Espresso ratio chart
Every ratio from ristretto to lungo, printable.
Espresso Yield Calculator
Yield is the only espresso number you can measure on the scale — so it should be the one you dial in against.
Dose → target yield
g
: 1
Target yield
36 g
18.0 g dose × 2.0 = 36 g in the cup
Dose18.0 g
Yield36 g
Brew ratio1 : 2.0
Stop the shot on the scale, not by eye. Yield is the only variable you can measure exactly.
Yield vs extraction yield — the distinction that matters
Two different things get called "yield" and confusing them is the most common espresso mistake.
| Term | What it is | How you know |
|---|---|---|
| Beverage yield | Weight of espresso in the cup | Put the cup on a scale |
| Brew ratio | Dose ÷ beverage yield, written 1:2 | Division |
| Extraction yield (EY%) | Percent of coffee solids dissolved | Refractometer: TDS × yield ÷ dose |
A 1:2 shot can have a 16% extraction yield or a 24% extraction yield depending on the coffee and the grind. The ratio tells you where you are; extraction yield tells you how much you got out.
Dose and yield by style
| Style | Ratio | 18 g dose gives | Best for |
|---|---|---|---|
| Ristretto | 1:1.5 | 27 g | Dark roasts, milk drinks, syrupy body |
| Normale | 1:2 | 36 g | Medium roasts, the modern default |
| Lungo | 1:2.5 | 45 g | Light roasts that need more contact time |
| Turbo / filter-style | 1:3 | 54 g | Very light roasts, high-clarity setups |
Dialling in: change one number
Hold the dose fixed at 18 g for the whole session. Only move the yield.
- Pull to 1:2. 18 g in, 36 g out. Note the time and the taste.
- Sour and the shot ran fast? Grind finer, keep the yield at 36 g.
- Sour and the shot ran at normal time? Increase yield to 40–45 g. More water, more extraction.
- Bitter and the shot ran slow? Grind coarser, keep the yield.
- Bitter and the shot ran fast? This is channelling, not grind size. Fix distribution.
Dose is the last thing to change, because it alters puck depth and therefore the grind requirement. Changing dose and grind together means you learn nothing.
Extraction yield without a refractometer
You cannot measure EY% by taste, but you can bracket it. If a 1:2 shot at 27 seconds tastes balanced, EY is roughly 18–22%. If it tastes hollow and sour at 1:2, EY is probably under 18% — push yield up before grinding finer. If it tastes dry and ashy, EY is over 23% — pull it shorter.
Frequently asked
What is espresso yield?
Yield is the weight of liquid espresso in the cup, in grams. A 20 g dose pulled to 40 g of espresso has a 1:2 yield. It is not the same as extraction yield, which is the percentage of the coffee solids that dissolved.
What is a good yield for espresso?
1:2 is the modern default: 18 g in, 36 g out. Traditional Italian espresso runs tighter at 1:1.5 to 1:1.8. Light roasts often want 1:2.5 to 1:3 to extract fully without bitterness.
How do I measure extraction yield?
Extraction yield needs a refractometer: EY% = TDS% × beverage weight ÷ dose. Without a refractometer you can still dial in on taste and yield, which is what most people do.
Should I change dose or yield first?
Change yield first. Dose changes the puck depth and therefore the grind requirement, so it moves two variables at once. Hold the dose steady while you dial in.
Still not sure which number to change? Twenty-four coffee questions, answered in one line — covering espresso yield, plus every other fault that shows up in the cup.
Shot diagnosis quiz
Sour, bitter or both — find the one thing to change.
Basket size chart
Correct dose for every espresso basket size.
Ask the advisor about your numbers
Up to four questions per session. Answers are suggestions, not measurements.
Taste is the real measurement
If the yield is right but the cup is wrong, the diagnosis quiz narrows it to one variable.