All our coffee is served with two shots by default. We’re not some fancy coffee shop, just a motorway service station that makes coffee to go. We have some regulars who order a decaff with an extra shot. I explain thats going to have three shots total, and they’re happy with it.
But I keep thinking, if you have three shots of decaff, isn’t that going to be as strong as a normal coffee? Whats the point?
Please forgive my ignorance
It will be stronger than a normal coffee, but it still won’t have any caffeine.
There is a distinction between flavor and caffeine content. Decaffeinating does change the flavor but that doesn’t mean you can’t make it strong.
All the decaf coffee I’ve tried has less flavor than normal. The soaking process to decaffeinate it presumably also removes some of the flavorful compounds. If I use 3 shots decaf it ends up tasting close to as flavorful as using 2 shots of normal.
Decaf coffee (or tea) will still have more than zero caffeine. Allowable amounts vary between US and EU, but multiple repetitions of the process are needed to achieve either 97% or 99.9% caffeine free respectively.
A single pass through a decaffeination process can result in leaving up to 20% of the original caffeine content.
As strong as in what? Flavor or caffeine? I doubt three shots of decaf have as much caffeine. If you mean flavor, you know people like just the flavor of coffee right? That’s why they’re drinking decaf in the first place.
I’m convinced the “ugh, decaf, what’s the point?” people don’t actually like coffee lol.
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they’re just caffeine addicts
Coffee/beer/alcohol are disgusting and consumed for other purposes than taste.
Fight me.
Sure, when and where?
Schoolyard playground. 3pm. Come alone so I can say I won even if I didn’t.
I don’t drink alcohol, so I cannot comment on that.
But that said, I kind of think of coffee as being pretty similar to chocolate. It’s an earthy but bitter flavour that can be nice, often when paired with something sweet and creamy. Also there are nice espressos that are kind of fruity and creamy on their own. There’s plenty flavours that are overwhelming on their own, but complement other flavours nicely. People are also known to like intense experiences, like really spicy foods.
Anyway, I won’t fight you if you don’t like it. That’s totally reasonable :).
Fair enough I figured opinion wouldn’t be popular
Are you 12?
Lol idk drdickhandler you tell me.
Medical school takes forever
It’s literally his username haha.
Cocktails can be downright delicious
I like the hops taste of beer and regularly drink it for just that. I barely get a buzz and no one else is drinking around me so there’s no social pressure. Whiskeys are interesting because if you taste them correctly, you taste all kinds of interesting sweet notes and earthy notes and it’s very cool to taste those things. That comes from a $25+ bottle, but it’s affordable if you enjoy that sort of thing. Again, 1 glass every once in awhile. Now things like vodka? I’m pretty sure that’s just to get you drunk
Most places serve coffee that tastes like warm milk with a hint of beige, by default.
Adding an extra shot is your best hope of it actually tasting like coffee, regardless of caffeine content.
What fucked me up was not figuring out that this all assumes it’s going to be mixed with some “base”, like milk or water instead of being drinken as just coffee.
I was thinking I’d lost it because I couldn’t understand how having more coffee made it stronger lol.
this all assumes it’s going to be mixed with some “base”, like milk or water
As opposed to what? Dry crushed/ground coffee beans?
As opposed to drinking your coffee black
Black coffee is still mostly water. Also, if you add water to whatever you call black coffee, it’s still black coffee, because it’s mostly water.
Black coffee is still mostly water.
??
I’m sorry but do you not understand what I mean or are you being nitpicky or what is going on here? I’ve never ever heard anyone adding water into regular (drip, french press) coffee. You either drink you coffee black or you add milk/creamer into it.
How do you think coffee is made? You infuse water with coffee beans, normally ground. How strong your coffee is depends on the concentration of actual coffee vs. the “base” (water). It’s the same with tea.
Black coffee can be an espresso, or something with more water. Generally speaking, an espresso is more concentrated (and thus stronger) than an Americano.
A 300ml Americano with 1 shot of espresso has a certain coffe-to-water ratio. A 300ml Americano with 2 shots of espresso will have 2x as much coffee content despite it having the same volume.
In any case, an Espresso is mostly water, even the strongest, tinture-level ones. It’s made by literally passing hot water through the beans so the water gets infused with coffee oils and alkaloids. It’s mostly water. In fact, it’s nearly all water.
This is such a bizarre exchange. I’m honestly not sure if you’re playing dumb or what’s going on, but it should be entirely clear from the context that I’m talking about coffee as in the drink already made. In this case drip or french press coffee and whether someone is adding water to that.
🎶 The best part of waking up…
Is chewing your Folger’s like nuts. 🎶
I don’t get any sort of milk in my coffee, so it would be strange for it to taste like milk. But it’s true that a lot of people want a coffee milkshake with a ton of sugar, like a Frappuccino.
