Final answer:
The standard double shot time for pulling a quality espresso shot is between 25 to 30 seconds. The decrease in level from the temperature drop of coffee in a 7.00-cm-diameter cup is mainly due to escaping air bubbles rather than thermal contraction.
Step-by-step explanation:
The question is regarding the standard double shot time for pulling a quality espresso shot. This timing is crucial, as it affects the flavor, strength, and quality of the espresso produced. A standard double shot of espresso is typically 60 milliliters (2 ounces), and the recommended time to achieve this is between 25 to 30 seconds when using a proper espresso machine. However, the question provided also incorporates a scenario involving the calculation of the decrease in level of coffee due to temperature change, which is more related to Physics concepts of thermal expansion and contraction.
If the coffee is in a 7.00-cm-diameter cup and decreases in temperature from 95.0°C to 45.0°C, most of the drop in level would actually be due to escaping bubbles of air, which are initially dissolved under high pressure, rather than thermal contraction of the liquid itself. This fact is key in understanding that while temperature affects the volume of coffee, it's the escaping bubbles that primarily cause the observable decrease in level.