Double Espresso 的基本概念

一杯Double Espresso, 應該是用雙倍的咖啡粉, 煮出雙倍咖啡出來, 還是單份的咖啡呢?

簡單的說, 基本的Espresso 是用7g 磨好的咖啡豆, 煮出30cc 咖啡出來. 那麼, Double Espresso是用14g (實際上我是用17-18g) 磨好的咖啡豆, 煮出30cc 咖啡, 還是60cc? 還是其他數字?

上網找資料, Espresso Recipes http://www.espressozone.com/espresso-recipes.html 上記述:
"EspressoThe classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup.Espresso Dopio (Double Espresso)Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup."
一安士大約是28.575g, 1.5安士 約42g, 3安士是84g. 1cc的水重1g, 但實際上, 一杯好的Espresso 上有一層Crema 咖啡泡, 所以一安士的咖啡體積可能大於30cc, 為求易記, 佷多人都是30cc, 45cc, 60cc, 90cc 的說.
這樣說, 根據 espressozone 的說法, 單份是45cc, 雙份是90cc.
另外再找一找, 在這兒 http://262.freebb.com/irvinecafe/irvinecafe-post-99.html 記述:
" 根據一份 SCAA 的文件 (不好意思, 還沒查是不是現行SCAA 標準), 大概是這樣的:咖啡的用量* single = 6 到 9 公克* double = 12 到 18 公克Espresso 的大小* single = 1/2 到 1 盎司 (約 15 到 30 cc）* double = 1 到 2 盎司 (約 30 到 60 cc)粹取時間* 20 到 35 秒 "
單份是15-30cc, 雙份是30-60cc!? 天啊... 那個才對啊!
再找, http://larc.ee.nthu.edu.tw/~cthuang/doc/coffee.txt 有說:
"有鑑於常有網友對各種咖啡名稱議論紛紛特自Coffee Companion一書中摘錄一份Espresso Menu供大家參考...------------ Espresso Menu -------------* Espresso ristrettois made by switching off the machine sooner than in regular espresso.* Doppiois twice the amount of regular espresso."
哦! 我搞清Ristretto 和 Doppio 的分別囉!
繼續找資料, www.home-barista.com 是必去的網站, http://www.home-barista.com/espresso-guide-skills.html 可找到:
"Singles or Doubles?Espresso comes in two sizes: single and double. A single is a 0.6 to 1 ounce espresso made from 6 to 10 grams of coffee; a double is a 1.2 to 2 ounce espresso made from 12 to 20 grams of coffee. Singles and doubles take the same amount of time to pull, roughly 25 to 33 seconds, and the coffee flavors and aroma should be the same."
單份是0.6~1安士, wow, 即是說, 單份只有18~30cc, 雙份是36~60cc.
找到Istituto Nazionale Espresso Italiano (Italian National Institute of Espresso, it's cool!) http://www.espressoitaliano.org/or4/or?uid=istitutoespressoitaliano.client.show_pagina1&idvoce=76 有述:
"The following are some important conditions to obtain Espresso Italiano – though these alone would not be adequate to fulfil the quality requirements:Necessary portion of ground coffee = 7 g ± 0.5Exit temperature of water from the unit = 88°C ± 2°CTemperature of the drink in the cup = 67°C ± 3°CEntry water pressure = 9 bar ± 1Percolation time = 25 seconds ± 2.5 secondsViscosity at = 45°C > 1.5 mPa sTotal fat = > 2 mg/mlCaffeine = 100 mg/cupMillilitres in the cup (including foam) = 25 ml ± 2.5 "
單份是25cc 正負2.5~ 咦, 很清楚!
再多看一些資料總是沒錯的, 在http://www.coffeeresearch.org/espresso/definitions.htm 得到以下的說法:
"A double espresso is a 47-62.5 mL (1.5-2 ounce) extract that is prepared from 14-17 grams of coffee through which purified water of 88-95°C has been forced at 9-10 atmospheres of pressure for a brew time of 22-28 seconds."
這兒更有一段Prefect Shot 的示範短片: 網址 http://www.coffeeresearch.org/perfectbest.avi , 結果雖然很好, 只不過, 左邊的流速斷斷續續的....
緃合各家說法, Double Espresso 是45~60cc 左右, Espresso Ristretto 是等同單份Espresso, 大約是20~30cc. 完全明白了!