Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Black Tea (Assam Fully Oxidized) vs. Espresso (Standard Double Shot 1:2)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Black Tea (Assam Fully Oxidized)
Espresso (Standard Double Shot 1:2)
Assam black tea (Camellia sinensis assamica) is 100% fully oxidized tea leaf from northeast India. Steeping 2.5g in 200ml boiling water (95–100°C) for 3–5 minutes yields a robust, malty liquor with ~45mg caffeine per 100ml, theaflavins, and thearubigins.
A standard double espresso is prepared by forcing 9 bars of pressurized hot water (90–93.5°C) through 18g of finely ground coffee in 25–30 seconds, yielding 36g of liquid beverage. Per 100ml, it delivers ~212mg caffeine, an 8.5–11.0% TDS, and a persistent crema emulsion.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Fully Oxidized Leaf Infusion (100% Oxidation) | Pressurized Coffee Extraction |
|
Brewing Water Temperature
|
95 – 100°C (203 – 212°F / Full Boil) | 90 – 93.5°C (194 – 200°F) |
|
Caffeine Content (per 100ml)
|
~40 – 50 mg (200ml cup = ~80–100mg caffeine) mg | ~212 mg (Single 36g double shot = ~75–80mg caffeine) mg |
|
Standard Brew Ratio (Leaf : Water)
|
2.5g leaf in 200ml water (1 : 80) | — |
|
Steeping Duration
|
3 – 5 Minutes | — |
|
Oxidation Level
|
100% (Complete enzymatic polyphenol oxidation) | — |
|
Theaflavin & Thearubigin Content
|
~80 – 120 mg per cup (Gives deep red color and brisk astringency) mg | — |
|
Standard Brew Ratio (Dose : Yield)
|
— | 1 : 2.0 (18g dry coffee -> 36g liquid espresso) |
|
Extraction Pressure
|
— | 9.0 Bar (0.9 MPa / 130 PSI) |
|
Extraction Time
|
— | 25 – 30 Seconds |
|
Grind Size Range
|
— | 200 – 350 µm (Fine) |
|
Total Dissolved Solids (TDS)
|
— | 8.5 – 11.0 % (Heavy concentration) % |
|
Extraction Yield (EY)
|
— | 18.0 – 22.0 % (SCA Golden Cup Standard) % |
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