Espresso Shot Extraction Ratio Calculator
Calculate your espresso extraction ratio and analyze shot quality. Get the perfect shot every time.
Ground coffee in your portafilter
Liquid espresso collected
Time from first drop to last drop
What is the ideal espresso extraction ratio?
The classic Italian ratio is 1:2 - double the dose. For 18g dose, yieldAmount 36g. This produces balanced, traditional espresso. Modern specialty coffee often uses 1:2.5 to 1:3 for lighter, fruitier shots. Ristretto = 1:1 to 1:1.5 (18g → 18-27g), Normale = 1:2 (18g → 36g), Lungo = 1:2.5 to 1:3 (18g → 45-54g).
What if my extraction ratio is off?
Under-extracted (weak/ sour): Yield too low, increase yieldAmount by grinding finer or more water. Over-extracted (bitter/ dry): Yield too high, grind coarser or reduce yieldAmount. Always aim for 25-30 second extraction. If time is wrong, adjust grind first. If ratio is wrong, adjust yieldAmount. Make one change at a time and taste the difference.
How does extraction time affect espresso?
Ideal extraction time is 25-30 seconds for a double shot. Under 20 seconds = fast extraction, likely sour and weak - grind finer. Over 35 seconds = slow extraction, likely bitter - grind coarser. Brew time includes pre-infusion (5-8 seconds). Flow should be honey-to-cream colored, not pale or black.
What does TDS mean for espresso?
TDS (Total Dissolved Solids) measures extraction strength. Ideal espresso is 8-12% TDS. Below 8% = weak (under-extracted), above 12% = strong (over-extracted). You need a refractometer to measure TDS. The extraction yieldAmount (EY) is more practical: EY = Yield × TDS% / Dose. Target 18-22% EY for balanced espresso.