I am curious to know how many shops put one shot in each drink unless people ask for more? and how many shops use 1 shot for a small 2 for a large (or however)?

We use 1 triple ristretto for each drink, if you want more ten you pay an up charge. What are you doing?

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THis thread is turning out even better than I hoped. Thank you all for your input. It is pretty amzing that we all do it differently.

Do you think that a standardized method would be good or bad for the industry?
How many grams of coffee per 1oz shot?

Duane and Tiffany Youngren said:
Great input from so many people!

We keep it pretty simple - I think we'd blow our drive thru customers' minds if we made it much more complicated. Some new customers still think a capp automatically comes with flavoring, and mochas automatically come with whip.

We use 1oz shots.

Lattes and Mochas
8 oz hot / 12 oz cold = 1 shot
12 oz hot / 16 oz cold = 1 shot
16 oz hot / 20 oz cold = 2 shots
20 oz hot / 24 oz cold = 2 shots

The customer can add shots for an additional charge.

That's the way we roll, anway! I look forward to continuing to read the feedback.
I always try to stay out of these conversations that have been hashed over and over, usually to no avail.

Here are my comments on a similar discussion a while back here on BX. It is fun to watch how things progress, and how ideas are passed on and change and evolve though.

http://www.baristaexchange.com/forum/topics/drink-size-poll?page=1&...
Like it was said before without weighing the dose and mass of the shot it is impossible to use the appropriate terminology. I really recommend looking at Andy Schecter's chart. I found by weighing my dose and shot mass that I was pulling triple normales. My dosing was consistently 19/20g and the mass of my shots when I was stopping them by watching for blonding was around 35/38g. The doseage mass fell into a triple (7g= single, 14g=double, 21g=triple) and the resulting mass of the shot was almost double the mass of the dose which according to Andy's chart left me with a normale shot. After finding this out I tried to pull a ristretto, which is ~100% dosage mass/shot mass. I had to adjust the grind finer until I achieved close to 100% at around 25 seconds. I was amazed at how small the shot was but it tasted sweet and left me experimenting until my heart almost beat through my chest from all the shots I was tasting.
at my shop we use two for 12 oz, two for 16, and three for 20 oz. it's been a debate in our shop to put one in the small but when you have already created a standard it is difficult to change what the customer has become used to. Maybe that's another question. Will customers appose a change in a set system even if you as the expert feel it's a better product? just a thought
Brandon Ragan said:
at my shop we use two for 12 oz, two for 16, and three for 20 oz. it's been a debate in our shop to put one in the small but when you have already created a standard it is difficult to change what the customer has become used to. Maybe that's another question. Will customers appose a change in a set system even if you as the expert feel it's a better product? just a thought

I can't imagine having to go through this every time I make a drink. We use triples (21g basket) for everything we make. We only offer 8 or 12 oz latte/cappoccinos. I would love to have one size of each instead but we would have a lot of explaining to do to our customers. However, in opening a new shop I will not make this mistake and hopefully the quality of the drink will be enough to show them that supersized espresso drinks are not as enjoyable.....
BoogeyClat said:
Like it was said before without weighing the dose and mass of the shot it is impossible to use the appropriate terminology...

Impossible? Not quite. BUT I do like Andy's chart a lot. It is a great tool and does a nice job of neatly capturing the definitions that have been in common use for years. Thanks for posting here about this. Looking for a link to add...
Brady said:
BoogeyClat said:
Like it was said before without weighing the dose and mass of the shot it is impossible to use the appropriate terminology...

What I meant is without ever weighing your shots mass how can you tell what you are pulling? Ristretto, noramle, lungo etc. I know his chart is not perfect but it has really helped me gain some consistency which allows me to play more with all the variables..

Impossible? Not quite. BUT I do like Andy's chart a lot. It is a great tool and does a nice job of neatly capturing the definitions that have been in common use for years. Thanks for posting here about this. Looking for a link to add...
Brady said:
BoogeyClat said:
Like it was said before without weighing the dose and mass of the shot it is impossible to use the appropriate terminology...

Impossible? Not quite. BUT I do like Andy's chart a lot. It is a great tool and does a nice job of neatly capturing the definitions that have been in common use for years. Thanks for posting here about this. Looking for a link to add...

...and here it is. As indicated earlier, this was created by Andy Schecter. I hope he doesn't mind if I post it here, if he does I'd gladly remove it...


http://www.home-barista.com/tips/brewing-ratios-for-espresso-bevera...

Great stuff...
I was under the impression that most coffee houses scaled the amount of shots per drink, depending on what espresso drink that you ordered.
All of our drinks come standard double. We have found that those who trend towards larger drinks aren't as interested (comparatively) in the "espresso" flavor. Many of the dynamic espressos work best as an espresso or in a cappuccino... it's dicey after about twelve ounces, but load up on the shots if you want. The more the merrier!
This is what I was originally getting at. People who order Big Gulp sized Lattes aren't in it for the espresso flavor, and if they are then they can add more shots. So, I feel like it is advantageous to offer different espresso --> milk ratios. Especially because the ratio can be tweaked to meet personal preference.

Thank you all for your input.

John P said:
All of our drinks come standard double. We have found that those who trend towards larger drinks aren't as interested (comparatively) in the "espresso" flavor. Many of the dynamic espressos work best as an espresso or in a cappuccino... it's dicey after about twelve ounces, but load up on the shots if you want. The more the merrier!

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