<p>The volume of espresso that your machine makes, is limited to the size of it's boiler and it's ability to replenish, heat the water, and deliver the force to brew the espresso. Working on commercial machines, I've seen boilers last 5+ minutes before losing temperature. With such a machine, your coffee would probably run out of desirable flavor before you'd make a full <em>pot</em> of espresso.</p>

CC BY-SA 3.0
2015-01-27T21:22:44.583Z
2015-01-27T21:22:44.583Z
John Snow
<p>The biggest machine I've worked with is a 4 group LaMarzocco Linea which could produce 8 shots at once (after you prep and pack all 4 portafilters). So 8 ounces with a lot of effort.</p>
<p>But it's also customary to drink espresso in smaller quantities than other kinds of coffee because it's so highly concentrated: you don't need as much to feel the effect.</p>

CC BY-SA 4.0
2022-11-17T02:04:11.717Z
2022-11-17T02:04:11.717Z
luser droog
<p>The key here is <em>extraction</em> from the espresso coffee. Only so much desirable flavor and body can be pulled from a puck of coffee. So, then you might say, why not make the puck bigger? Well then that would force the water through a thicker puck, causing the extraction to be slower and longer, giving bitter flavors. The amount of pressure needed to make a desirable "pot of espresso" with a larger "puck" (or probably more accurately, a "slab" in this case) would be a wild safety hazard, since the pressure would be too immense for any cost-effective equipment to handle. </p>

<p>So, is it a technical limitation? Yes and no. I think it has more to do with being a tried process that gives repeatable, scientific results. </p>

CC BY-SA 3.0
2015-01-27T22:48:13.380Z
In theory would a puck that was roughly the same depth with a larger circumference work?
apaul
CC BY-SA 3.0
2015-01-27T21:29:26.020Z
2015-01-27T21:29:26.020Z
Kyle Macey
<p>In my, somewhat limited, experience with espresso machines they generally only produce a few shots of espresso per load. </p>

<p>Is this a technical limitation of espresso making or is it just that the manufactures expect normal, healthy, people to only drink a shot or two at a time?</p>

<p>To put it another way:</p>

<p>Are there machines out there that are capable of producing a pot of espresso or does the process require small batches?</p>

<espresso-machine><brewing-process>
Upward size limit for espresso makers
apaul
# Upward size limit for espresso makers

(Asked by: username_0 on 2015-01-27)

In my, somewhat limited, experience with espresso machines they generally only produce a few shots of espresso per load.

Is this a technical limitation of espresso making or is it just that the manufactures expect normal, healthy, people to only drink a shot or two at a time?

To put it another way:

Are there machines out there that are capable of producing a pot of espresso or does the process require small batches?

**Tags:** espresso-machine, brewing-process


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## 3 answers

### Answer by username_3 on 2015-01-27. Score: 5

The key here is *extraction* from the espresso coffee. Only so much desirable flavor and body can be pulled from a puck of coffee. So, then you might say, why not make the puck bigger? Well then that would force the water through a thicker puck, causing the extraction to be slower and longer, giving bitter flavors. The amount of pressure needed to make a desirable "pot of espresso" with a larger "puck" (or probably more accurately, a "slab" in this case) would be a wild safety hazard, since the pressure would be too immense for any cost-effective equipment to handle.

So, is it a technical limitation? Yes and no. I think it has more to do with being a tried process that gives repeatable, scientific results.

> **Comments:**
> **username_0**: In theory would a puck that was roughly the same depth with a larger circumference work?  

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### Answer by username_1 on 2015-01-27. Score: 4

The volume of espresso that your machine makes, is limited to the size of it's boiler and it's ability to replenish, heat the water, and deliver the force to brew the espresso. Working on commercial machines, I've seen boilers last 5+ minutes before losing temperature. With such a machine, your coffee would probably run out of desirable flavor before you'd make a full *pot* of espresso.


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### Answer by username_2 on 2022-11-17. Score: 0

The biggest machine I've worked with is a 4 group LaMarzocco Linea which could produce 8 shots at once (after you prep and pack all 4 portafilters). So 8 ounces with a lot of effort.

But it's also customary to drink espresso in smaller quantities than other kinds of coffee because it's so highly concentrated: you don't need as much to feel the effect.


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