Why do we make double espressos only 30 ml? - Page 4

Beginner and pro baristas share tips and tricks for making espresso.
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Moka 1 Cup
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#31: Post by Moka 1 Cup »

slybarman wrote:most any blend with robusta in it, like many traditional Italian blends, will give a large volume of crema like you see there - assuming it's not insanely stale.
Honestly, in 40+ years that I have been drinking espresso, including Italian blends with a lot of robusta, I have never seen that amount of crema. Amazing :D .
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Moka 1 Cup
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#32: Post by Moka 1 Cup »

pizzaman383 wrote:Also the approximate density of water is 1 g/ml and the density espresso is only slightly higher (excluding cream) metric volume and weight are practically interchangeable.
My scale agrees with you.
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espressoren
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#33: Post by espressoren »

From my photo? That's nothing, this isn't even robusta. It is a darker roast though. Check out any YouTube video showing off extractions.

If I were extracting it into a 6-8oz cup it would be maybe 3mm of crema on top, and in about 30s it's half what it looks like. It's just because the shot glass is narrow. The point is that the volume changes, so by weight is the way to do it.