What does this tool do?
Espresso is usually described by the weight of dry coffee going in and the weight of liquid espresso coming out. The brew ratio links the two and helps you repeat a shot; the shot time and flow rate show whether the grind is in the right range.
The Formula
Brew ratio = yield (g) ÷ dose (g); flow rate = yield ÷ shot timeFrequently Asked Questions
What is a normal espresso ratio?
A modern starting point is 1:2, for example 18 g in and 36 g out, in roughly 25–30 seconds. Traditional Italian espresso can be closer to 1:1.5, while a lungo may be 1:3.
What if my shot runs too fast?
A fast shot usually means the grind is too coarse or the dose is too low. Grind finer in small steps and keep the dose fixed while you dial in; change one variable at a time.