Why Your Coffee Shop Should Ditch the Single-Shot Basket

 

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Ever wondered why your favorite commercial coffee shop or café seems to only use double or triple-sized baskets? You might think the single-shot basket is the way to go for a perfect espresso, but the truth is, in a professional environment, we've largely ditched them. At Artisti, we're here to guide you through all things coffee, and today we’re revealing the fundamental flaw of the single basket and why it can sabotage a great espresso extraction.

Single Basket vs. Single Spout: A Crucial Difference

 

First, let’s clear up a common misconception.

A single spout is the bottom part of your portafilter (group handle) that channels the brewed coffee into a single stream, perfect for one cup. However, the spout has nothing to do with the size of the coffee basket on top. You can have a single spout on a portafilter containing a single, double, or even a triple-sized basket!

Always ask: If you see a barista using a single-spout handle, don't assume they are using a single-shot basket. The basket size is what truly matters for the extraction quality.

 

The Flaw in the Design

 

The core reason commercial coffee environments avoid the single-shot basket comes down to its flawed geometry, which makes controlling the extraction incredibly difficult.

A standard group handle, like an E61, has a diameter of $58\text{ mm}$ at the top where the basket sits. When you look at the bottom of a single-shot basket, however, the area where the holes are located is significantly smaller—usually around $24\text{ to }25\text{ mm}$ in diameter.

This substantial difference in size creates an internal ridge between the $58\text{ mm}$ top and the $25\text{ mm}$ bottom. This ridge is the source of the problem.

 

Understanding Pressure Variance

 

Imagine a garden hose without any nozzle. The water flows out "big and fat" with low pressure. Now, attach a spray nozzle. The water can shoot a long distance because the same volume of water is being forced through a much smaller hole, creating higher pressure.

A similar, but less desirable, pressure variance is happening inside the single basket.

As hot water is forced through the puck of ground coffee:

1. The coffee expands, but it hits the internal ridge.

2. The ridge compresses the flow of water and coffee grounds into that smaller $25\text{ mm}$ area at the bottom.

3. This difference in diameter and the subsequent restriction of flow creates an unpredictable pressure variance inside the basket.

This internal pressure instability is not something you can control by adjusting your grind size or tamp. It’s a fundamental physical issue with the basket’s shape.

 

The Impact on Your Espresso Flavor

 

The result of this uncontrolled pressure variance?

• Drippy Extraction: The espresso may come out in an uneven, drippy manner.

• Long Pre-Infusion: It can artificially prolong the pre-infusion time.

• Changed Flavor: Most importantly, the inconsistency in water flow and pressure will fundamentally change and often compromise the flavor of your espresso, making it difficult to achieve a consistently sweet and balanced shot.

 

The Solution: Use Straight-Wall Baskets

 

To guarantee a clean, even, and predictable extraction, we only use straight-wall baskets.

A straight-wall basket maintains the same diameter all the way from top to bottom. This ensures a uniform flow and stable pressure through the entire coffee bed, allowing you to perfectly control the extraction solely through your grind size and tamping force.

Straight-wall baskets come in various depths to accommodate different doses:

• Double-Shot: $14\text{ g}$, $16\text{ g}$, or $18\text{ g}$

• Triple-Shot (The Artisti Choice): $21\text{ g}$ (we typically dose $22.5\text{ g}$ in these)

If you're buying a basket for your machine, make sure it is a straight-wall basket. Your espresso flavor will thank you!

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Do you have any questions about portafilters or dosing your espresso? Let us know in the comments below!