Espresso Brew Ratio Calculator

Your Espresso Recipe

Coffee Dose --

Target Yield --

Brew Ratio --

Target Time 25-30s

How to use this recipe:
1. Dose --g of coffee into your portafilter
2. Tamp evenly with 30lbs pressure
3. Pull shot and aim for --g output in 25-30 seconds
4. Adjust grind finer if too fast, coarser if too slow

Recommended Scale

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Espresso Grinder

Consistent grind size is the foundation of dialing in. Your grinder matters more than your machine.

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Understanding Brew Ratios

Brew ratio is the relationship between the amount of ground coffee (dose) and the liquid espresso extracted (yield). It's expressed as 1:X, where 1 represents your dose and X is your yield.

Common Ratios:

1:1.5 (Ristretto): Short, concentrated shot. Intense flavor, thicker body. 18g in → 27g out.
1:2 (Traditional): Classic espresso ratio. Balanced sweetness and body. 18g in → 36g out.
1:2.5 (Modern): Brighter, more clarity. Popular with lighter roasts. 18g in → 45g out.
1:3 (Lungo): Longer extraction, more volume. 18g in → 54g out.

Why Ratios Matter:

Ratio determines extraction level and flavor profile. Too short (under-extracted) tastes sour and weak. Too long (over-extracted) tastes bitter and harsh. The 1:2 ratio is a reliable starting point for most beans.

Dial-In Process:

Start with 1:2 in 25-30 seconds. If the shot tastes sour, grind finer or increase ratio. If bitter, grind coarser or decrease ratio. Small adjustments (0.5g or 2-3 second timing changes) make big differences.