Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Espresso (Standard Double Shot 1:2) vs. V60 Pour-Over Filter Coffee
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Espresso (Standard Double Shot 1:2)
V60 Pour-Over Filter 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.
V60 filter coffee is gravity percolation through a 60-degree conical paper filter. Using a 1:16.7 brew ratio (15g coffee to 250g water at 92–96°C) over 2.5–3.5 minutes, it produces a crystal-clear cup with 1.25–1.45% TDS and high clarity.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Pressurized Coffee Extraction | Gravity Paper Percolation Coffee |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 92 – 96°C (198 – 205°F) |
|
Extraction Pressure
|
9.0 Bar (0.9 MPa / 130 PSI) | Ambient Atmospheric (1.0 Bar Gravity) |
|
Extraction Time
|
25 – 30 Seconds | 2.5 – 3.5 Minutes (including 45s bloom) |
|
Grind Size Range
|
200 – 350 µm (Fine) | 500 – 700 µm (Medium-Fine) |
|
Caffeine Content (per 100ml)
|
~212 mg (Single 36g double shot = ~75–80mg caffeine) mg | ~60 – 75 mg (250ml mug = ~150–180mg caffeine) mg |
|
Total Dissolved Solids (TDS)
|
8.5 – 11.0 % (Heavy concentration) % | 1.25 – 1.45 % % |
|
Extraction Yield (EY)
|
18.0 – 22.0 % (SCA Golden Cup Standard) % | 19.0 – 21.5 % (SCA Golden Cup Standard) % |
|
Standard Brew Ratio (Dose : Yield)
|
1 : 2.0 (18g dry coffee -> 36g liquid espresso) | — |
|
Standard Brew Ratio (Dose : Water)
|
— | 1 : 16.7 (60g coffee per 1.0 Liter water) |
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