Mastering Espresso Ratios

The coffee-to-water ratio is critical in espresso extraction. It directly influences strength, flavor balance, and mouthfeel. A slight deviation can turn a perfect shot sour or bitter.

Step-by-Step Guide

Weigh your coffee dose precisely (e.g., 18g).
Grind coffee to a fine consistency resembling table salt.
Tamp evenly with 20-30 lbs of pressure.
Start extraction and stop at your target yield (e.g., 36g for 1:2 ratio).
Adjust grind size if extraction time falls outside 25-30 seconds.

Common Ratios Reference

Ratio	Dose (g)	Yield (g)	Profile
1:1.5	18	27	Intense, syrupy
1:2	18	36	Balanced, sweet
1:2.5	18	45	Lighter, nuanced

⚠️ Measuring Tips

Use a scale with 0.1g precision. Measure yield directly into the cup on the scale. Avoid volumetrics as crema varies.

Frequently Asked Questions

Why is ratio more important than volume?

Espresso crema varies in density. Weight-based ratios ensure consistency regardless of crema volume, leading to reproducible results.

Can I use this for pour-over?

No. Espresso ratios are concentrated (1:1.5 to 1:3). Pour-over uses broader ratios (e.g., 1:15) due to different extraction methods.

What if my shot tastes bitter?

Bitterness often indicates over-extraction. Try a shorter yield (e.g., change from 1:2.5 to 1:2) or coarsen your grind slightly.

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Espresso Shot Calculator (Coffee-to-water ratio)

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