Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Espresso (Standard Double Shot 1:2) vs. Sencha (Japanese Green Tea)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Espresso (Standard Double Shot 1:2)
Sencha (Japanese Green Tea)
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.
Sencha is unshaded, steamed green tea leaf (Camellia sinensis). Steeping 3g in 150ml water at 70–75°C for 60 seconds delivers a refreshing, grassy liquor with ~30mg caffeine per 100ml and rich EGCG catechins.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Pressurized Coffee Extraction | Steamed Unoxidized Infusion (0% Oxidation) |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 70 – 75°C (158 – 167°F) |
|
Caffeine Content (per 100ml)
|
~212 mg (Single 36g double shot = ~75–80mg caffeine) mg | ~20 – 30 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)
|
— | 3.0g leaf in 150ml water (1 : 50) |
|
Steeping Duration
|
— | 60 Seconds (1st infusion), 30s (2nd infusion) |
|
Oxidation Level
|
— | 0% (Steam-inactivated polyphenol oxidase) |
|
EGCG Catechin Content
|
— | ~50 – 70 mg per 150ml cup mg |
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