When I was in highschool and working in an icecream store, our boss bought an expensive coffee machine and said "we sell coffee now". Gave us zero training. Had a customer ask for a Long Black.. okay lemme Google a picture. That's a big cup of black coffee. Made a shot of coffee, gave me like a tablespoon of liquid. Okay, repeat that 20 million times until the cup was full. There we go, looks like the picture. ... I think I killed a man.
According to -improper- researches, 69% of the viewers are just coming here to avoid screwing up 300g of coffee beans for the single shot experiment they wanted to try.
Interesting video, yea 9g is a winner but most of my customers dont bother w the "7" g basket using 16 and 24g only. But for home use 9g is single basket definitely
im kinda confused..? I always thought a single shot would match an even in and out ratio to a double. so like, a single at 7 in would be around 14 out, while 14 in would be about 30 out? Granted I never pull singles unless I use a spouted portafilter to split a double!
singles are always 7 in and 21 out. In Italy the 'normale' ratio is generally 1:3. The 1:2 habit is more of a 3rd wave habit of making what is essentially a doppio ristretto.....granted i'm really only familiar with the normal Italian way of having caffe.....I've noticed in the States things are quite different, to even what is considered the proper brew ratio for a normale
well single shot is 7g just like a double shot is 14g... in real life they are like 20% more. 9g in a single shot fits well, like a modern 17-18g double shot. actually here in Israel, every coffee-shop uses one portafilter with single, and another with a double. the single shots are maybe a little harder to pull to perfection, but it works well. and if you put in that basket 9 grams, you could tamp it like you tamp normally.
You can use a VST or similar single basket. They have no angled walls. Tamping those can be achieved easily using a 41,0 mm tamper and an appropriate funnel.
Very informative video. You are improving the quality video after video. Nice job here. Chit chat: in Italy we do 99% of the time single shot. For cappuccino, espresso, latte and whatever else. Normally, 7 gr of coffe are used with an output of 18 20 ml for a ristretto (short espresso), 25ml average for an espresso. Just groundlines but you can find the average in each town, city and region of Italy does not change. And the taste it is most of the time great. There are some specialty coffee bar who use a double basket of 14gr splitting it in two cups instead of using the single basket. Upside, you do not need to change grind setting and playing around. Downside, there is a coffee being wasted. Anyway, at home, when I use the single basket, I set my grinder a tiny bit finer than I would do with the double basket, aiming average of 25ml output. Sometimes 28 or 30 for light roasted coffee.
Leonida Monaco thank you my friend, and thanks for watching! I look forward to getting back to Italy at some point. The last time I was there (2008) I wasn’t as into coffee as much as I am now. I really want to explore the coffee culture there more. Thanks again for watching and the thoughtful comment!
I'm happy to read that as Italy is the reference for espresso! I even think that if we use "double-shot", the "single-shot" should be named "normal shot"! I've always considered that you take a "double" only if you are really in need of a lot of caffeine! :)
@@faballard yes that's right. We go to a bar or after a lunch/dinner, we ask for a coffee. It is just normal single shot coffee. Nobody asks for a double. There are people who ask for a lungo - which is a long espresso that contains a bit more caffeine then normal and ristretto - short espresso. That's it. Very simple. Thank you @TheRealSprometheus and I hope you will come here. I can indicate you the best places you can go to, not only about coffee.
@@Psychoh90 Dear Leonida, I've been to Italy many times and every time I asked what to do for my home machines, everyone told me "7gr for single espresso (in the single basket), 14gr for double espresso (in the double basket)" -like you say too !!!! I can also testify that I have found very difficult to find the taste of the espresso & cappuccino (as it tastes in Italian bar) in another country...there must be some secrets "made in Italy" we foreigners still don't know despite all the scientifica analysis, measurements etc !!!! From your experience, do the BARS in Italy use the single basket, and at 7gr? Grazie !!
Dear @@christoskokkolis5110 , sorry for being late. Anyway, I can tell you that coffee in Vienna (cannot say in Austria since I've only been in Vienna) is as good as Italian coffee, with a slightly difference in taste (based on my experience it has less nutty flavour compared to Italian coffee). Back to us, the only "secret" is to be found in the natural conformation of Italy landscape, which gives to Italian coffee a very distinctive taste (same for all varieties of vegetables, wine and so on), and tradition. For example, original pizza recipe is still the old one. If you go in Naples you get tomatoes that grew on volcanic soil (in Naples), extra virgin olive oil from olive trees hundreds of years old and so on. And you find this in almost each dish. Tradition. Most bar have one portafilter always with a single basket at hand (as I was saying, to avoid coffee waste in case just one person asks for an espresso at that moment) and one and more portafilter with a double basket. I can tell you (being a friend with baristas in my city), they usually load 7 gr for single and 14 for double. I am biased of course, but I do not understand the need for double or triple shots, a part from aesthetic point of view.
