Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Espresso Terminology


Chris Hennes
 Share

Recommended Posts

I have been going to a local coffee shop once a week since they opened in December: last week, the guy at the counter sees me and gets all excited. "We've started pulling triples!" he exclaims. "Great!" I say. My internal monologue is more like this: What the $%^& is a triple? Your espressos were awesome, you bettter not have ^&*(ed them up!! Well, the espresso was still awesome, thankfully. But what was the guy talking about? I'm pretty sure that's exactly what he said, or at least, it included the word "triple" and related to espresso.

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

It seems to be three concurrent shots of espresso from a triple basket. That would make it 90ml (3oz) of caffiene hit.

However, a lot of pundits talk about pulling 60ml from a triple basket. This actually makes it a triple ristretto, which may be what your guy was getting at.

My favourite poison is a double ristretto (around 40 ml from a double basket).

If you don't know what a ristretto is, try pouring the first half of a double shot (30ml) in one espresso cup and the second half in another. Taste them both. I can best describe the taste of the first one as sweeter and more syrupy. The second is more bitter and thinner. The first part of the shot is what you are trying to capture in a ristretto.

So in a triple ristretto you have a fantastic coffee experience with the same volume as a normal double shot.

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Link to comment
Share on other sites

My guess is that if he's excited and says they're pulling triples it means that they're using a triple basket (meaning one that holds the same amount of grounds that would typically be used for three individual shots of espresso) but not pulling through the triple volume of water.

In other words, they're pulling a double ristretto through the triple basket. This is what I do at home. Although in actuality it may work out to be more of a single ristrettissimo, since if I fill my 2 ounce espresso cup all the way to the top, by the time the crema subsides it's only around 1 1/4 ounces of liquid in the cup.

--

Link to comment
Share on other sites

Yeah, that seems like it could be right. It definitely wasn't just a triple shot of espresso: I still wound up with one 2oz cup full. So if I am understanding correctly, a "ristretto" is where you use more than the normal amount of grounds for a given quantity of water?

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

I always thought a single ristretto came from a single basket and was around 20ml (~2/3 oz).

A double ristretto comes from a double basket and is around 40ml (~1 1/3 oz).

A triple ristretto comes from a triple basket and is around 60ml (~2 oz, or what Chris had).

Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Objective Foodie
      During the past year, our coffee consumption at home has increased substantially. We have tried beans from different roasteries from the UK and Europe, but we are constantly in the search of new ones. The speciality coffee market has been rapidly increasing in past years and it is becoming easier to find high quality beans.
       
      The best roasteries we have tried so far:
      UK based: Round Hill Roastery, Square Mile, Monmouth,  Pharmacie, New Ground, Workshop, James Gourmet, Ozone. Europe based: The Barn (Germany), Gardelli (Italy), Hard Beans (Poland), Calendar (Ireland), Roasted Brown (Ireland), Right Side (Spain), Coffee Collective (Denmark).  
      Have you had any exciting coffee beans lately? Do you have any other recommendations?
    • By Kasia
      INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL
       
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!
       
       

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!
       
       

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!
       
       
       

    • By Johnhouse
      Hello everyone!
       
      I have been working in food and beverage industry for almost 10 years in different countries. I am looking forward to learn new things on this forum to expand my food and beverage knowledge as well as sharing my experiences that I gained in my journey!
       
      Have a good day! ☺️ 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...