Espresso Dose & Yield Ratios
The ratio of coffee input to liquid output controls strength and extraction. Master this fundamental concept.
⚡ Quick Answer
Standard espresso uses a 1:2 ratio (18g in, 36g out) creating a balanced, versatile shot. Ristretto uses 1:1 to 1:1.5 for more concentrated, intense coffee. Lungo uses 1:3 to 1:4 for larger, more diluted shots. Ratio affects both strength (TDS) and extraction yield (EY)—higher ratios extract more but dilute strength. Adjust based on roast level: lighter roasts often benefit from higher ratios (1:2.5) to extract fully; darker roasts work better with lower ratios (1:1.8) to avoid over-extraction bitterness. Your grinder and machine capabilities also influence optimal ratio—some setups can't achieve high extraction at standard ratios.
🎯 Key Takeaway: Start with 1:2 ratio (18g in, 36g out). Go lower (1:1.5) for intensity, higher (1:3) for more volume. Adjust for roast level and taste preference.
Standard Ratios
| Style | Ratio | Example (18g dose) | Characteristics |
|---|---|---|---|
| Ristretto | 1:1 to 1:1.5 | 18g → 18-27g | Intense, syrupy, concentrated |
| Normale | 1:2 to 1:2.5 | 18g → 36-45g | Balanced, standard espresso |
| Lungo | 1:3 to 1:4 | 18g → 54-72g | Larger, milder, more extracted |
| Allongé | 1:5 to 1:7 | 18g → 90-126g | Very diluted, filter-like |
Ratio by Roast Level
Light Roasts
Harder to extract. Need more water contact.
- • Recommended: 1:2.5 to 1:3
- • Longer shots (35-40s)
- • Higher extraction for sweetness
- • Example: 18g → 45-50g out
Dark Roasts
Easier to extract. Risk of over-extraction.
- • Recommended: 1:1.8 to 1:2.2
- • Shorter shots (25-30s)
- • Avoid bitter compounds
- • Example: 18g → 32-40g out
Measuring Yield
- • Use a scale: Weigh output in real-time (0.1g precision)
- • Weigh liquid: Place cup on scale, tare, weigh shot
- • Don't rely on volume: Crema volume varies, weight is consistent
- • Stop at target: Lift portafilter or stop pump at desired weight
- • Include crema: Weigh everything that comes out