A shot of espresso is considered to be one (fluid) ounce, while a double shot is two (fluid) ounces. A fluid ounce is 30 mL (as opposed to an ounce by weight being 28 g). This volume refers to the espresso shot volume (water) that gets passed through the espresso. The weight of the coffee required for a single shot is typically 7 grams for a single shot, and 14 grams for
a double shot. This can be adjusted up to 9 grams for a single and 18 grams for a double, depending on your machine and how strong you like your coffee. A double shot should take between 20-30 seconds to brew. Most machines are calibrated to apply a given amount of pressure (measured in "bars") to a given volume of water, which is resisted by the espresso in the portafilter. An espresso that is ground too fine will resist the flow of water too much, while a grind that is too coarse will
let the water pass through too quick and result in an underextracted brew. A double shot is typically used in most espresso-based recipes, including Cafe Mochas and Dulce de Leches. This
ensures that the flavor of the coffee comes through strong enough relative to the other ingredients. When making more complex drinks or larger portions like an Espresso Granita, you'll want to make sure to use a double shot per 8-12 oz of finished drink. For cold drinks, make sure to chill your shots in the fridge before combining with the
other ingredients to make sure the warmth from the espresso doesn't turn the drink a luke warm flavor. The flavor and intensity of the espresso shot will vary depending on which beans are used - a coffee known for a full body such as those from Kenyan,
Sumatran or Guatemalan will typically contain more dissolved solids and taste more "intense". Fuller bodied coffees will "feel" and "taste" different - so 1 fl.oz. of origin may feel
like 1.25 fl.oz. of another. While most premium coffees are Arabica, blending in Robusta beans is a surefire way of adding more caffeine and adding crema.Coffee Beans in Espresso
Ounces per Ristretto Shot
A ristretto is a half ounce (15 mL) of water passed through the same quantity of coffee beans (7 grams) - specifically, first 15 mL - the shot is cut short. Therefore a double ristretto gives you the same quantity of fluid of a single regular ounce (2 x 15 mL = 30 mL), but takes more time, coffee and labour because the process has to be done twice.
Ristretto shots are popular among those that consider themselves "Aficionados" because the "best" part of the espresso comes out near the beginning. As the shot nears the 20 second mark and later, more bitter compounds are extracted from the coffee as compared to the beginning.
Additionally, more coffee solids are extracted near the beginning of the shot, which is why it typically looks dark, thick and syrupy at first and begins to look like golden water at the end. These solids - including caffeine but also caramelized sugars and chlorogenic acids - add to the flavor of the espresso. Overall, a double ristretto will contain the same number of ounces as a regular shot of espresso, but the higher amount of dissolved solids means it will be thicker and more flavorful.
Related
How Much Ground Coffee per Cup?
When you’re learning how to pull the perfect shot of espresso, the technicalities can seem daunting. Terms like dosage, crema, doppio, and portafilters can be overwhelming — and that’s not even getting into the dozens of espresso drinks you can make!
That’s why we’re starting with the basics, like how many ounces are in a shot of espresso. We’ll answer that question and cover a lot of other espresso-related things you’ll need to know By the end of this article, you’ll practically be a professional barista!
The Short Answer
A single shot of espresso is one fluid ounce or 30 milliliters. The typical ratio is one ounce of water to 7 grams of coffee.
How many ounces in a shot of espresso?
Espresso is an extremely concentrated type of coffee, made using machines that combine high pressure, hot water, and tightly packed (tamped) coffee grounds. Pulling a single shot of espresso takes one fluid ounce of water (that’s 30 milliliters, not the 28 grams of a non-fluid ounce). You’ll also need 7 grams of finely-ground coffee beans.
What about other types of espresso?
A ristretto shot is even more concentrated than regular espresso. To make a ristretto shot, you only use half an ounce of water with the same amount of coffee (7 grams) — producing a shot that’s about twice as strong. If you make a double ristretto, you’ll use one fluid ounce of water — and get a doubly strong full shot of espresso. The idea behind ristretto espresso is that the best flavors come out of the beans at the beginning of the shot — the first 15 milliliters — so a double ristretto has all of the tastiest compounds and oils but none of the bitterness extracted later.
A double shot of espresso uses the same ratios as a single shot — but doubled! That’s two ounces of water and 14 grams of coffee.
How long does it take to pull a shot?
Pulling a single shot should take about 20 to 30 seconds. If your shot is taking more or less time than this, you’ll want to check that your grind size and tamping is right. No one wants an under-extracted or over-extracted shot of espresso!
Pulling a double shot takes the same amount of time as a single shot (about 25 seconds) because the double portafilter basket is designed differently. It has more holes to allow the added water through a little faster.
Conclusion
There you have it: a shot of espresso is one fluid ounce. If you opt for a double, you’ll get two ounces, and a ristretto is half an ounce. Now get out there and start pulling (or ordering) some espresso shots!
Other great reads:
- What Country Does the Word Espresso Come From?
- Coffee to Water Ratio Calculator (Simple & Fast): How Much Coffee Do You Need?
- What Is Geisha Coffee?