With espresso, we use pre-infusion to saturate the entire bed of coffee with water so that when we engage the pump and blast the puck with nine bars of pressure, all parts of the coffee bed have an equal chance at a similar extraction. Pre-infusion can help reduce channeling. The amount of pre-infusion time should be dependent on your dose.. The standard serving of a single shot of espresso is 30 mL or 1 fluid ounce in most coffee shops. However, the traditional shot of espresso made by the Italians contains 22.5-27.5 mL. When it comes to double shots, also known as doppio, it requires 14 to 18 grams of coffee and produces two fluid ounces.
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Brew temperature and pressure are also important factors in making espresso. The ideal brew temperature is around 195-205°F, while the ideal brew pressure is around 9 bars. These variables can impact the flavor and consistency of your espresso shot. Time and volume are also crucial measurements when making espresso.. A double shot of espresso is typically 60 ml (2 oz) in volume. This is twice the amount of a single shot, which is typically 30 ml (1 oz). The exact volume of a double shot can vary depending on the coffee shop or barista, but it is generally accepted to be around 60 ml.
