I am considering switching from a triple to double shot baskets in our shop and was looking for any advice from some more experienced baristas. Our current shot is a triple shot dosed at about 23 g (we don't currently dose by weight - hoping to change that, too - but that is what I do). We dose, level, light tamp, dose level, and tamp again. We extract at 25-30 seconds and aim for 2oz or just under. My reason for wanting to initiate a change is
- I think our espresso blend might respond better to a lower dose
- increase consistency (I figure with removing some of the dosing/tamping variables present between baristas our shots can become more consistent)
- our triple shot is just a little too strong for our 8oz drinks
- lessen waste (lots of grounds get dropped between all that tamping and dosing)
- increase speed in making drinks
- lowered cost
Does anyone have any suggestions for making this change happen or pros or cons that I might be missing?
Also, what is the best process for pulling a double shot as opposed to a triple? I imagine we will be shooting for something in the 1.5 oz range, while still aiming for a similar time extraction. Do people do any leveling to get correct dose, or just tamp the heaped grounds? I realize these may be some simple questions, but since I have always used the triple shot process as above, I'm not really sure where to star. I plan to order some double shot baskets and start doing some experimentation soon.
Thanks a lot!
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