Omg finally someone succeeded at doing this and tested on tds and extraction! Thank you Sprometheus, not all heroes wear capes. Lol but yes just too much prep for that one shot..
David Ding haha, happy to help! Absolutely a lot of work, but definitely a fun little thing to try out. But not something I’d do without special tools to speed up the process a bit.
7 grams is suggested by INEI (Istituto Nazionale Espresso Italiano), but it should be 7 grams in and 25 ml out. The easiest way to tamp on single basket is to use custom 3d-printed tamper.
Well, yes and no. The INEI recommendation is based on dual spouted p/f (basically a double p/f loaded with 14g of coffee) split into two demitasse cups. You cannot produce a good shot from the standard single basket loaded with 7g coffee as they are all rated for 9-10g. For 7g loaded pull you need to go to smaller aftermarket baskets like the one from IMS labeled as "the single". How do I know this you might ask, I worked as a barista in Trieste, trained by the Café Cagliari barista training academy in Italy.
just use more coffee? i mean people are using more than 14g for double right? I'm using 9-11 for single. I don't think you need to fiddle so much to get it into the very bottom of the basket. Just fill it more
Pretty entertaining video! I'm a barista from Colombia, and here the single shot is everywhere (literally in any specialty coffee shop you'll find one. And furthermore, when you ask for an espresso you will always get a single unless you say otherwise). And the way we use it is with 8-10 grams as dose-in and 20-25 grams as the yield. Due to the amount of coffee, we avoid using a different technique. We pretty much treat it as a double in our work flow and tamp it equally. This create a different extraction of course, but knowing how to tweak it, you can get as good a result as with your standar double shot.
That’s interesting! I look forward to some day going to Colombia to not only experience the coffee culture, but also see some farms. I’ve been having some amazing coffees from Colombia lately. Cauca is really impressing me lately.
@@Sprometheus You are welcome whenever you want to come! 😁 I would also add Nariño to my itinerary. We are a little less know sometimes, bue we are quite interesting coffee producers. Given the fact that we are really close to the Equator line (our first farms start at only 150km -93 miles from the Equator) we have coffee that is grown at really high altitude, higher than 2100 msnm (the highest altitude I've found is 2300, but we are always trying to push the limit haha). Also, we work with little farms and always handpick the coffee, and we have over 40 minizones that produce, and close to 95% of our coffee production is labeled as specialty. So, we invite you to come and have and excellent experience! 😁
Good point. I think Americans don't acknowledge that in other countries such as Italy, "espresso" is a single shot and in fact there are lots of places where single shots are the norm. They are definitely not dead! Americans do sometimes seem to think they are the only ones who know how to make coffee.
Thanx for the info, my youngest son's partner is half Colombian and she regularly gets me sack of Colombian coffebeans upon returning from one of her visits there. My present single basket trials first started at around 9,5 grams, but were found too bitter, by now 8,5 grams is my sweet spot. To be cont'd for sure... 🙂
Interesting stuff. Would like to see you make a video comparing what we think of as good extraction times vs a good extracttion texture and tatse. We're experimenting this in out café as time are constantly changing. Sometimes to maintain times even on the same coffee at a diffeerent time of day we have to radically change grind. So my qauestion is what matters more. Brew time, or grind texture?
So those two things are hand in hand really. I don’t think one can really cover for another. The constant grind changes is a normal thing. As temperatures change, burrs warm up, etc. Brew time equals extraction, until it hits a point that the extraction stops and the dilution begins. It’s a hard question, and one that is based on the coffee you’re using and what you’re aiming for in terms of taste.
Finally, a video about single shots! I pay attention to my caffeine intake, so I only drink single shots. I was a bit surprised to see you stuck on 7g whereas your everyday espresso is not 14g... I've decided to be between the old school and modern espresso, so between 14g and 20g, so 17g seemed to be a good choice for me. And 17/2=8.5, so I do 8.5g single shots, and my tamping process is as simple as for a double shot. I'm quite new in this coffee hobby so I'm still experimenting, and not drinking espresso every day, but my goal is to be at 30ml in the classic 25-30s range. NOTE: the standard ESE pod makes a 30ml/25-30s espresso with 7g of coffee so I thought that it could be a good starting point, but maybe I'm wrong.
it’s definitely a less popular topic these days, so it felt right to give it a go. I rolled with 7g because the basket is rated for that amount. Any more and it wouldn’t fit, any less would likely not work well. But it sounds like you’re on the right track! Welcome to the wild world of espresso! Keep at it and keep experimenting.
