Espresso Yield Ratio
Calculator
Results
- Brew ratio (yield ÷ dose)
- 2
- Water retained by the spent puck (g)
- 36
Cooking results
| Brew ratio (yield ÷ dose) | 2 |
| Water retained by the spent puck (g) | 36 |
formula-map diagram
- Brew ratio (yield ÷ dose)
- 2
- Water retained by the spent puck (g)
- 36
Formula breakdown
Formula
brew ratio = liquid yield ÷ dry dose (spent puck retains about 2 g water per g of dose)= 2
Note
Simplified model: results are standard culinary ratios and stated per-kilogram rates. Real ovens, flours, ingredients and food-safety requirements vary, so use a thermometer and your own judgement.
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See all →Frequently asked questions
What does an espresso ratio like 1:2 mean?+
It's the ratio of dry coffee dose (ground coffee weight going into the portafilter) to the liquid espresso weight coming out, so a 1:2 ratio with an 18g dose yields 36g of espresso in the cup, a standard 'normale' shot.
Why measure espresso output by weight instead of volume?+
Crema and bubbles make volume measurements (like counting ounces in the cup) inconsistent, while weight measures the actual liquid extracted regardless of foam, giving a far more repeatable way to hit the same ratio shot after shot.
What's the difference between a ristretto, normale, and lungo ratio?+
Ristretto uses a shorter ratio (around 1:1 to 1:1.5), producing a more concentrated, syrupy shot; normale sits around 1:2; and lungo extends to roughly 1:2.5 to 1:3, pulling more liquid through the same dose for a longer, more diluted shot.
If my yield matches the ratio but the shot tastes wrong, what's off?+
Hitting the target yield only confirms the ratio, not extraction quality; a sour shot suggests under-extraction (often needing a finer grind or longer time), while a bitter shot suggests over-extraction (often needing a coarser grind), even at the correct dose-to-yield ratio.
Does espresso ratio need to change with different roast levels?+
Many baristas do adjust: darker roasts are often pulled with a slightly higher ratio (closer to lungo) since they extract bitterness faster, while lighter roasts often use a lower ratio or longer time to extract enough sweetness and body.