How much water is extracted in a modern double Normale shot?

In a modern double Normale espresso shot, the typical extraction amount of water is between 50-60ml. This volume is considered ideal for achieving the rich flavors and characteristic crema associated with a well-prepared espresso. A double Normale shot typically involves using about 18-20 grams of coffee grounds, and as the hot water passes through the coffee under pressure, it extracts the essential oils, flavors, and aromas.

The precise volume of 50-60ml strikes a balance between extraction and the concentration of flavors, ensuring that the espresso has a strong yet smooth profile, which many baristas aim for. This volume is standardized in many cafes and forms the basis for espresso recipes and drink creation, allowing flexibility for variations without deviating from the quality levels baristas strive to achieve.

Other options present volumes that either exceed or fall short of this standard, indicating either over-extraction or under-extraction, which can adversely affect flavor quality and overall drink experience.