To make a good espresso, dose, yield, and time are all indispensable. This article starts with the structural differences between single and double baskets, uses Front Street's actual extraction data to explain why single baskets are gradually falling out of favor, and then walks through the standard workflow of 20g dose, 40g yield, and about 28 to 30 seconds, demonstrating step by step the details of distribution, tamping, extraction, and tasting. Whether you are a beginner who just got a semi-automatic espresso machine or an enthusiast looking to calibrate parameters, you can find practical reference standards here.

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee) A single espresso is often called "1 shot," a term that comes from liquor measurements, where 1 shot equals 1 ounce, or roughly 30 milliliters. According to early standards, making 1 shot required 9 to 11 grams of coffee grounds. However, these parameters are rarely used today, and the reason lies in the single espresso basket. -Single espresso basket- Anyone who has used a semi-automatic espresso machine is certainly familiar with the double espresso basket: its interior is a regular cylindrical structure, and the puck knocked out is a neat-edged "round almond cookie."

The single espresso basket is different: it is shaped like an inverted cone. It is roughly divided into two layers. The upper layer has the same diameter as the double basket, but its capacity is only half, so the lower layer is narrowed. This keeps the surface diameter the same while also keeping the maximum thickness of the coffee bed roughly comparable. However, in Front Street's extraction experiments, the performance of the single basket was not simply half of the double basket.

Front Street used a double basket, based on 20 grams of coffee, and extracted 40 grams of coffee liquid in 27 seconds, measuring a concentration of 10.48% and calculating an extraction yield of 21.72%. Switching to a single basket, based on 10 grams of coffee, and extracting 20 grams of coffee liquid, the flow was faster, taking 22 seconds, with a measured concentration of 8.83% and an extraction yield of only 18.38%. The gap between the two is quite obvious.

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Because it is so "awkward," although both single and double baskets are usually included when buying a coffee machine, most people put the single basket straight back into the box. Nowadays, more and more people regard the espresso extracted from a double basket as one espresso, and the coffee-to-liquid ratio generally tends toward 1:2. Below, Front Street will demonstrate the process of making a standard espresso using the store's standard "Sunflower · Warm Sun Blend Espresso Beans" paired with the commonly used double basket. Those who want to learn should remember to take notes.

First, Front Street uses the capacity of a double basket, controlling the dose at 18 to 20 grams, with an extraction ratio of 1:2, meaning 20 grams of coffee grounds correspond to 40 grams of coffee liquid; if using 18 grams of grounds, then it corresponds to 36 grams of espresso. Time is related to the flow rate of the coffee grounds, and a single extraction is usually controlled between 20 and 35 seconds—under 20 seconds the flavor tends to be thin, while over 35 seconds it is prone to over-extraction and burnt bitterness. Front Street's espresso mostly falls in the 28 to 30 second range.

Before extraction, wipe the basket dry, turn on the grinder to grind the amount for a double shot, place it on the electronic scale, and adjust until it is exactly 20 grams. Then use a distribution tool to level the surface of the grounds, and press the tamper straight down with force to compact the coffee puck, which will make the extraction more stable.

Then turn on the extraction switch and let water run for 1 to 2 seconds to wet the group head and rinse off any coffee grounds stuck to it. Place an electronic scale under the cup for the espresso and tare it to zero, then place it together under the group head during extraction.

Gently lock the portafilter onto the group head and flip the extraction switch. Pay attention to the changes in the extracted liquid. When the electronic scale shows that the coffee liquid has reached 40 grams and the time is about 30 seconds, turn off the extraction switch. Brewing parameters will fluctuate slightly with daily air humidity and the condition of the coffee beans, so the coffee dose, grind setting, and extraction yield need to be adjusted accordingly.

The extracted espresso can be drunk directly. Pair it with a glass of water to rinse your mouth, and you can taste the dense crema and the rich, full-bodied coffee liquid beneath. If you cannot tolerate the strong bitterness, you can also add water or milk according to your preference to dilute and soften the taste.

To taste a freshly extracted espresso, Front Street first smells the aroma. This coffee has full notes of whiskey, vanilla, nuts, and cream. It can be drunk directly, or with additions such as sugar or milk. Gently stir with the prepared metal spoon to blend it. The first sip brings the dense crema, followed by a full, mellow chocolate aroma. Then take a big sip, and the warm coffee liquid along with the crema enters the mouth, unfolding layer upon layer with rich flavors of nut cookies, chocolate, berries, and alcohol. In between, take another sip of water to feel the sweet lingering aftertaste in the mouth. The whole experience is rich and layered, leaving a memorable impression.

The above content is compiled by CoffeeHunters, a coffee news website.