@holdmybeer A double shot espresso uses 15-20 grams of ground coffee beans to make 30ml of coffee.
500 ml of coffee is 16.67 times that
So that is around 330 grams of coffee
Not quite the 500 grams I said
Either way I would be dead from a heart attack before i finished it.
You re right. but some remark.
The italian barrista association tells a standard espresso is somewhat 7g per shot. 7g per Espresso, extraction of 25ml water (89-95 Celsiusgrades) in 25 sec - this means a ratio water:coffee 3.6 :1
That is little crema, and of course economic reason - each gram coffee not used allow more money to be kept in the purse. and perhaps motivate a customer to get a double shot immediately.
You could also use ESE pads. The ESE pad (Easy Serving Espresso) is according to Italian standard and contains 7g of ground coffee in a compostable filter paper.
The big roasters like in Germany - roast the coffee in hot air at 600C in 60- 90 seconds and the flavour is artificial.
Little roasting company use a drum roaster, gas powered and not exceed 200 C need up to half an hour.
This means easy 25 Euros per Kilo roasted organic and fair traded coffee with natural flavour.
The "stuff" need to be stored cool and out of sunlight.
Btw I told this morning my mom about the coffee machine built in a beetle.. - she is 89, but she mentioned my dad (before he became self employed and had his own garage) was the master and head of the repairteam in a large Volkswagen & Porsche garage called Kahrmann in Fulda. - That garage still exists but has now a different name.
My mother told me my dad and his team fitted a few coffee machines in vehicles.. later on - Mostly for taxi purpose and also in Mercedes Benz /8 W115 types.
If you go with some more coffee fans and that is likely the ration I use at home with our Ascaso Steel Duo PID
12.5grams coffee per single shot - 2: 1 instead or more. 25ml / 25 sec extraction time (I go for 14g coffee per single shot)
Thick crema.. and on a proper mixture of 80% arabica and 20% robusta ultra finde ground - powder like and tamped you get an espresso that has a crema initally half an inch thick in a warm espresso cup or glass ..it will get lower then but stay at least long enough to hold sugar for a while but seriously a good espresso does not need any. (and if milk gets textured by steam - you could do latte art.. I am not very good at it.. sometimes I manage to picture a heart or a rose in the cappuccino.
To do this properly a barrista must do plenty numbers of cappuccino a day. I am an amateur, but at least I know what a proper coffee has to taste.
At the end, if I go with Grenadier in the middle of nowhere and have a coffee - I go likely with a french press or ESE machine. There are a few decent ones on the market and run on 12V and proper tested for car use. None of this is like a proper espresso machine - but these thingies are small enough to fit in a vehicle. Still you need proper water with low content of dissolved limestone.
