Espresso (Standard Double Shot 1:2)
Coffee Roasts & Botanical Teas · 9 specs
Direct Answer
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.
Source: Specialty Coffee Association (SCA) / Italian Espresso National Institute (INEI) · Last reviewed Aug 28, 2026
Specs
| Product Class | Pressurized Coffee Extraction |
| Standard Brew Ratio (Dose : Yield) | 1 : 2.0 (18g dry coffee -> 36g liquid espresso) |
| Brewing Water Temperature | 90 – 93.5°C (194 – 200°F) |
| Extraction Pressure | 9.0 Bar (0.9 MPa / 130 PSI) |
| Extraction Time | 25 – 30 Seconds |
| Grind Size Range | 200 – 350 µm (Fine) |
| Caffeine Content (per 100ml) | ~212 mg (Single 36g double shot = ~75–80mg caffeine) mg |
| Total Dissolved Solids (TDS) | 8.5 – 11.0 % (Heavy concentration) % |
| Extraction Yield (EY) | 18.0 – 22.0 % (SCA Golden Cup Standard) % |
Crema Colloid Chemistry
Espresso crema is a polyphasic foam of carbon dioxide microbubbles encapsulated in surfactant coffee lipids and melanoidins, holding aromatic volatile esters.
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