# Espresso dose, yield and ratio explained

Source: https://beanandcrema.co.uk/blog/espresso-dose-and-ratio
Published: 2026-10-12
Publisher: Bean and Crema

**In short:** A double espresso typically uses about 16 to 20 g of ground coffee, and a single about 7 to 10 g, depending on the basket. A common starting ratio is 1:2, so 18 g of coffee gives around 36 g of espresso in the cup, in roughly 25 to 30 seconds. Use these as a starting point, then adjust by taste.

Three numbers describe an espresso recipe: the dose of dry coffee, the yield of liquid espresso and the time it takes. The relationship between dose and yield is called the brew ratio. Weighing both with a small set of scales is the easiest way to make consistent shots and to understand why one shot tastes sour and the next bitter. This guide explains each term, gives common starting points and shows how to fine tune by taste.

## Dose: how much coffee to use

The dose is the weight of ground coffee in the basket. Baskets are designed for a range of doses, and the right amount leaves a small gap between the tamped coffee and the shower screen. Many baskets have their intended dose stamped on them or listed in the manual.

Overfilling presses the puck into the screen and can cause uneven flow. Underfilling leaves too much space and lets water channel through. Weigh your dose with scales that read to 0.1 g for the best consistency.

| Basket | Typical dose |
| --- | --- |
| Single, 54 mm or 58 mm | About 7 to 10 g |
| Double, 54 mm (e.g. Sage) | About 16 to 19 g |
| Double, 58 mm (e.g. Gaggia Classic) | About 16 to 20 g |
| Larger triple baskets | About 20 g and up |

Typical dose ranges by basket

## Yield and brew ratio

The yield is the weight of espresso in the cup. Weighing it is more reliable than measuring by volume, because crema makes volume misleading. The ratio compares dose to yield. A 1:2 ratio means twice the weight of liquid as coffee, for example 18 g in and 36 g out.

Different ratios give different styles of shot. Shorter ratios taste thicker and more intense. Longer ratios taste lighter and can be clearer, but go too long and bitterness appears.

| Style | Ratio | Example (18 g dose) | Character |
| --- | --- | --- | --- |
| Ristretto | About 1:1 to 1:1.5 | 18 to 27 g out | Thick, intense, sweet |
| Normale | About 1:2 | About 36 g out | Balanced, the usual start |
| Lungo | About 1:3 | About 54 g out | Lighter, more bitter edges |

Common espresso styles

## Shot time

Time tells you how fast the water is flowing. For a 1:2 double, about 25 to 30 seconds from pressing the button is a widely used starting target. Some people count from the first drip instead, so be consistent.

Time is a guide, not a rule. If a shot tastes good at 23 seconds, it is a good shot. Use time mainly to spot big problems: a 12 second gusher means grind finer, and a 45 second drip means grind coarser.

## Dial in by taste

Change one thing at a time, and grind size is usually the first lever. Keep the dose fixed, set your ratio, then adjust the grind until the time and taste are right.

1. Weigh 18 g, or the dose your basket suits, into the basket.
2. Tamp level and brew, stopping at 36 g of espresso.
3. Note the time and taste it.
4. Sour, thin or salty: grind finer, or run a slightly longer ratio.
5. Bitter, dry or harsh: grind coarser, or run a slightly shorter ratio.
6. Once close, try small dose changes of 0.5 g to fine tune body.

## How beans and roast change the recipe

Roast level shifts the numbers. Lighter roasts are denser and harder to extract, so many people grind finer and run a longer ratio, such as 1:2.5, to bring out sweetness. Darker roasts extract easily and can turn bitter fast, so a shorter ratio and a slightly coarser grind often suit them better.

Freshness matters too. Beans a few days to a few weeks after roasting give more crema and more resistance in the basket. Very fresh beans can be gassy and pull unevenly, while old beans run fast however fine you grind. When you open a new bag, expect to adjust the grind a step or two and keep the dose the same until the shot is back on track. Milk drinks can hide small faults, so taste a straight shot when dialling in.

## Tools that help

Scales that fit under the portafilter and read to 0.1 g make this far easier. A good grinder is essential, because you need small, precise grind changes. See our [best coffee grinders for espresso](https://beanandcrema.co.uk/best/best-coffee-grinder-for-espresso) and the [best espresso machines with a grinder](https://beanandcrema.co.uk/best/best-espresso-machine-with-grinder). Our [coffee grind size chart](https://beanandcrema.co.uk/blog/coffee-grind-size-chart) explains grind texture, and [portafilter sizes by machine](https://beanandcrema.co.uk/blog/portafilter-sizes-by-machine) helps you choose the right basket.

To see what your recipe costs, the [cost per cup calculator](https://beanandcrema.co.uk/tools/cost-per-cup-calculator) works from your dose in grams. For Sage owners, [Sage Barista Express grind settings](https://beanandcrema.co.uk/blog/sage-barista-express-grind-settings) gives a starting point for that machine.

## Frequently asked questions

**How much coffee for a double shot?** Usually about 16 to 20 g of ground coffee, depending on your basket. 18 g is a common starting point.

**What is the best espresso ratio?** There is no single best ratio. 1:2 is the usual starting point, with shorter ratios for richer shots and longer ones for lighter shots.

**Should I weigh espresso or measure by volume?** Weigh it. Crema makes volume unreliable, while weight stays accurate.

**Why does my espresso taste sour?** It is usually under-extracted. Grind finer or extend the ratio slightly, and check your beans are fresh.

## Buying guides on this topic

- https://beanandcrema.co.uk/best/best-coffee-grinder-for-espresso
- https://beanandcrema.co.uk/best/best-espresso-machine-with-grinder
- https://beanandcrema.co.uk/best/best-espresso-machine-for-beginners