). Some of the best straight shots I’ve had have been doses around 14-18g. I’ve tried going down as low as 7g, but never for customers. The simple issue is that with a limited number of grinders and a two group machine it’s tough to go from one style to another on the fly since we also like to use different temperatures depending on the coffee. Usually we’re in the 14-18g range when we offer a SO espresso, but given that we make so many 12oz milk drinks we felt that doses less than 18g just don’t hold up and get too diluted.
I guess what I’m trying to say here is that whether we are pulling triples or a traditional “single”, not all shots are created equal. So we’re just going to simply call it “espresso”. Whatever the coffee “want’s”… the coffee gets.
DJ- dyslexic heart?
Phil- talk about coffee a little less on future dates… you’ll be fine.
This was the first paragraph of a story in the Trib this morning on Sbux closings:
“Allison Shneck might have to find a new place to get her morning fix — a venti espresso with two pumps of sugar-free vanilla syrup.”
I LOL’d.
units of measure do not apply to starbucks…