How to Make Espresso at Home (Beginner Guide)
How to make espresso at home: the gear you need, the 18 g in, 36 g out recipe, step-by-step shot technique, milk steaming basics and a drinks cheat sheet.
Updated September 26, 2026
Espresso Ratio Calculator & Shot Troubleshooter
Enter your dose to get the target yield for a ristretto, normale or lungo. Then log your shot time to get an instant “grind finer / grind coarser” recommendation.
Espresso ratio calculator
The modern standard (1:2)
Typical double basket: 16–20 g
Target yield
36 g
liquid espresso in the cup
Brew ratio
1:2
dose : yield by weight
Target time
25–30 s
from pump start, a starting point
Pulled a shot? Check it
Time is a guide, not a rule — taste decides. Sour means under-extracted (grind finer); bitter and drying means over-extracted (grind coarser).
The three numbers that define a shot
Every espresso recipe comes down to dose (grams of ground coffee in the basket),yield (grams of liquid espresso in the cup) and time (seconds from starting the pump to stopping it). The ratio of dose to yield controls strength; grind size controls how fast the water flows and therefore the time.
How to dial in with this calculator
- Pick a dose that suits your basket (usually 16–20 g for a double) and keep it fixed.
- Start with a 1:2 ratio and stop the shot when the scale hits your target yield.
- Note the time. Too fast? Grind finer. Too slow? Grind coarser. Change one thing at a time.
- Once the time is in range, adjust by taste: longer ratio if it’s too intense or sour, shorter if it’s thin.
Espresso ratio chart
| Style | Ratio | 18 g dose → yield | Character |
|---|---|---|---|
| Ristretto | 1:1 – 1:1.5 | 18 – 27 g | Syrupy, intense, can be sharp |
| Normale | 1:2 | 36 g | Balanced, the modern standard |
| Lungo | 1:2.5 – 1:3 | 45 – 54 g | Lighter body, more clarity |
Light roasts often taste better at longer ratios (1:2.5 or more), while dark roasts shine at 1:1.5–1:2. New to espresso? Read our guide to making espresso at home.
Frequently asked questions
What is the standard espresso ratio?
The most common modern starting point is 1:2 — for example 18 g of ground coffee producing 36 g of liquid espresso in about 25–30 seconds.
What is the difference between ristretto, normale and lungo?
They are different brew ratios. A ristretto is shorter (around 1:1 to 1:1.5) and more intense, a normale is around 1:2, and a lungo is longer (around 1:2.5 to 1:3 or more) with a lighter body.
Why is my espresso sour?
Sourness usually means under-extraction: the water passed through too quickly or not enough was extracted. Try grinding finer, increasing yield slightly, or raising brew temperature.
Why is my espresso bitter?
Bitterness and a drying finish usually mean over-extraction. Try grinding coarser or stopping the shot at a lower yield. Very dark roasts are naturally more bitter.
Should I measure espresso by volume or weight?
Weight. Crema makes volume unreliable, so baristas measure the dose and the yield in grams using a scale under the cup.
Related guides
The Best Espresso Machines for Beginners
The best espresso machine for beginners, from compact all-rounders to all-in-ones, plus how to split your budget between machine and grinder.
Updated September 26, 2026
Coffee Grind Size Chart: From Turkish to Cold Brew
A complete coffee grind size chart with textures, approximate micron sizes and the right grind for espresso, pour-over, French press, AeroPress and cold brew.
Updated September 26, 2026
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