I've been making kind of passable singles with my Gaggia Classic Pro's single basket. 8.5-9g, ground 2 clicks finer on the 1zpresso J-max than an 18g double, and extracting to 2:1 in about 25s (9 bar OPV), a bit faster than my doubles. My technique is to leave a slight mound in the middle before tamping, but have enough grounds to cover out to the edges and still use a full size tamper. This isn't possible in my basket with 7 or 8g. Result isn't a good a double, a little thinner bodied, but drinkable. The spent pucks tell a tale. I might have to play with singles again now after watching this - I had more or less settled on doubles but I'm getting through a lot of beans...
Thanks for this video. It is superb explanation and experiments. Curious to know, if the single shot basket is filled to the rim and levelled off, then tamp down, that will be more than 7g, but a more practical approach? Also could it be rated 7g dark roasted which is lighter massbin beans weight, but more in grind volume? (not a barista but just someone who enjoys home brewing)
interesting. At home I do about 13g for a single basket for about 24-25ml. 30 seconds shot which includes 6 second pre-infusion Every time I've tried to do 7g in a single, I just can't imagine ever getting enough pressure out of so little coffee :) For a double, I usually aim for 20g for about 45ml also 30 seconds with 6 seconds pre-infusion. Maybe I'll try 11g to 25ml, with a much finer grind. Thanks.
So if a single shot actually doesn't exist, how can people make a latte with a single shot of espresso at their home? Did they throw the other shot to the wastafel? Sorry for this newbie question, I just started to learn coffee for about 2 weeks.
With only 7grams in and 30g out. That would be more thab a 1:3 ratio. So yes, even though tds (strength) is lower because there is much more water, the extraction percentage is higher. Extraction percentage is basically the percentage of how much you extracted from the dose in. Extracting only 7grams of coffee with around 30g of water would extract a lot of those coffee grounds into the shot. Hence the high extraction rate. Aint I right? Yes, in other words, as you said, lower amount of coffee is easier to extract :) hahahahah
barista odla this is correct sir! So what I find that stopping a bit earlier, maybe around 20g out you’ll get that average/ideal double extraction TDS percentage.
is it or is it just because he ran double water through? If you ran 14 grams of coffee in a double basket and pushed through 60 grams of water would you get a comparable TDS percentage? If it is the case that the smaller dose really does pull a superior shot, i wonder if Cafe' machines with evolve to a double group head dual single shot pull, could be a new method of a double espresso with a higher TDS
The single basket has a smaller area for water to exit. Since you have a nice machine it probably consistently pushes nine bar or very near it. For the same pressure but lower area for the water to travel through you will have a greater force and so the flow rate should be faster. That would mean you can grind finer than usual and therefore it would be easier to extract. Conversely, you have less coffee in the portafilter so the grind is still coarser than what you would use for a double as you mentioned. I think maybe that's why the extraction percentages are so high. Also, very good video 👍
Thanks for the video.. the one shot deserves more attention. I’ll never understand why this topic is so underrepresented. Are you always living in a 2 person household and both of them want an espresso at the same time..
Hey man great job pulling those singles. I am impressed. I actually have been experimenting with single shots because I am trying to control caffeine intake and decaf just didnt cut it for me. I stumbled upon the renato baskets and gave them a try. I dial in for a double shot 18gr with my double basket and enjoy that in the morning. After lunch I pull a single by simply swapping to renato. I also found I need to pull short. The renato is built more like a double basket so I can play around with dose. I do anything between 8~12gr so I dont mess with grinder. Then I use the flow control on my machine as another variable if necessary. I can swap from double to single using these renato baskets. The double basket makes a better tasting shot overall but I am making cortados with the singles so it is all good.
The 1st machine I got was a Gaggia Classic back in 2006. It came with a single and double basket and a plastic tamper that was 58mm (ish) one end and slightly smaller (about 53mm) the other. The smaller end fitted the single pretty good and the puck wasn't too muddy. I used to stop the shot at about 20gsm in weight. I changed last year to an ECM Mechanika Slim which also came with single and double basket. After some time I thought I'd try the single in the ECM and it was not as good as the Gaggia. I had to put a gram or two extra in to get it anywhere near acceptable.
Bravo! Why is this so rare? Am I the only person in the world who lives alone, and wants a single shot espresso when I make one? Or do people always make double shots and throw one away? Or entice a stranger into the house to drink the 2nd shot? Or drink twice as much coffee as they actually want?
