Turn a brew ratio into a scale target.
A ratio links dry coffee dose to liquid espresso yield. Use the number to repeat the shot, then let taste decide the next adjustment.
Interactive starting point
Dose in. Espresso out.
Set the dry coffee dose and target brew ratio. The result is the espresso yield to stop at on the scale.
What the ratio means.
A 1:2 ratio turns 18 g of dry coffee into 36 g of espresso. It describes mass, not cup volume or shot time.
- Dose is dry coffee in
- Yield is liquid espresso out
- Time is recorded separately
How to adjust it.
Hold dose steady, reach the target yield and change grind size to control flow. Once the shot is consistent, move yield if taste needs a different balance.
- Finer usually slows flow
- Coarser usually speeds flow
- Taste after slight cooling
Ratios are starting points
Basket size, roast, bean age and taste can all move the best result. Read the complete dialling-in guide.