Espresso Ratio Calculator

What is a brew ratio?

The brew ratio is the weight of dry coffee in your basket compared to the weight of liquid espresso that comes out. A 1:2 ratio means you pull twice as much liquid (in grams) as the coffee you put in. With an 18 g dose at 1:2, you stop the shot at 36 g.

Ratio is the single most useful number for repeating a shot. Once you know that this bag tastes best at 1:2.2 with a 27-second pour, you can reproduce that anywhere with a scale and a timer.

How to use the calculator

Set the dose with the + / − buttons or type a value (in grams).
Slide the ratio to choose between Ristretto, Normale, Lungo, or Long Black.
Read the result. The highlighted card shows your target yield and time.

Use it to plan a new bag, scale a recipe to a different basket, or find a sensible starting point when you change roasters. Looking for the full method? Read How to Dial In Espresso: A Practical 3-Shot Guide.

How to choose a ratio

For modern espresso roasts, start at 1:2. It works for nearly every dose and basket size. From there:

Sweeter, more concentrated. Shorter ratio (1:1.5 to 1:1.8). Try this for darker roasts.
Brighter, more delicate. Longer ratio (1:2.5 to 1:3). Try this for lighter, single-origin roasts.
Past 1:3. You are heading toward long-black territory. Useful for very light roasts that need more water to extract sweetness.

Worked example

You have an 18 g VST basket and a medium-roast Brazilian. You set the calculator to 18 g and 1:2.

Target yield: 36 g
Target time: 25 to 30 s

You pull the shot. It lands in 24 seconds and tastes slightly sour. The calculator suggests Normale, but the time is on the short end. The fix is to grind a touch finer, not to change the ratio. Pull again and check.

What this calculator does not do

Replace your tongue. The numbers are targets, not certainties. Real shots depend on grinder, basket geometry, water, and technique. Adjust by taste.
Tell you the right dose. A basket rated for 18 g may run best at 17.5 or 18.5 g. Find your dose first; then dial in ratio.
Fix a bad shot. If your shot lands at the target yield but tastes off, the shot troubleshooter tells you which lever to pull next.

Frequently asked questions

What is a brew ratio in espresso?

The brew ratio is the weight of dry coffee in the basket compared to the weight of liquid espresso that comes out. A 1:2 ratio with an 18 g dose means you stop the shot at 36 g of espresso. Ratio is the single most useful number for repeating a shot.

What ratio should I use as a beginner?

Start at 1:2 with a 25 to 30 second target time. This is the most forgiving baseline for modern espresso roasts and works for nearly every double basket. Once it tastes balanced, you can experiment with longer or shorter ratios.

When should I use a longer ratio (1:2.5 or 1:3)?

Use a longer ratio for lighter roasts that taste sour or thin at 1:2, or when you want a brighter, more tea-like cup. Longer ratios increase extraction and bring out more acidity and clarity, but can also amplify any harshness if the grind is too fine.

When should I use a shorter ratio (1:1.5 or ristretto)?

Use a shorter ratio for darker, sweeter roasts where you want concentration and body, or when a longer pour pushes a bean past its sweet spot into bitterness. A 1:1.5 dialed in well tastes like syrup; the same coffee at 1:2 may taste over-extracted.

Does the calculator account for crema?

Yes. Yield is measured in grams (mass), not millilitres or cup lines. Putting your cup on a scale and stopping the shot at the target weight is the only way to be reliably consistent. Crema settles after a few seconds anyway.

How accurate is the suggested time?

The time bands are rules of thumb that hold for most modern grinders and roasts. Treat them as targets, not laws. If your shot tastes balanced at 22 seconds, that is the right time for your setup, regardless of the band.