I bought this design single basket (with the 41mm central well) together with matching funnel and a 41mm tamper. In my view it gives a much better single shot than the IMS single bowl shaped basket. I use 7.5g coffee to produce around a 21g espresso without difficulty and pretend I am in Italy having un caffe.
Hey great video! I've (against all conventions) been using my single and double shot basket over and over swip-swapping them out and do not change a single thing but the amount of ground coffee (mostly 18 duoble vs. 10 single) - absolutely no issues. happy with both bottomless and regular portafilter! Thanks!
The Real Sprometheus 7g:30g versus 15g:30g...my brain would expect a different TDS just because the “relative” brew time is longer on the single basket. Would be interesting to see how results compared if you used that 1:4.1 brew ratio on a 15g dose, approx 64g output. Over extraction ignored since you’re just measuring TDS. 🤔 I guess the point though is that you can get a higher TDS from a single basket without having to overextract 🤔
My personal favourite recipe for my "piccino black" is 10g coffee in single basket using a 58mm distributor/tamper. 22mls in 22 to 25 sec over 60mls of hot water in a 100ml demi porcelain cup. 😋
Thanks for the video, nice job. The single shot showld exist to avoid wasting coffee. I think the only way to do that and to be practical (not changing grind size and/or weird tamping) is to find the amount of coffee required to get the same quality shot (as the double) with the same grind and regular tamping. IMO that amount of coffee should be much more that 7g , I am getting best results with 11g . Best Regards. S.
I'm wondering if there might be a better way to define the true single shot of espresso. In his video titled "Understanding Espresso - Ratio", James Hoffmann talks about brewing ratios and how they define espresso nowadays. Of course he uses double shots, but might the same principle apply to single shots as well? Your last shot was 21 grams, which is a ratio of 1:3. This is pretty close to the espresso ratio definitions of 1:1.5 - 1:2.5 that Hoffmann showed. Your thoughts?
I was really searching all over youtube for long time for a video explains Single shot theory and you were the one who did it! As usual as your other videos you did excellent experiment which I really enjoy watching it. However I do not think it is worth all the efforts and the time to use this single shot. I would rather to use 18g basket with double spout porta filter and drink only one cup! Thank you for the great video Sprometheus 👍
Osama Al Zubaidi أسامة الزبيدي thanks for watching and the kind words! I’m with you, I don’t think this would be something I’d do often unless there was a way to speed up or make the preparation less tedious, but it was a fun experiment for sure.
I pull decent single shots from my Barista Express. When you change dial setting from double to single, it doesnt grind twice as less coffee. If double is 17g, single is about 10g. It has V-shaped basket so tamping isnt that painfull due to 54mm at top narrowing down, thus tamper covers the entire surface. Crema is not that good but shot itself is enjoyable.
Rokie how is your experience with wet pucks? I always make single shots with this machine and in my experience the coffee should touch the showerscreen to avoid channeling. For single shots I take between 11 and 12 grams of coffee, depending on the roast.
@@MCLRTR Coffee should never touch shower screen. If you see shower screen printed onto the coffee puck, you are overfilling. To me 11-12 grams seems like overfill. It is 8-10g basket and that is the range I approve. Everything above 10g chokes it when the grind is alright. Wet puck is usually issue when dose is too low, it is not necessary about quality of extraction. When dose is correct, the trick is to wait a bit. Barista express has suction function after extraction. So wait a few seconds before removing lever from machine, if you want your desired dry pucks. I got dry pucks maybe like 4 out of 5. Another thing is that the grind is not so precise with this machine.
My baskets are 45mm, so the single and double pucks are both deeper compared to 58mm. Makes pulling single shot much easier compared to this video. 7 grams in gives me about 18 grams out with best flavour (but different machine and personal bias). I love having a single shot in the afternoon.
hey:) thank you for the video. I have a very old Krups espresso machine from 80‘s, ( at that time Krups had better quality in terms of espresso machines I think) after a few problems and changing the pump, I have achieved to bring back the machine to the life :) anyway the machine has also 7gr and 14 gr baskets but most of time I am pulling my shots with double. I was wondering while watching your video. normally should not we be following the ratio of 2-2.2 for normal double shot espresso. So when I pull 14 gr. coffee I was trying to extract 28-30 gram espresso acc. to this ratio. But in your video you are doing same for the 7 gr. basket. So am I doing false until now or which ratio should I follow. Because it is difficult to have consistency with ml. I preffer to weigh in grams.
