I've include this question into another posting but since I was speaking of something else I think it would be best answer here. In the last few days I've tried the cremina I just rebuild. My cremina with a single pull produce just under 2oz (without any fellini move). Since I'm more in the range of a double shot I was wondering if I should only use the double basket. I read a lot of stories about lever producing .75oz to 1oz and only produce 1.5 to 2oz with the fellini move. I'm curious to here your experience I know that Bob said that a rebuild cremina could produce a good volume, and than again he's using a single basket a lot... maybe it's just my technique that is not so good yet!

I don't know the Cremina, but on most levers, the volume is a lot higher with no coffee than with a basket and coffee. Water is absorbed by the puck and some remains above the puck. Just checking how you measured.

Here's a shot I pulled this morning showing the volume. 10 second pre infusion, single pull no fellini move:

Nice shot! BTW, where can I find a shot glass like that?

Steve.

Generally, the shot is measured without the crema, which doesn't weigh much. So your shot is almost exactly 1 oz, or 30 ml.

The weight of such a shot would be about 30g. If it were made with 15g of coffee, it would have a brew ratio of 50%. There is a brew ratio table somewhere on HB, but I think that's considered a ristretto.

A traditional normal double is a full 2 oz., or 60g liquid:15 (14)g coffee.

Yep that shot was pretty much a ristretto, but it was good.

I got the shot glass here:

http://www.espressoparts.com/EspressoSh...ionVessels

Normale range for brew ratio is 40-60%...above 60 is considered a ristretto (according to the table that goes by weight). It's as good a standard as any I think, and always measurable.