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Author Topic: Making multiple shot coffees?  (Read 3692 times)

shape_shifter

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Making multiple shot coffees?
« on: 19/07/2011, 08:14 PM »
How do people go about making multiple shot coffees and what do you find is the best taste.

Today I did a triple shot by pulling a double and a single on the Presso.  My OH had requested a strong coffee so that is what he got, he loved it.

Obviously triple shot baskets are around but is that the best way to make a multiple shot coffee.

Do you get better taste out of multiple smaller shots rather than one large shot?


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RichardM

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Making multiple shot coffees?
« Reply #1 on: 19/07/2011, 08:53 PM »
How do people go about making multiple shot coffees and what do you find is the best taste.

Today I did a triple shot by pulling a double and a single on the Presso.  My OH had requested a strong coffee so that is what he got, he loved it.

Obviously triple shot baskets are around but is that the best way to make a multiple shot coffee.

Do you get better taste out of multiple smaller shots rather than one large shot?

Personally, when I do more than a double, I generally do two slightly restricted double shots - about 20mL in 30 seconds each. Not truly a triple, but gets a well rounded, slightly sweeter shot, which seems to work better for stronger coffee in my opinion.

But, of course, purely opinion - but opinion is what it's all about :)
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Bean Flying

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Making multiple shot coffees?
« Reply #2 on: 19/07/2011, 09:16 PM »
It's all about the ratio for me not the volume. Just repeat more often as required. By the time you get around to the next shot on the presso the first one will be getting cold so drop the milk quantity.

Currently running a Triple basket but with a full double pour is my preference. This at around a 200ml drink size works great or even pulled just a touch short and avoid the last tails of the shot (touch sweeter) hitting the cup.

mycuppa

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Making multiple shot coffees?
« Reply #3 on: 19/07/2011, 09:55 PM »
Hi SS,

Just remember the way in which a shot behaves.

Initial couple of seconds can be a tad sour (as the puck has generally absorbed a lot of the initial heat - subject to pre-infusion methods), then you get intense sweetness for about 20+ seconds (depending upon dose/volume and extraction method) followed by some blonding and bitterness will be introduced as the shot is longer and less flavor remains within the ground particles.

So, longer does not always = stronger , oops it sounds like those ads they are trying to ban on radio and TV ; - )

If it's espresso-type shots you are performing, the majority of flavor is in the first 3/4 of the shot.

shape_shifter

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Making multiple shot coffees?
« Reply #4 on: 19/07/2011, 10:28 PM »
Ooops should have added I have 2 portafilters so there is no time waste really between pulling shots and the shots go straight on the top of the old Breville that is sort of warm while I steam the milk :)

mycuppa, I did remember ;D, hey it's great to know I'm definitely on the right way of thinking and I'll look at trying to keep the times close, I've found it very hard with the Presso and half the time just pull the shot the way it feels rather than keeping to a time.

bf your example is pretty much what I did with the second shot, using a double and only pulling a single.

Thanks guys, that is exactly how I figured it would work and yes I did drop the milk down as well in the one this morning.  I'll start experimenting with the tastes of different levels, as I did this morning and equalling it out over two shots as Richard said.

You can all probably see why I'm ready to go to a machine as we get more ambitious with what we are doing.
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blog: http://nic.steve-tek.com

askthe coffeeguy

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Making multiple shot coffees?
« Reply #5 on: 20/07/2011, 01:21 PM »
i run with triple sized baskets both at work and at home but i seldom extract more than 30ml for a 'regular' sized milk based coffee, as I want the natural sweetness that comes from a double ristretto based coffee

Also this to me represents the perfect milk to coffee ratio, and adding more coffee produces a different result, not suited to my personal palate

If a customer really wants a super strong coffee I'm more inclined to run two double shots on top of each other, but then I cut the pour short at 20mls ea or 40ml in total (slightly more for a larger or take away cup)

But again my personal preference is to fine the grind and to updose the shot, and I use this as the basis for my espresso, double espresso, long black shots, etc - and I have a grinder set up specifically for this purpose in my cafe

Cheers,

ACg
"The crema which dissipates is not the lasting crema..."

Bezzera

 

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