Honestly there really isn’t a wrong way as Long as it tastes good. That’s the beauty of the whole coffee experience. If you feel like it could be better I’d recommend starting at 1:2 ratio no matter the input and adjusting from there to taste. Either up to 1:3 or down to a 1:1. It will very from coffee to coffee.
Originally, the double dose was only 14g of coffee. Back in the days a normal brew ratio for both double and single shots was 1:3. 3rd wave modern espresso changed that because of the lighter roasts. They tend to taste better with more coffee in and a shorter brew ratio. So when you want to achieve a good single shot, take into account that dosage might also be upped a bit for lighter roasts and yield could also drop a bit for lighter roasts to actually taste like you are used to from a modern day espresso recipe of 18g in to 30g out in 25-30sec.
Finally someone producing single shot material! After using my whole life automatic or capsule machines I've decided to enter the "barista" world to have some fun experimenting with coffee. Being from Portugal where expresso coffee is part of our diet it was really weird for me to see that no one drank "real" expressos. After 500gr of coffee waisted I was able to pull what I consider a decent shots - for someone new - on my sage barista express using the single basket, 8gr of coffee grinded on the number 5 and an extraction time of 23s. Now I'm going to experiment double shots to see what's so good about them. Since I drink 3 to 4 coffees per day double shots should be rare for me.
I've been pulling single shots for at least the past 10 years. This is to limit my caffeine intake. 2 cups, one at breakfast and one after lunch. 2 single latte vs. 2 double latte = less caffeine. And I can sneak another one in mid-afternoon. On my old Saeco with a pressurized PF, I just put 7g in the double basket then a puck screen. This was easy to pull. On my current Solis, I use the tapered single unpressurized basket. The unpressurized basket is much harder to be consistent than the pressurized PF. I have to use 8g in the basket. Less than 8g and the tamper hits the taper of the basket, and I can't tamp any further.
@Sprometheus I picked up a 41mm tamper since I don't have a LM machine's dual ended one. It doesn't sit in the base of the basket empty the way my 58mm does in the double/triple baskets. Do you think I got a bum LM basket or a bum tamper? Maybe it isn't really 41mm like I read?
FWIW - I have 3 single-dose baskets at home and they are different sizes (they came with different machines I owned over last 30 years). The basket you used, visually, looks to me like a 9 grams basket because I have a 7 gram Rancilio Silvia single basket and that looks smaller than the one you used in the video. In any case, I put 9-10 grams in that basket (same grind as I use for VST-14grams basket) so coffee sits is well above the narrow inner well. Then I use my regular 58mm (or 58.5mm) tamper. All those Italian baristas do not do what you did to prepare the puck and yet they mostly make single-shot espresso and cappuccino all day long. Therefore, the workflow must be very similar for single and double. Even on Silvia 7gr single-basket I end up "over-dosing" it to 8-9 grams to get good enough results. And I stop at 20ml for single. It becomes too watery for my taste if I try >20ml from 9 grams of coffee. Ultimately, I don't use 7gr basket, I always use the 9-10gr single basket if and when I make a single shot of 20ml espresso. The result (for me) is just better. Peace.
Correct, the basket used in this video is a standard 9g single basket, not the 7g one. Hence all the issues and challenges experienced and shown in the video by Sprometheus. With the correct amount dozing (9-10g) the issue disappears. I pull singles every day and have been for over 30 years now. Once you figure the basics, it's all up from there.
You could just use a 41mm funnel and 41mm tamper from Tidaka that were specifically made for the La Marzocco single shot basket. It has been around for a decade at least, nothing new.
Another reason the extraction is higher could be that because the shape of the basket is cone-like, the water that dissolves the bottom part of the coffee bed that is usually already loaded with solids from the top, now has less coffee to extract and thus making it easier to extract more, in comparison to a normal shaped basket that has the same amount of coffee on the upper part and in the bottom. A much more eloquent explanation of this can be found in Scott Rao's "The Professional Barista's Handbook".
Yep, that’s a guess I think may help, but I’m sure that the amount of water through the smaller amount of coffee really pulls out a serious amount of solids.
i was able to make perfect single shots on my 10+ years old gaggia classic . then i replace the group head gasket with a new one (red) and .. disaster ... although it is the exact replacment the material is softer and results to leave not enough space inside the puk .. adding an aditional thin gasket before the new gasket solved the problem .. so i think you have the same problem .. put 7grams in your basket and a small coin to measure the space betwenn the puck and the grouphead .. if there is not enough space left you will not be able to pull a good shot
Excellent video! Glad i found this. For 13 years I experimented with my 7 gram basket on my Rancilio. I was roughly able to use the same grind settings for both single and double (with a few adjustments on prepping the double). Now, I have a Nuova Simonelli machine and use their 9 gram basket. Love their single basket. Good shape and easier to use but I definitely have to change the grind setting when using the double though. Good to hear that I'm not the only one using the single basket. Hahahahaha.
