What's the Difference Between Single and Double Espresso? What Coffee Beans Are Used for Espresso?

Coffee enthusiasts who regularly drink espresso-based coffee know that beverages like mocha, cappuccino, and latte use different ratios of espresso to milk. Some use a single shot of espresso, while others use a double shot. So what's the difference in grind size between single and double shots? What coffee beans should be used to make espresso? In this article, FrontStreet Coffee will answer these questions one by one for coffee lovers.

What is Espresso?

Espresso, also known as espresso, is a beverage made by forcing near-boiling high-pressure water through finely ground coffee. Espresso is generally thicker than coffee made by other methods, containing higher concentrations of suspended solids and dissolved solids, such as the crema on top (a creamy foam). Due to its pressurized brewing process, espresso has an intense flavor with very high concentrations of chemical compounds. It's often used as a base for other drinks like latte, cappuccino, macchiato, mocha, and Americano. However, at FrontStreet Coffee, many coffee lovers also enjoy drinking a straight espresso to experience its rich, smooth flavor.

Difference Between Single and Double Espresso

Actually, the main difference between single and double espresso lies in concentration. For example, at FrontStreet Coffee, a single shot uses about 10 grams of coffee grounds, while a double shot uses about 20 grams, extracted at a 1:2 ratio. Therefore, 10 grams of coffee grounds yield 20 grams of espresso, while 20 grams yield 40 grams of espresso. Single espresso uses a single basket and single-spout portafilter, extracting one single shot at a time, while double espresso uses a bottomless basket and portafilter, extracting a double shot in one go.

However, according to FrontStreet Coffee's understanding, beneath the foam of espresso are tiny oil droplets that have dissolved sugars, acids, proteins, and caffeine. Suspended on the foam surface are also bubbles and solid solutions. Therefore, the wear degree of grinder blades gradually changes with humidity and storage time, requiring daily grind adjustments to ensure stable espresso flavor.

However, due to the variety of coffee machines and grinders, the same grind settings may not be suitable for other models. So how should one judge whether espresso is qualified?

How to Evaluate a Qualified Espresso?

(1) Visual - The Crema on Coffee Surface

Vision is the primary sense we use to understand the world, and when tasting coffee, we're inevitably influenced by the coffee's appearance. At this stage, what we really need to pay attention to is the crema on the coffee surface, as this foam layer provides important information about the brewing technique's sophistication. This foam acts as a protective layer, with colors ranging from dark brown to light brown, sometimes even with reddish tones. The so-called tiger stripes - the dark stripes on the foam - are caused by coffee particles, representing that this espresso was brewed perfectly. This is not just proof of quality; it's crucial for retaining the coffee's aromatic direction, keeping the fragrance present until the coffee is finished.

(2) Smell - Aromas Entering the Nasal Cavity from the Nasopharynx

After visually evaluating the coffee, next is using smell to explore the enticing aroma of espresso. You must use a spoon to stir the coffee to "break" this foam layer for a clearer impression of the coffee's scattered aromas. These aromas might be weak or strong, elegant and clean, or conversely, ordinary and cloudy. For example, a quality Arabica coffee might have caramel, bread, and honey aromas, with some citrus fruit and floral notes. Uncomfortable odors might include sour, rotten, moldy, woody, or burlap-like smells.

(3) Taste - The Sensation of Coffee Substances Contacting the Mouth

An ideal espresso should have balanced elements, distinct mouthfeel, and leave a sweet aftertaste rather than bitterness when swallowed. More specifically, it should have moderate acidity, bitterness, and sweetness, rich flavors, solid and thick consistency, and a long-lasting aftertaste that feels refreshing like citrus acidity.

The above is what FrontStreet Coffee has compiled about espresso-related content. So what coffee beans are used to make espresso? FrontStreet Coffee will answer this for coffee lovers next.

What Coffee Beans Are Used for Espresso?

First, coffee lovers should know that espresso machines have a characteristic of amplifying a coffee bean's flavors. For example, if FrontStreet Coffee uses African single-origin Yirgacheffe coffee beans to make espresso, its citrus and lemon acidity will multiply, making it extremely acidic and even presenting unpleasant flavors. Therefore, espresso generally uses blended beans - meaning 2-4 types of coffee beans from different regions mixed proportionally to achieve balanced espresso flavor and ensure coffee quality.

Of course, this doesn't mean single-origin coffee isn't suitable for espresso, but parameters like grind size need readjustment and constant adjustment to ensure daily flavor balance, which is quite troublesome. However, many coffee shops offer this type of coffee, calling it SOE (Single Origin Espresso).

In FrontStreet Coffee's view, choosing coffee beans suitable for SOE extraction not only easily makes espresso with beautiful crema but also makes Americanos or lattes more effective when water or milk is added. Take FrontStreet Coffee's favorite Guji咖啡 for example. Considering different brewing methods after purchase, Frontsteet's roasters specially introduced two different roasting curves: one medium-light roast for cold brew and pour-over, another medium roast suitable for espresso machines and moka pots. For those who prefer simple convenience and choose cold brew, or pursue ritualistic extraction through pour-over, you can choose medium-light roast; if you prefer golden crema or hope to create delicate patterns on lattes, FrontStreet Coffee suggests the SOE roasting curve.

