What is the modern recipe for a double shot of espresso?

What is the modern recipe for a double shot of espresso?

• A. 10-15g coffee to 30-40ml of water
• B. 14-20g coffee to 50-60ml of water
• C. 20-25g coffee to 60-70ml of water
• D. 18-22g coffee to 45-55ml of water

Answer: (B)

The modern recipe for a double shot of espresso is typically represented by using 14-20 grams of coffee to extract 50-60 milliliters of water. This range ensures that the extraction process yields a rich and flavorful shot, balancing the strength and taste with the proper amount of water. Using 14-20 grams of coffee allows for sufficient flavor extraction while also accommodating variations in coffee bean density and roast characteristics. The volume of 50-60 milliliters of water is indicative of a standard double shot, providing a concentrated yet smooth espresso that is not overly watery or weak. This balance is essential in ensuring that the espresso maintains the desired flavor profile, mouthfeel, and crema, which are key attributes of a well-prepared shot. Each element of the brewing process, including grind size, tamping pressure, and brew time, also plays a vital role in achieving this optimal result.

The modern recipe for a double shot of espresso is typically represented by using 14-20 grams of coffee to extract 50-60 milliliters of water. This range ensures that the extraction process yields a rich and flavorful shot, balancing the strength and taste with the proper amount of water.

Using 14-20 grams of coffee allows for sufficient flavor extraction while also accommodating variations in coffee bean density and roast characteristics. The volume of 50-60 milliliters of water is indicative of a standard double shot, providing a concentrated yet smooth espresso that is not overly watery or weak.

This balance is essential in ensuring that the espresso maintains the desired flavor profile, mouthfeel, and crema, which are key attributes of a well-prepared shot. Each element of the brewing process, including grind size, tamping pressure, and brew time, also plays a vital role in achieving this optimal result.