Dial In Your Espresso
Enter your coffee dose and target ratio. The calculator does the rest.
Typical range: 16g - 22g
1 :
Common: 1:1.5 (ristretto), 1:2 (normale), 1:2.5 (lungo)
Your Espresso Recipe
36.0g
Target Liquid Yield
54ml
Water Volume
25-30s
Extraction Time
~15kg
Tamper Pressure
Extraction Balance Guide
Your ratio suggests a well-balanced extraction. Adjust based on taste.
Brewing Steps
- Grind 18.0g of coffee.
- Distribute grounds and tamp with ~15kg of pressure.
- Start timer when you begin pumping.
- Aim for 36.0g of espresso in the cup in about 25-30 seconds.
- Stop timer at target yield and taste!
Pro Tip: This is your starting point. Always adjust finer/coarser based on taste.
Espresso Brewing Guide
This calculator uses standard espresso brewing principles. The brew ratio (1:X) is the most important variable—it's the coffee dose (1) to liquid espresso yield (X).
Common Espresso Ratios
| Ratio | Yield (for 18g) | Profile | Best For |
|---|---|---|---|
| 1 : 1 - 1.5 | 18g - 27g | Intense, syrupy | Dark roasts, milk drinks |
| 1 : 1.8 - 2.2 | 32g - 40g | Balanced, sweet | Medium roasts (most common) |
| 1 : 2.5 - 3 | 45g - 54g | Bright, tea-like | Light roasts, filter-style |
Espresso FAQ
What if my shot is too sour (under-extracted)?
Make it finer! Grind finer to increase extraction, or increase your yield (use a higher ratio number like 1:2.5).
What if my shot is too bitter (over-extracted)?
Make it coarser! Grind coarser to slow extraction, or decrease your yield (use a lower ratio like 1:1.8).
My machine has a pressurized basket. Does this apply?
The principles are the same, but pressurized baskets are more forgiving. Start with a 1:2 ratio and adjust to taste.
Should I use grams or milliliters for yield?
Always use grams (weight) on a scale. Volume (ml) is inconsistent due to crema. This calculator assumes 1g ≈ 1ml for simplicity.