Espresso is not filter coffee. The number you care about is the liquid yield in the cup, not the water you started with. Enter any two of dose, yield, and ratio to get the third.
How to use
- Dose — ground coffee in grams (typically 7–21 g for a shot or double).
- Yield — liquid espresso weight in grams.
- Ratio — yield ÷ dose (for example 1:2 means 36 g out from 18 g in).
The values above are adjustable starting points. Beans, grind, and machine all shift the ideal ratio.
Espresso uses a dose-to-yield model. The yield is the liquid weight in the cup, not the water you put in. Ratios here are adjustable starting points, not a standard for every bean or machine.