My manager and I discovered that our little espresso pitcher dudes are 3 ounces, but I was of the undertsanding that a single shot was .75-1 ounce traditionally. Therefore a double should be 1.5-2 ounces, not three, correct? I pilfered the internet for some information and found both measurements to be appropriate from different sources. What to do?? For the record I adjusted the grind and pulled a beautiful 2 ounce shot with deep rust colored crema and heavy chocolate with some hazelnut aroma. It tasted sweet and dark chocolatey at first, but slightly bitter at the back of the tongue. I suppose it could have been the tamp, we broke our scale so I was only estimating thirty pounds of pressure.
I've pulled nice 3 ounce shots as well, very well rounded taste with a dark caramel colored crema that stood well. However the aroma wasn't quite as memorable as the 2 ouncer.
How many ounces are your double shots, to get to the point?