Calculate shot ratio, extraction yield, and brew water volume. Dial in your espresso with precision data.
Industry-standard shot ratio ranges by style. Use these as baselines, then adjust to taste.
| Style | Ratio | Yield (18 g dose) | Shot Time | Notes |
|---|---|---|---|---|
| Ristretto | 1 : 1 – 1 : 1.5 | 18–27 g | 20–28 s | Concentrated, syrupy texture |
| Standard Espresso | 1 : 2 – 1 : 2.5 | 36–45 g | 25–32 s | Balanced, most common baseline |
| Lungo | 1 : 3 – 1 : 4 | 54–72 g | 30–40 s | Longer, lighter body |
| Specialty / Modern | 1 : 2.5 – 1 : 3 | 45–54 g | 26–35 s | Used for light roast clarity |
Sour, sharp, or watery flavors. Extraction yield below 18%. Fix by grinding finer, increasing dose, or raising water temperature by 1–2 °C.
Balanced sweetness with clarity and length. Extraction yield 18–22%. Shot time in the 25–32 second range for most medium roasts.
Bitter, dry, or astringent finish. Extraction yield above 24%. Fix by grinding coarser, reducing yield weight, or lowering brew temperature.