How much coffee powder should be used when making espresso? What is the difference between single and double filter baskets? Based on the practical experience of Front Street Coffee, this article provides a detailed analysis of the structural characteristics and current usage of single espresso filter baskets, explaining why double filter baskets have become the mainstream choice. At the same time, using "Front Street Sunflower · Warm Sun Blend Espresso Coffee Beans" as an example, it fully demonstrates the standard extraction process for a double filter basket, covering powder amount, liquid weight, time control, and distribution and tamping techniques, helping you consistently produce a cup of espresso with dense crema and rich layered flavor.

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In the coffee field, a single espresso is often called "1 shot." Shot was originally a liquor measurement unit, and 1 shot equals 1 ounce, which converts to about 30 ml. According to early standards, making 1 shot of espresso required 9 to 11 grams of coffee powder. However, this parameter is rarely used today, and the reason is closely related to the design of the single espresso filter basket.

Those who have used semi-automatic coffee machines should be familiar with the double espresso filter basket. Its interior has a cylindrical structure, and after extraction, the knocked-out puck is a neat "round almond cookie."

The single espresso filter basket, however, uses an inverted cone design and is roughly divided into two layers: the upper layer has the same diameter as the double filter basket, but because the amount of coffee it holds is only half that of the double, the lower layer is narrowed to ensure that the surface diameter and maximum puck thickness are consistent with those of the double filter basket.

However, in Front Street's extraction experiments, the performance of the single filter basket was far from being as simple as "half of a double."

Faced with such a somewhat "awkward" tool, although coffee machines still come with both single and double filter baskets when purchased, in most cases the single filter basket is put directly back into the box and no longer used. Today the industry increasingly tends to regard espresso extracted from a double filter basket as one espresso, and the powder-to-liquid ratio generally also moves toward 1:2.

Next, Front Street uses the "Front Street Sunflower · Warm Sun Blend Espresso Coffee Beans," the standard configuration for store offerings, together with the commonly used double filter basket, to demonstrate how to make a standard espresso. Those who want to learn should remember to take notes.

Front Street uses the capacity of a double filter basket, with the powder amount controlled at 18–20 grams, and the extraction ratio set at 1:2. That is, 20 grams of coffee powder corresponds to extracting 40 grams of coffee liquid; if 18 grams of coffee powder is used, it corresponds to 36 grams of espresso liquid. Extraction time is related to the flow rate of the coffee powder, and a single extraction is usually controlled between 20 and 35 seconds—within 20 seconds the coffee taste tends to be thin, while over 35 seconds it is prone to over-extraction and a burnt bitter taste. Front Street's espresso mostly falls within the 28–30 second range.

Before extraction, wipe the filter basket dry, turn on the grinder to grind the amount for a double shot, and place it on an electronic scale to adjust to 20 grams. Then use a distribution tool to level the coffee powder, and use a tamper to press vertically downward, tamping the coffee puck firmly to ensure a more stable extraction process.

Next, turn on the extraction switch and let water run for 1–2 seconds, which both wets the brew head and rinses away attached coffee grounds. Place an electronic scale under the cup receiving the Espresso and tare it to zero, and place it together under the brew head during extraction.

Gently lock the portafilter onto the brew head, then toggle the extraction switch to begin extraction. Observe 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, pull the extraction switch down to stop. Brewing parameters will vary slightly due to daily air humidity and the condition of the coffee beans, so the coffee powder amount, grind setting, and extracted coffee liquid amount need to be adjusted accordingly.

The extracted Espresso can be drunk directly. Paired with a glass of water to rinse the mouth, you can taste the dense crema and the mellow texture of the coffee liquid beneath. If you cannot accept the intense bitterness, you can also add water or milk according to personal preference to dilute and soften the strong taste.

When tasting a freshly extracted cup of espresso, Front Street first smells the coffee's aroma. This coffee has full aromas of whiskey, vanilla, nuts, and cream. It can be drunk directly, or sugar, milk, and other additions can be added. Use the prepared metal spoon to gently stir the coffee liquid so it blends. The first sip brings the dense Cream (crema), full and mellow chocolate aroma. Then take a large sip, and you can feel the warm coffee liquid along with the crema entering the mouth, as well as rich flavors of nut cookies, chocolate, berries, and alcohol. Take another sip of water in between to feel the sweet lingering aftertaste in the mouth. The whole experience is rich and highly layered, leaving an endless aftertaste.

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