How many espressos does a 1lb bag of coffee beans make?

[wmorlang]

I am new to this and I was curious is to how many cups of espresso a 1lb bag of coffee beans makes. I know there is no one exact number, but what is the average. I really would love to read your responses.

Thank You,

William Morlang

 

[Rowley]

I'm surprised noone has responded... I am not a barista and nor do I have an espresso machine.

Where are the Coffee Forum baristas?

 

[topher]

7 grams of ground coffee makes one shot of espresso...a shot is anywhere from 1 oz to 1.75 oz....oh I know this sounds dumb but people have asked this before...Yes 7 grams of ground coffee is the same as 7 grams of whole bean coffee :roll:
does this help?

 

[chris94703]

1000 grams = 1 kilo = 2.2046pounds

453.6 grams in 1 pound
7 grams in one shot, 14 grams per double shot
about 64 single shots per pound, but we always shoot doubles
so about 32 double shots per a pound of coffee beans

 

[bbqbrisket]

Most italians in italy use a single shot.
Only us in America use a double as routine.
Makes one question why?

 

[Coffee Guy]

Yeah, what topher said :lol:

 

[Alun_evans]

Espresso

Hello William, here is the SCAA definition of espresso- : Espresso is a 30-45ml (1.5 ounces) beverage that is prepared from 7-9 grams of coffee through which clean water of 192° - 198°F (88° -92° C) has been forced at 9-10 atmospheres of pressure, where the grind of the coffee has made the brewing "flow" time approximately 20-25 seconds. While brewing, the flow of Espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark golden red cream-foam ("crema"). Espresso is usually prepared specifically for, and immediately served to its intended consumer.

I think I read somewhere, although I forget where, there are 42 average sized roasted beans ground to make one cup of standard espresso!

Cheers
Alun Evans

 

[topher]

ummm....alun...scaa standards...well at contests is brewing time between 25-30 seconds...

 

[Alun_evans]

Espresso

hehehe.....yeah, good point! Just my cut and paste from the SCAA handbook on espresso. I guess if you are following in one of their barista competitions at the convention you would be judged on this. I know if these rules were applied to a competition in my market, there would be mass disqualifications

Alun

 

[jez]

what's the secret to that goood shot of espresso?

Hi ever-yone. I recently purchased a Rancilo S-24 espresso machine and I used some espresso blend from Caribou coffee to experiment. I keep getting a bitter espresso with semi decent crema. I tried pulling a ristretto at 17-19 seconds and a regular shot at 18-23 seconds both from a double shot portafilter. I have GOT to get this stuff right. Does anyone recommend a specific coffee co. to buy from and/or a specific blend? Does anyone own the Rancilo S-24 as well? I could use some serious tips.
thanks.

 

[Alun_evans]

Hi Jez, are the beans you buying whole or pre-ground. If you are grinding them yourself you might be grinding too fine. Sorry, I have not got a Rancilo so can't comment on that.

 

[NW JAVA]

go jez

see my tagline...my grind was too fine...

 

[Gulliver]

Jez,

I was making some bad stuff myself and ended up buying good old Starbucks brand espresso. I knew I liked it, and it ended up being the key to the flavor I was after. Buy the bean you like when you're out, and you may be happy - whatever the brand.

 

[NW JAVA]

Be advised:

Search out a LOCAL roaster that really is a small batch roaster. S-buck ONLY cares about the bottom line. Doubt me? Just ask a stockholder.

 

[NW JAVA]

Also time is only a variable in the final product. And at that only a small one, not easily changed or modified.. The ONLY way to tell if variables are in balance is to TASTE the final product. Pour a double into a small cup e.g. 4oz, mix some 1/2&1/2; taste for bitterness, ect... if that's good you’re good to go. Age of beans, grind, water temp, pressure, TIMING are all variables. As a FDA auditor I expected production to be validated for consistency and at times the only way to do that is constant or random QA (quality assurance) tests. See also it's my belief that a large roaster really doesn't have control over storage conditions, post release. Disclaimer: I roast, and have a espresso stand, that lead me to my OPINIONS.