Single-Shot Cartel: Smarter Espresso with Less Waste & More Flavoir
Want better crema, sweeter shots, less waste, and even some savings? The single shot concept shows how dialing in single-shots (or split doubles) can level up your espresso game—without just turning up the roast or burnishing the beans.
What’s the Idea?
Instead of making one double espresso (e.g. 18-20 g grounds → 34 g brew), try using more grounds but splitting into two single shots. You get the same or slightly smaller drink volume, but often better extraction, flavour balance, and crema.
The goal is to use more coffee per shot (which seems counterintuitive at first), but also more water, and get a higher extraction yield (i.e. more of the good stuff from the beans) with less bitterness or sourness.
The Math Behind It
Here’s how it's broken down:
Scenario | Dose (grounds) | Beverage Yield | Extraction Yield | Key Differences |
|---|---|---|---|---|
Traditional double espresso | ~18-20 g | ~34 g | ~17-19% | Standard heavy flavour, but often under-extracted if roast is light. |
Two single shots (split) | More grounds (e.g. ~23 g per single) | Same or slightly smaller per shot, but total beverage weight comparable | Higher extraction yields (~21% or more) | More flavour clarity, better crema, sweeter profile. |
By grinding finer and using baskets designed for single shots (or split doubles), you can push extraction without over-bitterness.
TDS (Total Dissolved Solids) remains an important metric. Higher extraction yields + proper water ratios = stronger, more flavourful shots.
Flavour, Texture & Trade-Offs
What you might expect switching to singles or split doubles:
Flavour clarity improves: More sweetness, less edge of sourness.
Crema often looks better with these higher volume shots and more grounds in contact.
But there are trade-offs: more grounds = more cost; more time tweaking, dosing, and adjusting. It may not always make sense if demand is low.
Practical Tips for Implementing
Use single baskets or adjustable split baskets for your espresso machines. Ensure they're suited for the dose and depth you need.
Calibrate your grinder carefully—you’ll often need finer grind to achieve the higher extraction with more grounds.
Measure everything: dose, beverage yield, TDS (if you have a refractometer). Keep records to compare recipes.
Don’t neglect roast profile: lighter roasts respond differently; may need different temps, shorter contact times, or particular water ratios.
Why It Matters for a Shop
Improved consistency & flavour → happier customers.
Potential cost savings: if your shots extract more of the bean, you may reduce waste and get more yield per batch.
Better crema and more visually appealing drinks can help with perceived quality.
TL;DR: Quick Reference
Use more grounds per espresso, split into singles or use single-shot baskets.
Aim for higher extraction yield (around 20-22%) rather than just higher TDS or heavier doses.
Grinder precision & basket design are key.
Expect trade-offs: cost up, tweaking time, but flavour & customer satisfaction can go way up.
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