Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Espresso (Standard Double Shot 1:2) vs. French Press (Cafetiere Immersion Coffee)
Comparing 2 standards across 11 specifications. 11 key differences identified.
Comparing:
Espresso (Standard Double Shot 1:2)
French Press (Cafetiere Immersion Coffee)
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.
French Press is full-immersion brewing using coarse grounds steep in 92–96°C water for 4–5 minutes before metal mesh filtration. It produces a heavy-bodied cup with 1.30–1.60% TDS containing natural coffee lipids and cafestol diterpenes.
Specification Comparison Table
11 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Pressurized Coffee Extraction | Full Immersion Metal-Mesh Filtered Coffee |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 93 – 96°C (200 – 205°F) |
|
Grind Size Range
|
200 – 350 µm (Fine) | 800 – 1,100 µm (Coarse / Kosher salt texture) |
|
Caffeine Content (per 100ml)
|
~212 mg (Single 36g double shot = ~75–80mg caffeine) mg | ~65 – 80 mg (250ml mug = ~160–200mg caffeine) mg |
|
Total Dissolved Solids (TDS)
|
8.5 – 11.0 % (Heavy concentration) % | 1.30 – 1.60 % (Full, heavy mouthfeel) % |
|
Extraction Yield (EY)
|
18.0 – 22.0 % (SCA Golden Cup Standard) % | 19.0 – 22.0 % % |
|
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 | — |
|
Standard Brew Ratio (Dose : Water)
|
— | 1 : 15 (60g coarse coffee per 900g water) |
|
Steeping Duration
|
— | 4.0 – 5.0 Minutes |
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