Espresso coffee ratio
Espresso ratios are written as dose in to liquid out. 1:2 means 18 g of coffee gives 36 g in the cup. Shorter (1:1.5, ristretto) is thicker and sweeter, longer (1:3, lungo) is lighter and more bitter. The yield here is the weight in the cup, which is less than the water the machine used.
Change any field and the others update. Typical range for espresso: 1:1.5 to 1:3.
Coffee
18 g
Out
36 g
Tbsp (approx.)
3.6
The numbers
- Starting ratio
- 1:2
- Usual range
- 1:1.5 to 1:3
- Grind
- Fine, adjusted until the shot takes 25–30 seconds
- Water temperature
- 90–96 °C (195–205 °F), set by the machine
- Brew time
- 25–30 seconds
- Example
- An 18 g dose at 1:2 gives a 36 g shot.
Steps
- Weigh the dose into the portafilter and distribute and tamp it level.
- Put the cup on a scale under the spout and tare it.
- Start the shot and stop it when the scale shows your target yield.
- If it ran faster than 25 seconds, grind finer. Slower than 30, grind coarser.
Tips
- Keep the dose the same and change only the grind, so you know what changed.
- Weigh the output. Volume in the cup includes crema and varies a lot.
Cup not right? Bitter or sour coffee: what to change.