Category: Barista

Did you know that a ristretto shot, despite its bold taste, typically has slightly less caffeine than a standard espresso shot due to its shorter extraction time? The ultimate purpose of a ristretto lies in capturing the coffee bean's most intense, sweet, and aromatic compounds while avoiding the bitter notes extracted later in the process.

Over 50% of the U.S. adult population consumes coffee daily, and a growing number are seeking plant-based options, which is why knowing which alternative milk is best for lattes is more important than ever. With so many non-dairy milks now available, finding the right one to pair with your espresso can make or break your morning ritual.

Monin syrup pumps have two primary volume measurements depending on the bottle size and regional standard: 10ml per pump for European/larger bottles and 7.5ml (1/4 oz) for standard American 750ml bottles. Therefore, the amount for 2 pumps of Monin syrup can be either 20ml or 15ml, a vital distinction for accurate drink recipes.

While a standard single espresso shot is typically around 30ml, a half shot isn't a standard term and its meaning can vary, most often referring to a ristretto, a concentrated 15-20ml pull. This distinction can impact not only the volume but also the flavor profile and caffeine content of your drink.

While a traditional Italian cappuccino is a small, 5-6 ounce beverage with just one shot, the modern, cafe-sized 16 oz cappuccino standardly contains a double shot of espresso. This expansion from a small, balanced drink to a larger volume, milkier variation has become common practice in coffee shops across the United States and other regions.

According to coffee experts, a single shot of espresso typically requires around 7 to 9 grams of ground coffee, which translates to approximately 58 beans. However, this number is not set in stone, as the exact bean count for a single shot of espresso can vary significantly based on the bean's density, roast level, and the desired brew ratio. This guide breaks down the science behind the perfect espresso shot.

Studies show that the common curdling of almond milk in hot coffee is a result of the coffee's acidity reacting with the milk's proteins. If you've ever asked yourself, 'Why is almond milk so gross in coffee?' this is one of the key scientific reasons behind the unpleasant experience.