Just got a Lelit Anna 2 and using this 7g basket. How much grams of coffee do you extract? And what about crafting a funnel for the 7g basket? And do you tamp as he does? Thks for sharing your experience, :)
@@renehoude7705 I usually extract about 1 oz to 1 1/2 oz max. I do not funnel. You will have to experiment on how close or far from the fill line to dose and grind size as it varies from machine to machine. I do a regular tamp. I definitely use a bottomless/naked portafilter. I recently bought a needle distribution tool and it helped tremendously.
I still don't understand what is the best way to make single espresso for myself? Everyone uses 14g or more g basket 🥴 I'm new in this so it is confusing for me...
We actually use this single basket in a café and it after you get used to it a little bit, you can pull some really delicious shots with it even though your grind size is set primarilly for a double shot basket. Usually I end up using about 8 up to 8.5 g of coffee per cca 20 g of water in about 26-33s (depends on coffee ofc, my double shot is usually 18-19 gramms of coffee per cca 40 g of water, so in order to make a nice single shot, I usually end up using little bit less than a half the ammount needed for a double shot to achieve the closest possible experience). You can get higher extraction when pulling "longer" shots, but I do not consider those very pleasing. More than 23 gramms of liquid usually end up very harsh and overextracted. Maybe try out analyzing this recipe with the refractometer. I would expect that to end up somewhere around 20 % of TDS. Thanks for the video!
Been experimenting with single shots for a while now on the barista pro. Found if i grind double as fine as i do with the double shot that the shot is pretty decent. I use outer burr 11 and inner burr 4 for double shots. Went down to outer 5 for th single which was pretty decent. Going to experiment going even lower.
Firmly belonging to this 7% of single basket users (on the Gaggia Classic Evo Pro BTW) I fully agree with the statement dialling in on this option is a challenge. In my case it took many trials on grind size versus quantity for this option. For the time being I found a grind size of position 3 with 8,5grams quantity giving a better balance than the usual 7,5 grams. I will try a still finer grind size of 2 with this 7,5 grams as well, maybe this fits the filter better. For this is the problematic side of filling this smaller basket: before you know the coffee sticks to the shower screen despite careful tamping beforehand. I added thin paper filters on top of the coffee to protect this screen from becoming contaminated with coffee, but sometimes this just means the paper and coffee together become stuck to this screen. Since we also use a lot of pre-ground coffee in barista grind in both coffeine and caffeine free variants using the pressurised basket, keeping the 12 bar Gaggia factory implementation in can not be avoided. Thanx a lot for your video and sharing your ideas & experience with us😃 PS This grind position of 3 dates back to our first Jura piston espressomachine from the time they were still making them under the Via Venezia name. Later Saeco used this design to produce their own Via Venezia version under license, which went defective recently and had to give way to the Gaggia we now learn to master
To get all equal, you'd want a cylindrical basket 71% as wide (41 mm) with a matching tamper. But also only 71% machine pressure since the narrower passage will increase the pressure. (71% is 1/✓2)
Very interesting Sprometheus. I make 2 coffees a day. A flat white for myself (18g double) and one for my wife (12g single shot). I've never been a fan of the single basket. It often under extracts or chokes if ground too fine. Finding the right grind setting it trickier with it. Should be getting a Niche Zero next week so that'll help a lot. I did wonder about the "blank" outer edge of the basket base. My single basket is a bit different than yours but I'm definitely going to give this a go with 7g just to see what I results I get. Another great video. Keep them coming!
@@Sprometheus After watching this video last year I've been making a small afternoon coffee every day. Tamping is really easy when you figure out "the trick" which is to acquire a 40mm tamper. After you pour the grinds into the single basket just tamp straight away. This creates a crater which, if you then give your portafilter a shake, all the remaining grinds fall into. Tamp again and repeat twice. Done. I love the coffee I get from the single shot which I add water too making it a "long, short black" of sorts. 7g is about all I can handle mid-afternoon. Would be great if someone did a video talk on caffeine tolerance and how to enjoy as much coffee in a day as a low tolerance body will allow. Thanks again for this video, it's one of the best, and original, you've done.
