Espresso Ratio

Free Espresso Ratio calculator with clear step-by-step results.

About Espresso Ratio

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.

Formulas

Beverage mass

Output g = dose g x brew ratio

Concentration

TDS % = dose x extraction yield / beverage mass x 100

Worked example

With the default values below, Espresso Ratio returns Target beverage mass of 36.0. Change any input above and every figure here is recalculated in your browser.

Inputs used

Dry coffee doseaccepts 5–30 g: 18 g
Brew ratio (1 : x)accepts 1–5: 2
Target shot timeaccepts 5–90 s: 28 s
Extraction yieldaccepts 12–28 %: 20 %

Results

Target beverage mass: 36.0 g
Average flow rate: 1.286 g/s
Coffee solids dissolved: 3.60 g
Beverage concentration: 10.00% %

Step by step

1Values used
2Beverage mass
3Concentration
4Target beverage mass= 36.0 g
5Average flow rate= 1.286 g/s
6Coffee solids dissolved= 3.60 g
7Beverage concentration= 10.00 %

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax or compounding frequency into account.
Figures are rounded for display to 3 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

What ratio is a normale?

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.

Is flow rate a useful diagnostic?

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.