Espresso Ratio & Dial-In Calculator
Enter your dose, yield, and shot time. We'll calculate your brew ratio and flow rate, name the shot style, and tell you whether to grind finer or coarser.
Target yields at three common ratios, aiming for a 25-30 second shot.
What is a good espresso ratio?
A classic espresso is brewed at about 1:2 — 18 g of ground coffee to 36 g of liquid espresso in the cup, in roughly 25-30 seconds. Ristretto runs tighter (1:1 to 1:1.5), and lungo runs longer (1:3 or more). Light roasts are often pulled longer, around 1:2.5, to extract enough sweetness.
How long should an espresso shot take?
Most recipes target 25-30 seconds from pump start to the yield weight. Faster than about 22 seconds usually tastes sour and thin; slower than about 35 seconds usually tastes bitter and harsh. Use time as a diagnostic, not a rule — taste decides.
My espresso tastes sour. How do I fix it?
Sour means under-extracted. Grind finer, raise the dose slightly, or let the shot run longer to a higher yield. Change only one variable at a time — grind size first.
My espresso tastes bitter. How do I fix it?
Bitter or ashy means over-extracted. Grind coarser, stop the shot at a lower yield, or lower the brew temperature a couple of degrees. Again, change one thing at a time.
How many grams of coffee for a double shot?
Most double baskets are designed for 16-20 g; 18 g is the common starting point. Check the basket's rated range and stay within it — over-dosing causes channeling and blocked flow.
Does coffee choice change the ideal espresso recipe?
Yes. Darker roasts extract easily and taste best at shorter ratios (1:1.5-1:2), while light roasts usually need finer grinds, hotter water, and longer ratios (1:2-1:3). Browse our
best espresso beans ranking for a place to start.