Espresso Shot Calculator

A brew ratio is the relationship between the dry coffee dose (in grams) and the liquid yield in the cup. A 1:2 ratio means 18g of coffee produces 36g of espresso. Ristretto sits around 1:1 to 1:1.5, normale at 1:2, and lungo at 1:3 or higher.

Use 7–10g of finely ground coffee, tamp evenly at ~30 lbs of pressure, and extract for 25–30 seconds targeting a 1:2 brew ratio. A single shot yields approximately 14–20g of liquid espresso.

Dose 14–20g of coffee into a double portafilter basket and extract for 25–35 seconds. A standard double shot at a 1:2 ratio yields 28–40g of espresso. Most espresso drinks are built on a double shot.

A ristretto uses the same dose as a single shot but stops extraction earlier, producing roughly half the liquid volume (1:1 ratio). This results in a sweeter, more concentrated shot with less bitterness compared to a standard single or double espresso.

A latte typically uses a 1:3 to 1:5 ratio of espresso to steamed milk. For a standard 12 oz latte built on a double shot, you'd use roughly 200–250g of steamed milk plus a thin layer of microfoam on top.

A cappuccino follows a 1:1:1 ratio of espresso, steamed milk, and milk foam — each component roughly equal in volume. For a 6 oz cappuccino on a double shot, expect about 60–80g of steamed milk and the same of foam.

A cortado pairs a double shot of espresso with an equal or near-equal volume of warm steamed milk — typically a 1:1 or 1:1.5 ratio. This results in a small, strong drink of about 4 oz with minimal foam.

The dry coffee dose is the foundation of the brew ratio. More coffee means more surface area for water to interact with. Changing the dose while keeping the same ratio scales the yield proportionally — this calculator adjusts all outputs automatically when you change your dose.