A double shot of espresso is the standard dose used to make most espresso-based drinks. But how much coffee exactly should you use for a double shot? Let’s take a look at the key factors that determine dosing for a double shot of espresso.
What is a double shot of espresso?
A double shot of espresso refers to the amount of espresso made from a double dose of ground coffee beans. Typically, a double shot uses around 14-18 grams of ground coffee to yield around 60-90ml of espresso.
Compared to a single shot which uses 7-9 grams of coffee grounds, a double shot contains twice the amount of coffee and thus yields more espresso in the cup. The doubled coffee grounds allow for a richer, more intense espresso with a thicker, syrupy texture known as crema.
Standard dose for a double shot
The standard or traditional dose for pulling a double shot is 14-18 grams of ground coffee. This amount became the standard as it was determined to be the optimal quantity of ground coffee needed to extract a flavorful double shot using professional commercial espresso machines found in most coffee shops and cafes.
Here is a quick overview of the standard double shot dosage:
- 14 grams: Lower end of the standard dose
- 16 grams: Average or mid-range dose
- 18 grams: Higher end of the standard dose
Most baristas will dose within this 14-18g range when pulling double shots. For the average home espresso machine, 16 grams is commonly used and yields great results for most people.
Factors that determine dose
While the standard for a double is 14-18g, the exact dose used can vary based on several factors:
Type of coffee beans
The coffee bean variety affects density and extraction. Dense beans like Italian roast may benefit from a higher dose, while lighter roasts extract more readily so they may require a lower dose.
Coarseness of the grind
Finer grinds have more surface area, so they extract more efficiently and may require less grounds. Coarser grinds have less surface area exposed so may benefit from a higher dose.
Tamping pressure
Harder tamping packs the grinds tighter, creating more resistance. A softer tamp allows water to flow through more easily. A lower dose compensates for hard tamping, while more grounds help with a light tamp.
Water temperature
Low brewing temperature makes it harder to extract coffee oils and solubles. A higher dose around 17-18g helps compensate when water isn’t hot enough.
Espresso machine
Prosumer and commercial machines allow fine tuning higher doses in the 20g range. Home consumer machines work best with the 14-18g as higher doses increase risk of choking the machine.
Personal taste preferences
Some may prefer a short, concentrated double shot while others like a long pull. Dose can be adjusted based on desired volume and strength.
Dose Guidelines Based on Coffee Variety
As a general guideline, start with these doses based on the coffee variety:
| Coffee Variety | Starting Dose |
|---|---|
| Light roast | 15g |
| Medium roast | 16g |
| Dark roast | 17g |
| Italian roast | 18g |
The dose may need to be adjusted from there based on your specific equipment and taste.
Lever machines require dosing on the higher end
If using a lever espresso machine, dose on the higher end of the range. Typically 16-18g works well. Lever machines rely on the pressure generated manually by the barista, so a higher dose is needed compared to pump driven machines.
Adjusting dose based on shot time
The time it takes to pull the shot, known as shot time, is another way to dial in dose. The ideal shot time is around 25-30 seconds. If it’s shorter, increase dose. If it’s longer, use less grounds.
Common doses for commercial settings
In high volume coffee shops with commercial equipment, the doses often depend on drink menu specifics. Some common doses include:
- 18-20g for straight espresso
- 20g for lattes and cappuccinos
- 22-25g for large volume drinks like cafe mochas
Higher doses help pull enough volume for layered espresso drinks.
Weighing your dose for consistency
Using a scale and weighing your dose helps eliminate inconsistency and guesswork. Minor changes in ground coffee density can greatly impact the shot. Weighing the dose to 1/10th of a gram ensures repeatability day after day.
Dosing by volume using scoops or index tampers is less precise. The amount that fits in one scoop or tamper can vary with factors like coffee age, freshness, roast level, and grind size.
Common ratios used by baristas
Many coffee professionals rely on coffee-to-water ratios rather than precise gram weights. Some common espresso ratio guidelines include:
- 1:1 ratio – For every 1 gram of ground coffee, extract 1 gram of espresso
- 1:2 ratio – Use 1 gram of coffee to extract 2 grams of espresso
- 1:3 ratio – 1 gram of coffee yields about 3 grams of espresso
The ratios simply provide a ballpark estimate for dosing rather than an exact prescription. But they provide a helpful starting point especially when pulling shots manually without a scale.
Common under/over dosing mistakes
Getting the dose right can take some trial and error. Here are some common mistakes and how to fix them:
Under dosing
Using too little coffee leads to a thin, watery shot lacking body and crema. Increase the dose by 1-2 grams to strengthen the shot.
Over dosing
Too much coffee causes choking where water cannot flow through the overpacked puck. Gradually lower dose until flow improves.
Inconsistent dosing
Varying the dose shot to shot creates inconsistent flavor. Use a scale and measure each dose to the gram for consistency.
Maximum dose capacity of common basket sizes
The maximum dose depends on your portafilter basket size and shape. Here are approximate max doses for some common commercial sized baskets:
| Basket Diameter | Maximum Dose |
|---|---|
| Single shot: 49mm | 9-11g |
| Double shot: 14g | 14-15g |
| Double shot: 18g | 17-19g |
| Triple shot 21-22g | 20-22g |
Overfilling the basket prevents proper tamping and extraction. Dose within the basket’s capacity for best results.
Ideal dose ultimately depends on preferences
The “ideal” dose ultimately comes down to your specific coffee, machine and personal preferences. The standard double shot provides a starting point to experiment and dial in the right amount of coffee.
Taste different doses while adjusting grind as needed. Choose the amount that provides your preferred balance of flavor, body and texture for an optimally extracted double shot.
Conclusion
A double shot of espresso is typically made with 14-18 grams of ground coffee. However, the ideal dose can vary based on the coffee variety, grind size, equipment, and personal preferences. Finding your perfect dose requires some hands-on experimentation and dialing in. Use the standard 14-18g double shot as a starting point, and adjust the amount of coffee up or down to achieve your desired flavor and shot time. Weighing the dose for consistency yields the best results. With some practice you’ll determine the perfect dose that makes a rich, balanced double shot of espresso every time.