As someone who avidly uses a single shot basket, I am always curious to find new method of doing things. I generally use 11g in and get 30g out and need to set the grind slightly finer than a double basket. Im currently running a Quick Mill Vetrano which came with a surprisingly good single basket. I do find that the overall flavour coming out of the single basket is just always a skosh lacking. Thanks for you video, will try your method out and update.
I have to say it a lot easier doing the 11g in 30g out thing. I find that what makes this work best is a finer grind (as opposed to a double basket) and a long pre-infusion. Using the small portion of the basket made for a goopy puck for me. That being said my basket has all rounded edges which makes it much more difficult to properly fill that section only. I will admit that the espresso came out eith great clarity.
Truth is, it's all about culture. Here single shots are disregarded. A single shot is what you need in Italie where you get time to relax and an average of 8 paid weeks of vaca per year VERSUS here where a double or triple shot is needed to cope with the lethargy of being "exploited", always feeling tired and you don't know why, get a max of 4 weeks of paid vaca.. yeah we need that double or triple dose here but I so wish we didn't.
thx a lot - I am used to do a similar routine, because I only drink single espressi - up to 3 a day, as my partner does. And here the smaller diameter of the Delonghi Dedica 885 shines (don't have enough space for a big machine, and decided to "invest" in the grinder): with only about 50 mm diameter it is decently smaller than the e 61 standard; I only have to put about 8 grams in for a better taste (by a thicker puck): there we go!
champ i run same basket with 11 -13:grams with excellent shots and awsome flavours def dont have any of the issues you had find it better than 18gram which definitely requires finer grind and more coffee when it comes to espressos 🍮🍮🍮😋
Seems like all this espresso numbers 7g 14g 30g and the fluid 30ml 60ml or ratio g:ml 1:2 or 2.2 or the basket shapes and sizes, all of those infos thats circulating got perceived differently from one person to the next. Maybe the original inventor of all those doses already dead and everyone is left wondering the exact perfect dose for each. All we hv now is just the numbers without exact match which one is for which. There are 51mm and 58mm and others too. I bet this small 7g dose is for smaller basket but forced to be used in 58mm so the shape is changed.
🤔... less time? Not sure how to describe this, but it appears you have uncovered something that I suspected for a long time. A "snowball effect" during extraction where the process starts slow, coffee is being stripped from the ground and infused in the water... As TIME goes by this stripping increases its rate, seemingly exponentially, or by orders of magnitude more by each second of water through the puck. Visualize coffee as water passes over its surface extracting the compounds and once they begin to strip off into the water, it's like the coffee starts giving up everything even quicker and quicker. Caffeine is one of the last chemicals extracted that we want, beyond that and if you miss the mark, it will give up all that dry astringency before you know it... maybe the single shot needs its own recipe and we gotta stop trying to get it within 25- 30 seconds. Shoot for creme turning lighter at 15 seconds and taste. Great Video as always :)
Hi there, I have a post-millenium LP from the beginning of the 2000s, but my single basket is different to yours. Yours looks like an ese pad basket. Mine is more round at the edges and not so flat. When I tamper with 51mm diameters, everything is compressed properly. It seems La Pavoni changed the standard basket just to become ese compatible.
I always use these but I use around 14-15g of a light roast in there or maybe 12 of a dark roast. for around a 25g extraction. It's generally around 3mm from the top of the basket after tamping.
What was your reasoning for a 1:4ish dry dose of 7g to 30g yield? I read one of the comments referencing Italian style extraction/ratio but the coffee you are working with is not a degree of roast that Italians would use historically. The 30% extraction readings would correlate to the super high wet dose through only 7g of coffee. So how did it taste with 7g in and 14-16g out?
I find this design single basket (with central well) worse than a tapered single-bowl basket. I make exact same espresso (double or single ) with a single bowl single shot basket that came with my bezzera magica without changing grind size and without getting too nerdy with measurements and tests but just using eyes, taste and good judgment on ratios, tamping pressure etc. The result I look for is always a dense creamy espresso that's not bitter and not sour, but right in between and taste and feel in the mouth like a coffee-flavored hot chocolate! Thanks for the video and effort tho! It's very entertaining and interesting to see people getting so nerdy and shit :)
We have such a basket. We fill it up to 11-12 grams and just use 58mm tamper. It works almost equivalently with a large "14 gram" basket when filled up 1.5-1.6 times more than small "7 gram" basket. I mean 11.7 grams in the small and 18.5 grams in the large allow to spill 1: 2 espresso in the same time and with nearly same taste at same grind settings. Both came with our 17 years old used Saeco Aroma compact SE 100. PS: Many coffee shops in my country use used machines. There is a whole industry. People buy old coffee machines in Germany, make some repairs and then sell them to coffee shops.
