Espresso Extraction Yield Calculator
Enter your dose, shot weight and time to get the brew ratio, whether it is a ristretto, normale or lungo, and the flow rate.
How it works
Brew ratio = yield ÷ dose · Flow rate = yield ÷ time
Espresso is defined by its brew ratio — the weight of liquid out divided by the dry dose in. A ratio near 1:2 (a "normale") is the modern default; below 1:1.5 you have a ristretto, and above 1:2.5 a lungo that extracts more and tastes lighter. Time matters too: a 25–30 second shot at this ratio usually flows around 1.2–1.5 g/s, and a much faster or slower shot signals the grind needs adjusting.
Worked example
An 18 g dose pulling 36 g of espresso is a 36 ÷ 18 = 1:2 normale. Over 28 seconds that is 36 ÷ 28 ≈ 1.29 g/s of flow.
Frequently asked questions
What is a normale espresso ratio?
A normale is roughly 1:2 — twice as much liquid out as coffee in, such as 18 g in and 36 g out. It is the balanced default most cafés build recipes around.
My shot runs too fast — what do I change?
A fast shot at the target ratio usually means the grind is too coarse. Grind finer to slow the flow toward 25–30 seconds. If it chokes and drips very slowly, grind coarser instead.
Does a higher ratio mean stronger coffee?
No — a higher ratio (like a lungo) adds more water, so the drink is more extracted but less concentrated. A ristretto has a lower ratio and tastes more intense and syrupy.
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This calculator is for educational purposes. Double-check important results before acting on them.