Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Espresso (Standard Double Shot 1:2) vs. Oolong Tea (Tie Guan Yin Semi-Oxidized)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Espresso (Standard Double Shot 1:2)
Oolong Tea (Tie Guan Yin Semi-Oxidized)
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.
Tie Guan Yin is a prized semi-oxidized oolong tea (30–40% oxidation) from Anxi, China. Steeping 5g in 150ml water at 88–92°C in a Gaiwan for 45 seconds produces an orchid floral fragrance, rich theasinensins, and ~25mg caffeine per 100ml over 6+ infusions.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Pressurized Coffee Extraction | Semi-Oxidized Rolled Oolong Tea (30–40% Oxidation) |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 88 – 92°C (190 – 198°F) |
|
Caffeine Content (per 100ml)
|
~212 mg (Single 36g double shot = ~75–80mg caffeine) mg | ~25 – 35 mg 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) % | — |
|
Standard Brew Ratio (Leaf : Water)
|
— | 5.0g in 150ml (Gongfu style 1 : 30) |
|
Steeping Duration
|
— | 45s (1st), +15s per subsequent infusion (6–8 steepings) |
|
Oxidation Level
|
— | 30 – 40% (Partial enzymatic bruising and pan firing) |
|
Bioactive Polyphenols
|
— | Theasinensins (unique oolong dimers), EGCG, L-Theanine |
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