1. FrontStreet Coffee Sunflower Warm Sun Blend

Flavor: Obvious fruit acidity, light berry aroma, wine fragrance, rich chocolate flavor, noticeable aftertaste sweetness.

Formula: Honduras Shirley : Yirgacheffe Red Cherry = 7:3

This blend from Frontsteet uses Yirgacheffe sun-dried red cherry and Honduras Shirley. Frontsteet's design concept for this blend is that it can be used for both espresso and pour-over. When used to make espresso, it emits obvious fermented wine aroma, with citrus and berry acidity immediately emerging upon tasting, carrying whiskey fragrance, with dark chocolate aftertaste.

However, according to FrontStreet Coffee, when brewing this warm sun blend via pour-over, the flavor isn't as rich as when making espresso. After brewing, there's fermented wine aroma and slight citrus fragrance. When tasted at high temperature, there's only obvious wine aroma and dark chocolate aftertaste. As the temperature drops, citrus and berry acidity slightly emerge, overall clean and fresh, without vanilla cream texture.

2. FrontStreet Coffee Premium Blend

Flavor: Gentle acidity, light sweetness, nutty aftertaste, overall not too stimulating, peaceful, medium crema.

Formula: Colombia : Brazil = 3:7

This blend from Frontsteet uses Brazil and Colombia. It tastes of light roasted grass fragrance, fresh aroma with slight bitterness, sweet and smooth, with a pleasant aftertaste. This is because Colombian Huilan region coffee beans have pleasant acidity, mellow aroma, moderate acidity, and rich sweetness worth savoring, while Brazilian Cerrado region coffee beans have comfortable sweet-bitter taste and are extremely smooth when entered. So the combination is simply wonderful.

3. FrontStreet Coffee Commercial Blend

Flavor: Caramel sweetness, nut and cocoa, dark chocolate flavors, balanced sweet and sour, slight sweet-bitterness, lasting aftertaste.

Formula: Colombia : Brazil : Robusta = 3:6:1

This blend from Frontsteet uses Brazilian, Colombian coffee beans and 10% Robusta coffee beans. Classic taste, FrontStreet Coffee thinks this blend has rich crema and texture with caramel sweetness, also carrying nut and cocoa, dark chocolate flavors, balanced sweet and sour, slight sweet-bitterness, and lasting aftertaste. This commercial blend, like FrontStreet Coffee's Premium Blend, uses Colombian and Brazilian coffee bean proportions, but the addition of Robusta provides rich crema, making the coffee texture more mellow.

4. FrontStreet Coffee Basic Blend

Flavor: Gentle fruit acidity, caramel sweetness, nut and dark chocolate flavors, smooth and thick, but taste is somewhat light.

Formula: Yunnan : Brazil = 3:7

This blend from Frontsteet uses Brazil and Yunnan. FrontStreet Coffee thinks it tastes of gentle fruit acidity and caramel sweetness, plus nut and dark chocolate flavors, smooth and thick, but taste is somewhat light. This is because Yunnan's natural conditions are very similar to Colombia's - high altitude, large day-night temperature differences, mellow flavor type, moderate acidity, rich and mellow taste, uniform particles, high oil content, with fruit fragrance, its quality and texture similar to Colombian coffee. But the taste is slightly lighter than Colombian, while Brazilian Cerrado region coffee beans have comfortable sweet-bitter taste and are extremely smooth when entered. Therefore, the flavor of these two coffee beans mixed together is also good, and this basic blend coffee bean is very cost-effective, suitable for espresso beginners and small coffee shops.

The above are the four FrontStreet Coffee roaster-specialty coffee beans recommended by FrontStreet Coffee for making espresso. Interested coffee lovers might also want to try them. Additionally, some coffee lovers might be curious whether single-origin coffee beans can be mixed to make espresso, so can espresso blend coffee beans be used for pour-over coffee? FrontStreet Coffee will answer this question next.

Can Espresso Beans Be Used for Pour-Over?

Single-origin coffee beans can be made with espresso machines, similarly, espresso beans can actually be used for pour-over coffee brewing, but the flavor brewed will always have some differences from espresso machine brewing. Similarly, pour-over parameters must also be adjusted, and the flavor might be rather "special." Mainly, it depends on personal preference. If interested coffee lovers want to try, FrontStreet Coffee can give it a try. FrontStreet Coffee will provide espresso bean pour-over parameter references for coffee lovers next.

Frontsteet Espresso Pour-Over Parameters: V60 dripper, 15g coffee grounds, water temperature 90°C, coffee-to-water ratio 1:15, grind size (80% pass-through rate with #20 standard sieve, coarser than espresso grind size)

FrontStreet Coffee Brewing Technique: Segmented extraction. Use 30g water for 30-second bloom, small water flow circular pouring to 125g for segmentation, continue pouring to 225g when water level drops and is about to expose the coffee bed, remove dripper when water level drops and is about to expose the coffee bed (timing starts from bloom), extraction time 2'00".

The above is what FrontStreet Coffee has compiled and shared about espresso-related content, hoping to help coffee lovers who want to understand relevant knowledge, so they can choose their favorite espresso bean flavors in the future.

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat, ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473