The brew ratio—the relationship between your dose (coffee in) and yield (espresso out)—is one of the most powerful tools for shaping espresso flavor. Understand ratios, and you unlock the ability to dial in any coffee for any taste preference.
What Is a Brew Ratio?
Simply put, the brew ratio expresses how much espresso you extract from a given amount of coffee. It's written as dose:yield. If you use 18 grams of coffee and extract 36 grams of espresso, your ratio is 1:2.
Different ratios create fundamentally different flavor profiles:
Ristretto (1:1 to 1:1.5)
A ristretto is a "restricted" shot—less water passes through the same amount of coffee. The result is intensely concentrated, syrupy, and sweet.
Best for: Medium-dark to dark roasts, chocolate/nutty profiles, milk drinks where you want espresso to punch through.
Normale/Standard (1:2)
The 1:2 ratio is the workhorse of specialty espresso. It balances concentration with extraction, producing a well-rounded shot with sweetness, acidity, and body in harmony.
Best for: Most medium roasts, first-time dialling in, when you want to taste the coffee's true character.
Lungo (1:3 to 1:4)
A lungo ("long" in Italian) uses more water, creating a larger, more diluted drink. The extended extraction pulls out more of the coffee's soluble compounds, sometimes including bitter notes if pushed too far.
Best for: Light roasts with complex acidity, showcasing floral/fruity notes, when you prefer a less intense cup.
Pro Tip
When pulling longer ratios (1:2.5+), grind slightly finer than usual. This compensates for the increased water volume and maintains proper extraction.
How Ratio Affects Flavor
- Shorter ratios (ristretto): Higher concentration, more body, sweeter, less acidity, less clarity
- Longer ratios (lungo): Lower concentration, lighter body, more acidity, more clarity, potential bitterness
Think of ratio as a "zoom" on flavor. Ristrettos compress everything into intensity. Lungos spread the flavors out so you can taste individual notes more clearly.
Choosing Your Ratio
Start with 1:2 as your baseline. Then experiment:
- If the shot tastes sour and underwhelming: Try 1:2.5 or 1:3
- If the shot tastes weak and watered-down: Try 1:1.5
- For milk drinks: 1:1.5 to 1:2 cuts through milk
- For straight espresso: Match ratio to roast level
Key Takeaways
- Brew ratio = dose:yield (e.g., 18g:36g = 1:2)
- 1:2 is the standard ratio—start here
- Shorter ratios = intensity and sweetness
- Longer ratios = clarity and brightness
- Match your ratio to roast level and taste goals