Dual Spout Espresso Measuring Cup 100 ml - Borosilicate Glass

An espresso measuring cup is a graduated glass you pull your shot into so you can see exactly how much liquid came out. Yield is half the espresso equation: without measuring it you cannot tell whether a shot tasted sour because of the grind or because you simply stopped it too early. This one holds 100 ml in high borosilicate glass, with ml and oz markings and dual spouts.

Why it matters

• Dual spouts: Split a double shot into two cups at once, or pour cleanly from either side without dribbling down the outside of the glass.
• Clear ml and oz markings: Read your yield as the shot pulls, in whichever unit your recipe uses.
• Heat resistant borosilicate: Engineered for thermal shock, so espresso straight from the group head will not crack it the way it can crack ordinary glass.
• Dial in faster: Track dose in and yield out, change one variable at a time, and reach a repeatable recipe instead of guessing.
• See the shot: Clear glass shows crema depth and colour, and the moment the stream goes pale and thin, which is when to stop.
• 100 ml capacity: Room for a double shot or a long lungo.

Specifications

How to use it

1. Set the cup under the portafilter spout before you lock in.
2. Start your shot and your timer together.
3. Watch the volume climb against the markings as the shot pulls.
4. Stop at your target yield, usually around double your dry dose by weight.
5. Note the dose, yield and time so you can repeat or adjust it tomorrow.

Frequently asked questions

How many ml is a single shot of espresso?

A single is around 25 to 30 ml and a double around 50 to 60 ml. Most baristas now measure yield by weight rather than volume, because crema makes volume readings inconsistent, but a graduated cup is a good visual guide while the shot is running. At 100 ml this cup has room for a double or a long lungo without overflowing.

What are the two spouts for?

They let you split a double shot into two separate cups, which is how a double basket is traditionally served as two singles. If you are pulling into one cup, the second spout simply gives you a clean pour from either side.

Why measure espresso yield?

Because the ratio of dry coffee in to liquid espresso out controls strength and extraction. A typical recipe is 1:2, so 18 g of coffee producing about 36 g of espresso in 25 to 30 seconds. Without measuring the output you are only controlling half the recipe.

Can I pour hot espresso into a glass cup?

Into borosilicate glass, yes. It is made to handle thermal shock. Avoid ordinary soda-lime glass, which can crack when hot liquid meets a cold surface.

What is the difference between a measuring cup and a shot glass?

A measuring cup has volume graduations printed on it and is made from heat-resistant glass. A plain shot glass has neither, so you can drink from it but you cannot dial in a shot with it.

Can I drink espresso straight from the measuring cup?

You can, but thin-walled glass loses heat quickly and espresso is best drunk hot. Measure in this, then pour into a preheated demitasse.

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