Espresso Ratio Calculator
Enter how much ground coffee goes in the basket (the dose) and pick a style. The calculator gives the weight of espresso to stop at (the yield). Already pulled a shot? Switch to 'Check a shot', enter the dose, the yield and the time, and get the ratio plus which way to move the grinder. Ratios are by weight; ranges follow published guides from Lavazza and La Marzocco Home and are starting points, not rules. Everything runs in your browser; nothing is uploaded or stored.
Weigh the dry grounds before brewing and the espresso in the cup as it runs. Not sure of your dose? Many baskets are stamped with their size, and the machine manual gives the intended dose.
Calculating...
How it works
A brew ratio compares the weight of ground coffee you put in with the weight of espresso you get out. Yield = dose × ratio and dose = yield ÷ ratio. A 1:2 ratio from 18 g of coffee is 36 g of espresso.
| Style | Ratio | From an 18 g dose | Typical time |
|---|---|---|---|
| Ristretto | 1:1 to 1:1.5 | 18 to 27 g | about 15 to 25 s |
| Normale | 1:2 (to 1:3) | about 36 g | about 25 to 30 s |
| Lungo | 1:3 to 1:4 | 54 to 72 g | about 35 to 50 s |
Ratios and times as published by Lavazza; La Marzocco Home gives 1:1 to 1:2 for ristretto, 1:2 to 1:3 for normale and 25 to 35 seconds as the typical window. Read 2026-11-10.
Dialing in
Keep the dose fixed and change one thing at a time. If the shot reaches its target weight too fast, grind finer; if it runs long and tastes harsh, grind coarser. Taste decides the rest: sour and thin usually means under-extracted (try a finer grind or a longer ratio), bitter and dry usually means over-extracted (coarser or shorter). Our guide to sour espresso walks through the other causes.
What it does not cover
- Water temperature, pre-infusion and pressure profiles, which change taste at the same ratio.
- Pressurized (dual-wall) baskets, where grind changes have less effect on time. Set your yield by the ratio and expect time to matter less.
- Milk drinks: the ratio sets the espresso, not how much milk to add.
Results are arithmetic from what you enter, not a recipe for a specific coffee. No products are recommended inside this tool; see the disclosure page for the site's relationships.
Data last verified 2026-11-10. Prices, hours and rules change; results are starting points from what you enter; your machine manual and your taste govern.
Sources
Related guides
Frequently asked questions
What is the standard espresso ratio?
About 1:2: one part ground coffee to two parts liquid espresso by weight, for example 18 g of coffee in and 36 g of espresso out. Lavazza describes the standard shot this way, typically over 25 to 30 seconds; La Marzocco Home puts a normale at 1:2 to 1:3.
What ratio is a ristretto or a lungo?
A ristretto is a shorter, more concentrated shot, about 1:1 to 1:1.5. A lungo is longer, about 1:3 to 1:4. The ranges come from Lavazza and La Marzocco Home; they are conventions, not a standard, so cafés vary.
How long should an espresso shot take?
La Marzocco Home says espresso typically does best when it reaches its target ratio in 25 to 35 seconds. If you hit your yield in under about 20 seconds, grind finer; if it runs far past 35 seconds and tastes bitter, grind coarser.
Should I weigh espresso or measure it in ounces?
Weigh it. Fresh espresso carries crema, so its volume changes from shot to shot while its weight does not. A small scale that reads to 0.1 g under the cup is the simplest upgrade for repeatable shots.
Does this work with a pressurized basket?
Partly. Pressurized (dual-wall) baskets, common on budget machines, create resistance themselves, so grind changes affect shot time much less. Use the ratio to set your yield and expect time advice to matter less.