Free Espresso Ratio calculator with clear step-by-step results.
Espresso is defined by three linked numbers: dose, beverage mass and time. Brew ratio sets the output from the dose, dividing by shot time gives flow rate, and combining extraction yield with beverage mass gives concentration - the figure that separates a ristretto from a lungo at the same yield.
Beverage mass
Output g = dose g x brew ratio
Concentration
TDS % = dose x extraction yield / beverage mass x 100
Around 1:2 - eighteen grams in, thirty-six out. Ristretto runs 1:1 to 1:1.5 and lungo 1:3 or beyond, all of which can hit the same 18-22% extraction yield.
Yes. A shot running much above 2 g/s is channelling or under-dosed; well below 1 g/s usually means the grind is too fine or the puck is over-compacted.