We use double ristrettos for 12 oz. triple ristretto for 16 oz. and two doubles for 20 oz. The 20oz. cup is always teetering on the ban, but too many people are dedicated. but an 8 oz. with a dbl. ? that would be ideal. :) my boys are sneaky and like to use triples for the 12 oz. , which is better in reality.
Well, I see your point. But I also feel like the "double", "triple" lingo contributes to misunderstanding. While you make a good point about 3-4oz shots, I feel like customers expect increased volume when they order a "double". They are thinking "oh, a double, that means I get 2 shots."
(snip) we pull around 21g to 1.5-2oz. So your double looks just like our triple (we might be able to see the differences but most customers wouldn't) and this is where it becomes confusing.
naked portafilter has no spouts, so in theory that would be an updosed single =]
21 gram ridgeless synesso baskets on bottomless portafilter looking for 25 seconds (mas o menos) with crema forming meniscus @top of shot glass ... essentially a triple ristretto, whatever that means. to be accurate, you need to weigh the mass of the coffee against the mass of the shot (each tared) to find a percentage.