Espresso Brew Ratio Calculator
Know your dose, get your target. Enter how much coffee you're putting in, pick the style of shot you want, and we'll give you the yield to aim for in grams plus a shot-time window — with every ratio side by side so you can see your options. Free, no sign-up, runs in your browser.
Your target shot
| Style | Ratio | Yield from your dose | Time |
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Brew ratio questions, answered
What is a brew ratio, exactly?
It's the weight of liquid espresso out divided by the weight of dry coffee in. A 1:2 ratio means twice as much espresso comes out as the coffee that went in — for example 18g of grounds yielding about 36g in the cup. Working by weight (not by "fill the cup") is what makes a shot repeatable.
Which ratio should I start with?
1:2 (normale) is the modern reference and the best place to begin dialling in. Once it tastes balanced, shorten towards 1:1.5 for more body and intensity, or lengthen towards 1:3 for a brighter, more tea-like cup. Lighter roasts often suit longer ratios; darker roasts shorter ones.
Does the time matter as much as the ratio?
They work together. The ratio sets how much liquid you're aiming for; the time tells you whether your grind is delivering it at the right pace. If you hit your target yield far too fast, grind finer; far too slow, grind coarser. The time windows here are typical starting points, not hard rules.
Should I weigh the shot or use the cup markings?
Weigh it. Crema volume and cup shape make visual judgement unreliable, and a few grams either way noticeably changes strength and taste. A small scale under the cup is the single cheapest upgrade to shot consistency.