espresso · ratio · extraction
Espresso Ratios: Choosing the Right Yield by Roast Level
عبدالله الكاساني·
An espresso ratio is the weight of dry coffee (in) to the weight of liquid espresso produced (out). Example: 18 g coffee → 36 g espresso = 1:2 ratio.
Why Ratio Matters
It controls three things:
- Strength: Lower ratio = denser cup.
- Extraction rate: 1:2 typically yields 18-22% (SCA's golden zone).
- Flavor balance: Short ratio = sweet & dense. Long ratio = acidic & transparent.
Ratio by Roast Level
| Roast | Ratio | Sample Dose | Temp | Time |
|---|---|---|---|---|
| Light | 1:2.0 – 1:2.4 | 18g → 36-43g | 94-96 °C | 28-34s |
| Medium | 1:1.8 – 1:2.0 | 18g → 32-36g | 92-94 °C | 26-30s |
| Dark | 1:1.6 – 1:1.8 | 18g → 29-32g | 88-92 °C | 22-28s |
Why Light Roasts Need Longer Ratios
Their cell walls are tighter (Maillard hasn't fully developed). We need more time and water to extract sugars and acids. Opposite of dark roasts, whose cells are fragile and easy to extract.
Dialing-In Step by Step
- Start at 18:36 in 28s at 93 °C.
- Taste: Sour/weak → grind finer or push ratio to 1:2.2.
- Bitter/harsh: grind coarser or pull ratio to 1:1.8.
- Shot speed: <22s = finer grind. >32s = coarser grind.
Quick Glossary
- Ristretto: 1:1 to 1:1.5 (concentrated, sweet)
- Normale: 1:2 (balanced, standard)
- Lungo: 1:3 to 1:4 (extended, transparent)
Change one variable per pull. Then taste. Then log.