It’s going to be weaker in caffeine content but still stronger tasting. This is ideal if you are trying to reduce daily caffeine intake or just like the taste of strong coffee.
Some people still need a kick of espresso but don’t want/need 3 shots worth in a single drink.
Generally they’re seeking a specific level of coffee flavor. My spouse does this and its specifically to balance the flavor ratios of the drink.
If the third shot is regular they’re likely just managing caffeine intake while maintaining flavor. My spouse also does this.
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Follow-up question - each portafilter is two shots right? So if you end up adding an third shot to a coffee, what do you do with the leftover fourth one?
(Or do you have a smaller, single shot portafilter?)
You mean the basket. The portafilter holds the basket and is inserted into the group head. They can be bottomless (naked) or have spouts.
On to baskets. You can buy single/double/triple shot sizes (typically 7/14/21 grams) but you can also buy 18/20/22/24/25g baskets. You’ll find most serious cafes use 18/20/22g baskets. Barista’s almost always love to chat so don’t be afraid to ask questions. Just be nice and they’ll tell you just about anything you want to know about pulling espresso shots.
All of the bar espresso machines I’ve worked with have an extra “handle”(I’m not sure how it’s called in english) that’s half as deep and has a single spout, so yes there is a single shot one, at least for the ones in italy, i don’t know if it’s the same for the rest of the world
Portafilters for a single shot is pretty standard equipment, but it’s also a bit controversial among the snobs. A lot of baristas will stick to making double shots and just throw the second one away if nobody orders an espresso while it’s still fresh. In a moderately busy bar excess espresso shots are not really a problem.
… just throw the second one away if nobody orders an espresso while it’s still fresh. In a moderately busy bar excess espresso shots are not really a problem.
I used to hang out at a coffeehouse (in high school, I’d go with friends or alone - just to sit and read/write/draw) and the proprietors would always make a fresh pair of espressos for the one shot that would go into the latte or americano, then offer me the leftover shot of espresso (when it wasn’t very busy and it would have gone to waste). But yep, two shots were made, every time.
It sometimes pays to be a regular someplace 😸
Well good to know; in all honesty it feels a little weird to see espresso as a snob thing when here in italy you see it everywhere, i literally just came from bringing a couple of cups of it to a couple of my frends working in the constrution site next to my house; it’s kinda nice to see this differences
The difference between Italy and the rest of the world in terms of espresso culture is night and day. If you want a decent espresso in most of Europe you have to go to some hipster obsessing over every tiny detail - if you go to a random bar they will give you an espresso shot the size of a glass of milk. I always go for a lungo in Italy, but most espressos I get in other countries still feel a bit ridiculous to me.
On the positive side, the obsessive hipsters might actually be on to something - there’s a lot of potential for flavour in the espresso that is generally not explored in Italy. Italian beans tend to be very dark roasted, meaning that the brewing of the coffee is very forgiving but there is less potential for more exciting flavours. Then again, people who want a fruity cup of coffee are arguably better off sticking to other extraction methods.
And there’s certainly quality differences in Italy as well! Though I feel like it often boils down to the basics such as keeping the machine clean and preventing soap taste.
Sometimes I wonder if customer demand creates the over-extracted espresso you often see.
But when you go somewhere with barristas that give a damn, they’ll extract correctly, because they’re confident enough to discuss it.I’ve still had no luck persuading my mum that filling half a cup with overrun is not how it’s supposed to taste.
But when I do a 36g shot, “it doesn’t taste right”.I’m not a coffee drinker but my partner is. She says she had two decent cups of coffee in Italy (two weeks in Rome, Bolzano, and Venice) but every day in Australia she has better. Australians are complete coffee snobs.
It’s a completely different product. Italian coffee does not have much going on in terms of flavour beyond bitter, and the only way of liking coffee there is to learn how to appreciate that. It’s not easy for anyone who has learned to appreciate lighter roasts of coffee.
Eventually I learned to genuinely like it, but I also did live there for four years. And I would still use my Chemex rather than my Mocca at home 95% of the time.
Italy and the rest of the world have different ideas of what constitutes espresso, culturally.
Italian espresso is fast, casual, cheap, typically darkly roasted, and a very social experience.
Espresso in the US, Australia, and other countries tends to be more prepared, precise, lightly roasted, and appreciated.
Neither is better than the other, just different cultures!
That’s the thing, to me the way the rest of the world sees italian stuff is just a big question mark; i’m genuinely curious about how it looks through different glasses
I’ve seen some shops put aside the extra shot if they know another customer has ordered one and they can serve it before it sits around too long. Otherwise, you can dose the portafilter with less coffee for a single.