calculators.coffee by Timberline Coffee School

Espresso Ratio Calculator: Dose, Yield and Shot Timer

Dose, yield, and brew ratio for espresso. 1:2 starting point. Optional TDS mode for extraction yield.

Brew Schedule

  1. Pre-Infusion

    If your machine supports pre-infusion, it runs now at low pressure; the puck saturates before full pressure engages. Machines without pre-infusion skip directly to full pressure.

  2. Ramp Up

    Pressure climbs toward full extraction pressure (typically 9 bar); first drops of espresso should appear around this point.

  3. Extraction

    Espresso is flowing; the stream should be viscous and honey-thick. A very fast, watery stream means grind finer. A very slow, dark stream means grind coarser.

  4. Yield Check

    Check cup weight against your target yield. Stop extraction when you hit your target. Most recipes aim for 1:2 to 1:2.5 (dose:yield) in 25-35 seconds total.

Last updated

How to Use This Calculator

  1. Enter Dose and Yield

    Type your coffee dose and liquid yield in grams. The brew ratio field derives automatically. Change any two fields and the third updates to match.

  2. Adjust the Ratio

    The ratio field is live: change it and either dose or yield updates depending on which you last edited. 1:2 is the standard starting point for a double espresso. Move down for a ristretto, up for a lungo.

  3. Read the Strength Label

    The result card shows your brew ratio, dose, yield, and a strength band label. The label is descriptive -- ristretto, standard espresso, lungo -- based on your ratio.

  4. Enable Advanced Mode for TDS

    Toggle Advanced mode to enter a TDS reading from a refractometer. The calculator derives extraction yield using the VST formula and flags whether you are in the SCA 20 to 22% target range.

Espresso Brew Ratio: Dose In, Yield Out

This espresso ratio calculator works differently from a filter coffee ratio calculator: espresso ratio runs 1:1.5 to 1:3, while filter coffee runs 1:15 to 1:17. A 1:2 ratio means 18 g in and 36 g out -- the standard starting point for a double espresso.

Espresso is the one calculator where the formula is simple and the variables that matter most aren’t in it. Dose-in, yield-out, ratio -- the math is a single division. The hard part is that 18 g in and 36 g out (1:2) at 28 seconds on a well-calibrated machine with a good grind produces a completely different cup than the same numbers on a machine with 2 bars of pressure variance and a grind that is 20 microns off.

The SCA’s historical espresso standard -- 7 to 12 g dose, 14 to 44 mL yield, 20 to 30 seconds -- reflects 1990s Italian tradition and single-shot dosing. Modern specialty practice uses 14 to 22 g in a double basket, 28 to 45 g yield, 25 to 35 seconds. The 1:2 ratio is the starting point most competition baristas use for calibration.

Ristretto (1:1 to 1:1.5) concentrates the early extraction: more sweetness and body, less bitterness, less volume. Lungo (1:3 to 1:5) extends the shot: more bitterness, lower TDS, larger cup. Neither is wrong -- they are different products. The calculator’s strength label is descriptive, not prescriptive.

Extraction yield calculation requires a refractometer, and the VST formula is the industry standard. A good espresso lands at 20 to 22% extraction yield at 9 to 12% TDS. If you are seeing high TDS but low extraction, your dose is too light or the shot ran fast. High extraction and low TDS means the opposite. The number helps you distinguish “tastes sour” from “is under-extracted” -- which are not always the same thing.

Temperature, Pressure, and Timing

Temperature is 90 to 96 °C depending on roast level. Light roasts need heat; dark roasts are more forgiving. Pressure is 9 bar at the puck -- not the pump setting, which is typically 9 to 10 bar. Pre-infusion runs at lower pressure (2 to 4 bar) and sits outside the scope of this calculator.

ParameterRecommendationNotes
Brew ratio1:2 (default)Specialty range: 1:1.5 ristretto to 1:3 lungo. 1:2 suits most dial-ins.
Dose14 to 22 gModern double basket. Single basket: 7 to 12 g.
Yield28 to 45 gMeasured by scale, not volume. mL and g are approximately equal for espresso.
Water temperature90 to 96 °C (194 to 205 °F)Light roasts toward the high end; dark roasts at the low end.
Extraction time25 to 35 secondsStart timer at first drop. Adjust grind to hit time window.
Pressure9 bar at puckPre-infusion: 2 to 4 bar. Peak: 9 bar. Lever machines vary.
TDS (target)9 to 12%Measured by refractometer. Paired with extraction yield for diagnosis.
Extraction yield (target)20 to 22%SCA target range. Requires TDS reading via refractometer.

Frequently Asked Questions

What is the standard espresso brew ratio?

1:2 is the starting point most specialty baristas use -- 18 g of coffee in, 36 g of liquid out. The SCA's historical standard (7 to 12 g dose, 14 to 44 mL yield) reflects older single-shot dosing. Modern double baskets typically run 14 to 22 g in, 28 to 45 g out, 25 to 35 seconds. Start at 1:2 and adjust from there.

What is the difference between ristretto and lungo?

Ristretto (1:1 to 1:1.5) is a short shot: higher concentration, more sweetness and body, less bitterness. Lungo (1:3 to 1:5) extends the shot further, producing a larger cup with lower TDS and more bitterness. Neither is wrong -- they are different products. The calculator's strength label describes your ratio; it does not tell you what to change.

Do I need a refractometer to use this calculator?

No. The core calculator only needs dose and yield. The TDS field is optional; filling it in enables the extraction yield calculation, which requires a coffee-calibrated refractometer. If you don't have one, dose + yield + ratio is enough to dial in most shots.

What extraction yield should espresso hit?

The SCA target range for espresso is 20 to 22% extraction yield at 9 to 12% TDS. Under 16% and the shot likely tastes sour or thin. Above 24% and you are heading into bitter territory. The extraction yield number helps you distinguish 'this tastes sour' from 'this is under-extracted' -- which are not always the same.

Why does yield need to be higher than dose?

Because espresso is extraction -- you push water through the puck and collect the resulting liquid. The liquid output is always heavier than the coffee input. A 1:1 ratio (same dose and yield by weight) is the absolute floor, and practically that means a very short ristretto. Below 1:1 is not achievable. The calculator blocks values where yield is at or below dose.

Timberline Coffee School

Trent built this calculator. He also runs Timberline Coffee School, where baristas and roasters train through SCA-accredited programs covering espresso, brew method, and sensory skills.

Related Calculators