I have a mixed background in barista training... but I've always believed that a true espresso shot is one ounce, therefore you used the button, that when properly measured with grounds, and properly tamped, gives you your 20-30 second shot out of two spouts, giving you 2, 1-ounce shots, whatever that button may be. At a bistro I previously managed it was the "double long shot" button, that poured two 1-ounce shots. So I'm curious to hear what people have to say about a "long shot" vs a "short shot." Should there even two different sized shots? If so, how does everyone differentiate the tamping process to pull differently sized shots...?
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