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Portafilters for a single shot is pretty standard equipment, but it's also a bit controversial among the snobs. A lot of baristas will stick to making double shots and just throw the second one away if nobody orders an espresso while it's still fresh. In a moderately busy bar excess espresso shots are not really a problem.
I used to hang out at a coffeehouse (in high school, I'd go with friends or alone - just to sit and read/write/draw) and the proprietors would always make a fresh pair of espressos for the one shot that would go into the latte or americano, then offer me the leftover shot of espresso (when it wasn't very busy and it would have gone to waste). But yep, two shots were made, every time.
It sometimes pays to be a regular someplace 😸
Well good to know; in all honesty it feels a little weird to see espresso as a snob thing when here in italy you see it everywhere, i literally just came from bringing a couple of cups of it to a couple of my frends working in the constrution site next to my house; it's kinda nice to see this differences
The difference between Italy and the rest of the world in terms of espresso culture is night and day. If you want a decent espresso in most of Europe you have to go to some hipster obsessing over every tiny detail - if you go to a random bar they will give you an espresso shot the size of a glass of milk. I always go for a lungo in Italy, but most espressos I get in other countries still feel a bit ridiculous to me.
On the positive side, the obsessive hipsters might actually be on to something - there's a lot of potential for flavour in the espresso that is generally not explored in Italy. Italian beans tend to be very dark roasted, meaning that the brewing of the coffee is very forgiving but there is less potential for more exciting flavours. Then again, people who want a fruity cup of coffee are arguably better off sticking to other extraction methods.
And there's certainly quality differences in Italy as well! Though I feel like it often boils down to the basics such as keeping the machine clean and preventing soap taste.
Sometimes I wonder if customer demand creates the over-extracted espresso you often see.
But when you go somewhere with barristas that give a damn, they'll extract correctly, because they're confident enough to discuss it.
I've still had no luck persuading my mum that filling half a cup with overrun is not how it's supposed to taste.
But when I do a 36g shot, "it doesn't taste right".
I’m not a coffee drinker but my partner is. She says she had two decent cups of coffee in Italy (two weeks in Rome, Bolzano, and Venice) but every day in Australia she has better. Australians are complete coffee snobs.
It's a completely different product. Italian coffee does not have much going on in terms of flavour beyond bitter, and the only way of liking coffee there is to learn how to appreciate that. It's not easy for anyone who has learned to appreciate lighter roasts of coffee.
Eventually I learned to genuinely like it, but I also did live there for four years. And I would still use my Chemex rather than my Mocca at home 95% of the time.
Italy and the rest of the world have different ideas of what constitutes espresso, culturally.
Italian espresso is fast, casual, cheap, typically darkly roasted, and a very social experience.
Espresso in the US, Australia, and other countries tends to be more prepared, precise, lightly roasted, and appreciated.
Neither is better than the other, just different cultures!
That's the thing, to me the way the rest of the world sees italian stuff is just a big question mark; i'm genuinely curious about how it looks through different glasses
That's interesting to know, thanks! Most coffee shops where I live would probably never get busy enough to use a spare shot. Perhaps they change out to a single shot portafilter, but I've never noticed.