November 16, 2016

By  Dorian Bodnariuc

Espresso cupNormale, in the context of espresso, is the standard way of extracting a shot. A single shot normale is obtained by extracting approximately 1 oz of coffee, using 7 grams of ground coffee. A single is often named solo, using the Italian word for it. A normale is the standard espresso concentration, whereas ristretto is a concentrated version, and lungo is the diluted version of it.

An espresso normale can be pulled into a doppio, (a double shot), or a triplo, (triple shot), by using different size filter baskets.

An espresso normale is served in a 2 oz demitasse. A doppio will either be served in a standard small coffee cup or else in a cup specifically designed for double shots of espresso, which are less common.

An espresso normale extraction time is between 20 and 30 seconds, if the espresso recipe is balanced and correct. The recipe consists of grind size, dose (amount of ground coffee in the portafilter), water volume and temperature.

Grind size for an espresso normale should be fine, but not as fine as Turkish coffee, which has the consistency of fine powder.

The espresso normale, whether in single or double shot form, is the basis for all standard espresso based drinks that are popular in coffee culture and served in coffee shops. Common examples of drinks which have the espresso normale as a base are the cappuccino, caffèlatte, caffè mocha and  espresso macchiato.

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About the author

My name is Dorian and I am a former barista. I consume coffee in any form, as a beverage, in savory recipes and desserts. My favorite caffeinated beverage is the espresso.

I love to share my coffee brewing knowledge and my geeky coffee research. This blog is one of the places I write about coffee. More about Dorian... If you want to learn more about this site and how I started it, check our About Me page, where I explain all about it.