Dial in the perfect espresso shot. Enter your dose and choose ristretto, normale or lungo to get precise yield, ratio and extraction time targets.
An espresso ratio describes the relationship between the weight of dry ground coffee (dose) and the weight of liquid espresso in the cup (yield). The three classic profiles are ristretto (1:1 to 1:1.5), normale (1:2), and lungo (1:2.5 to 1:3). These ratios were formalized by the Italian Espresso National Institute and are now used worldwide as a starting point for dialing in shots. The ratio you choose affects body, sweetness, acidity, and bitterness. A ristretto is thick, syrupy, and sweet. A normale is balanced. A lungo is lighter, with more volume and often more bitterness from extended extraction.
Dialing in means adjusting your grind size, dose, and yield until the shot tastes balanced. Start with an 18-gram dose and target a 36-gram yield (1:2 ratio) in 25 to 30 seconds. If the shot runs too fast (under 20 seconds), the grind is too coarse and the espresso will taste sour and watery. Grind finer. If the shot takes too long (over 35 seconds), the grind is too fine and the espresso will taste bitter and astringent. Grind coarser. Change only one variable at a time. Once extraction time is in range, taste the shot and adjust the ratio: pull shorter for more sweetness or longer for more clarity.
Your portafilter basket determines the dose range. A standard double basket holds 14 to 18 grams, while precision baskets (VST, IMS) are sized for specific doses like 18, 20, or 22 grams. Using more coffee than the basket is rated for causes channeling, where water finds weak spots in the puck and over-extracts those areas while under-extracting the rest. Under-dosing leaves too much headroom above the puck, also causing uneven extraction. Always match your dose to your basket size, then adjust yield and grind to hit your target ratio and time.
Source: https://sca.coffee/research/brewing-best-practices
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