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Espresso Brew Ratio Calculator

Calculate your ratio, extraction time, cost per shot, and get diagnostics when dialling in runs fast or slow.

Target Yield
36.0 g
Brew Ratio
1:2
Ideal Time
25-30s
Shot Type
Normale

The Specialty Coffee Association standard is 1:2 (18g in, 36g out) in 25-30 seconds for a balanced shot. Ristretto (1:1) is shorter and sweeter. Lungo (1:3) is longer and more acidic.

Cost per Single Shot
Cost per Double (36g yield)
Cost per Pound of Beans
Shots per Pound

A single shot is one dose. A double shot is your dose pulled to a 1:2 yield. Assumes minimal waste. Actual cost varies with water, electricity, and equipment depreciation.

How to dial in espresso

Espresso dialling in means adjusting your grinder, dose, and tamp to hit a target ratio and extraction time. The Specialty Coffee Association standard is a 1:2 ratio in 25-30 seconds: 18 grams of ground coffee yields 36 grams of liquid espresso in the cup. Start there, taste the shot, then move one dial at a time. Grind size is the first lever most baristas reach for because it changes extraction time fastest without changing the recipe.

If your shot runs fast (under 20 seconds): It tastes sour, thin, and grassy because the water raced through the coffee bed without extracting enough solids. Dial your grinder finer by one or two notches. If that does not work, increase your dose by 1 gram or tamp with more pressure. A finer grind adds resistance and slows the flow.

If your shot runs slow (over 35 seconds): It tastes bitter, astringent, and flat because water sat in the coffee bed too long, over-extracting harsh compounds. Dial your grinder coarser by one or two notches. If that does not work, reduce your dose by 1 gram or use less tamp pressure. A coarser grind has less resistance and speeds up flow.

Keep one variable constant as you dial in. Pick your dose (18g is standard for a double), set your target yield (36g for 1:2), then adjust only grind size until you hit your time window of 25-30 seconds. Once the time is right, taste the cup and tweak grind from there. Changing both dose and grind at once makes it impossible to know which one fixed (or broke) your shot.

Espresso styles and brew ratios

There is no single correct ratio. Different styles suit different beans and palates. A ristretto concentrates sweetness by cutting the extraction short. A lungo brightens acidity by pulling longer. Most specialty coffee shops dial in around 1:2 (normale) and shift the ratio by 0.2-0.3 points depending on roast level and grind.

StyleRatioDose InYield OutTimeProfile
Ristretto
Short and concentrated
1:1 to 1:1.518g18-27g18-22sSweet, syrupy, intense
Normale
Classic balanced espresso
1:2 to 1:2.518g36-45g25-30sSweet, balanced, clean
Lungo
Long and light
1:2.5 to 1:318g45-54g35-40sBright, more acidity, thin body
For lighter roasts
Acidic, delicate beans
1:2.5 to 1:318g45-54g28-35sDevelops sweetness, reduces sour
For darker roasts
Sweet, full-bodied beans
1:1.5 to 1:218g27-36g25-30sAvoids bitterness

What to change when your shot goes wrong

ProblemTastePrimary FixSecondary Fixes
Gushes out in 10-15 seconds
Severely under-extracted
Sour, thin, wateryGrind much finerIncrease dose, tamp harder, check for channeling (gaps in puck)
Flows in 20-24 seconds
Slightly under-extracted
Acidic, thin bodyGrind slightly finerAdd 0.5-1g to dose, lock portafilter firmly
Flows in 25-30 seconds
Ideal
Sweet, balanced, cleanTaste is good, no change neededTweak roast-specific: lighter roasts may go 28-32s, darker roasts 23-27s
Flows in 32-40 seconds
Slightly over-extracted
Bitter, flat, astringentGrind slightly coarserReduce dose by 0.5-1g, tamp lighter, distribute evenly
Chokes, barely drips
Severely over-extracted or compacted
Acrid, burnt, harshGrind much coarserReduce dose, use less tamp pressure, check water temperature
Channels (liquid gushes at one spot)
Uneven puck bed
Sour and bitter mixedLevel the coffee bed before tampingUse a distribution tool, tamp flat and level, check for oily beans clumping

Precision scale (0.1g) for dialling in →

Bottomless portafilter to spot channeling →

Common questions

What is a 1:2 espresso brew ratio?

A 1:2 ratio means one part coffee to two parts water by weight. For example, 18 grams of ground coffee yields 36 grams of espresso in 25 to 30 seconds. This is the Specialty Coffee Association standard for a balanced espresso shot.

Why does my espresso shot run too fast?

A fast shot (under 20 seconds) is usually under-extracted and tastes sour or thin. The most common fixes are to grind finer, increase your dose by 1-2 grams, or tamp with more pressure. A finer grind adds resistance and slows water flow through the coffee bed.

Why does my espresso shot run too slow?

A slow shot (over 35 seconds) is usually over-extracted and tastes bitter or astringent. Try grinding coarser, reducing your dose by 1-2 grams, or using less tamp pressure. A coarser grind has less resistance and speeds up water flow.

What is a ristretto espresso?

A ristretto is a short, concentrated espresso with a 1:1 to 1:1.5 ratio. It extracts faster (around 20 seconds), producing a sweeter, syrupy shot with intense flavor. For example, 18 grams in yields 18 to 27 grams out.

What is a lungo espresso?

A lungo is a long, lighter espresso with a 1:2.5 to 1:3 ratio or beyond. It extracts slower (around 35-40 seconds), producing a larger cup with more acidity and less body. For example, 18 grams in yields 45 to 54 grams out.

How much does each espresso shot cost?

The cost depends on your bean price per pound. A typical double shot uses 18-20 grams of coffee. At $15 per pound (454 grams), one shot costs about $0.59. At $12 per pound, it costs about $0.47. Enter your bean price and dose above to calculate your exact cost.

What dose should I use to dial in espresso?

Start with 18 to 22 grams for a double espresso. A higher dose (22g) produces slower extraction and more body, while a lower dose (18g) extracts faster. Adjust dose by 1 gram at a time, keeping your target ratio in mind, until the flavor balances.

Next, if you are buying
Used espresso machine prices →Used grinder prices →What a cup actually costs →