4 ms·
tl;dr for baristi and cafe owners: You can get away with less coffee on a coarser grind if the shot you pull comes out rather rapidly since the amount of solub
by pacamara619 6y ago
tl;dr for baristi and cafe owners:
You can get away with less coffee on a coarser grind if the shot you pull comes out rather rapidly since the amount of soluble material is similar to a "regular" shot.
This is an opportunity to save money, especially if you only use the shot for a milk based drink like a capuccino or a flat white.
When getting into specialty grade coffee it gets a little shakey, the taste is still rather good but the texture is a little off.
- crispyambulance 6y agoYep, my favorite coffee bar uses only ~15g of grounds per shot, they "tune" for each type of bean. But it's true you don't need to go past 20g for a standard size portafilter. The volume yield is still in the range of a double in the high 30's, so it works just fine even without milk. I would add that virtually all coffee you get at an independent cafe or even Starbucks is going to be speciality coffee.
- skrtskrt 6y agoTraditional non-professional espresso knowledge will often tell you that the espresso has to be packed super tight. These results showed me that I could keep it loose and use less grounds and it's fine. Probably saving a decent amount of money at home not blowing through Illy grounds as fast.