Espresso Brew Ratio Calculator
Calculate the perfect dose, yield, and brew ratio for your espresso. Enter any two values to get the third.
Ground coffee in the portafilter
Multiplier — 2.0 = 1:2 ratio
Target yield
36.0 g
Espresso to collect in your cup
Suggested extraction window
For a 18g dose, aim for 25–32 seconds extraction time.
Too fast? Grind finer. Too slow? Grind coarser.
Common ratios
Track your dose and yield over time
Grindset logs every shot and charts your dose/yield trends so you can see what's working.
Brew ratio cheat sheet
Ristretto
Syrupy, intense, short
1:1.5
18g → 27g
Normale
Standard espresso
1:2
18g → 36g
Specialty
Light roast friendly
1:2.5
18g → 45g
Lungo
Extended, lighter
1:3
18g → 54g
How to use this calculator
- 1Weigh your ground coffee dose on a 0.1g precision scale.
- 2Start with a 1:2 ratio as your baseline.
- 3Collect espresso in a pre-tared cup on the scale — stop at your target yield.
- 4If it tastes sour, adjust grind finer (not ratio). If bitter, grind coarser.
- 5Adjust ratio only after grind is dialed in.
FAQ
What ratio should I start with?
Start with 1:2 (e.g., 18g dose → 36g yield). This is the classic espresso standard and works for most medium roasts.
Should I measure yield by weight or volume?
Always by weight. Volume varies with crema, temperature, and cup shape. Weight is accurate, consistent, and reproducible.
My shot is sour — should I change my ratio?
Probably not — fix your grind first. Sourness usually means under-extraction (too coarse, too fast). Grind finer and see if it corrects before adjusting ratio.