I quited single baskets cause they are difficult to have consistency , from my experience 20% possibilities to have a very good extraction I even constructed a specific tamper for the LA marzocco single, if i remember correctly, 41mm diameter Some extractions may be better with single, but the major part need double baskets with 19-20gr dose
I haven't tried this experiment myself but was under the impression that if I was dialed in to a double shot with a 20g dose, a yield of 40g out in 30 seconds then for a single shot I should use a 10g dose and look for a yield of 20g out in about 15 seconds *assuming that I'm looking for a single shot that tastes the same as my dialed in double shot*. Am I misunderstanding something? Thanks
still dialling in mine, but so far i've settled on 12g in, 21g out in 27s. i've had to grind coarser compared to the double. in a bit of a pickle because any less than 10g is impossible to tamp, and any more than 9g takes way too long to extract. somehow a higher dose with a coarser grind seems to be the only sensible move.
I don’t recall if your La Marzocco has a PID controller. If it does, did you mess with the brew temp? Also pressure for the shot or did you keep it consistent with your double shot pulls? Would’ve been helpful to do a double/single shot basket compare to see if you need to dial in the temp and pressure like you did the grind. Because the finer grind explains your % extraction more. Else the only other variable i can think of is the air gap in your single shot basket that impacts the puck geometry through extraction.
Awesome trigger warning. Your high yield results are what got me to try again, and it works. Indeed I'm surprised nobody's selling a single shot leveler that would speed this process up. Anything that quickly concentrates the grinds inside the depression, plus limiting the dose to about 7.5 g, would save a lot of beans and a lot of money.
I noticed that most of us here are talking about the dose in and dose out, ratio of 1:2 or 1:2.5 or up to 1:3. I read quite a bit from other videos saying that the infusion and extraction TIME are also a very critical measurement factor. Please correct me if I am wrong.
Great vid! I was practicing pulling single shots today but failed... I don't have a shot glass that is wide enough to catch the flow and my scale is not waterproof. If I use the measurement on the shot glass, how many mls should I pull for 9 grams? 7 is just too hard for me...
I got best results using precision baskets and a dose of 9 grams and brew ratio 2:1. I even do not have to adjust a grinder for a double basket. But for me a single basket shot taste much better than a double one. Therefore I drink almost only single shots of "café vero napoletano". When making a single shot slow down a bit and be more careful about proper and good distributing of coffee in a basket and a level tampering. When using precision baskets do use also precision tampers. Do not tap on the portafilter with already a tampered coffee in and be careful also when inserting the portafilter into the group head to avoid destroying the tampered puck before starting the extraction. Do a lot of testing and you will be successful.
I like to drink coffee till 2 pm and so I just make single shots. All day. So that I don’t drink to much or run out of coffee. What do you think about chi tea in the coffee. . In the portafilter ? Do it. Then make a video like you do:)
The IMS singles are great, they dont have this conical shape, they are just shorter and less amount of holes placed in the middle. Espressos are great, and when u want to practice or just play a bit you make more espressos with the same amount of coffee 😂😂
8 grams of fine grind Brazil coffee stirred well into 25 grams of water in a Aeropress. Nets a nice forgiving single shot. Not quite espresso but it is pleasant!
professional roaster etc... but for the entirety of the video you couldn't figure out that 7g toi 30ml single shot Italian espresso is made with Italian roast beans. Much darker, therefore 7g in volumetrics fills more than light/medium roast. And then you stopping it down earlier is also different ratio and different beans. If you gonna follow Italian recipes, just do it accordingly. If you gonna use your coffee, change the ratios and timing. And ofcourse the f water temp. :D Another video that YT forces on me from you and it is full of nonsense :D
Oh no. Poor little baby. Your life must be so difficult. Maybe dip your pacifier in whisky before interacting with other people, it may make you more likable. Like by a small fraction. :D
@@Sprometheus exactly the same BS behaviour as before. But oh well. I pity the people who actually believe you and waste their time watching your nonsense. If you can't figure simple thing as shot, just an example of how the coffee industry is full of uneducated fakes.
This video truly is interesting to watch as someone who doesn't drink coffee and has no idea what any of these terms mean beyond what I can glean from context.
strange. when I look at baristas where I live (Croatia) their single dose of 7 grams almost completely fills the single basket. there is no problems with tamping
I think go by volume is better. Enough to come over the ledge and up to the line in the basket. So the coffee surface area is the same as a double shot.
In actual fact, pressure acts in all directions equally no matter what the shape is. It only the direction of flow that differs. Great video though mate.
