Start at 1:2 — espresso out to coffee in, by weight. Typical range 1:1.5–1:2.5 (out:in by weight).
Use your own numbers: open the coffee ratio calculator →
| Coffee in | Espresso out (1:2) | Ristretto (1:1.5) | Lungo (1:2.5) |
|---|---|---|---|
| 7 g | 14 g | 10.5 g | 17.5 g |
| 14 g | 28 g | 21 g | 35 g |
| 18 g | 36 g | 27 g | 45 g |
| 20 g | 40 g | 30 g | 50 g |
| 22 g | 44 g | 33 g | 55 g |
Source for the ratio: www.seattlecoffeegear.com.
Last reviewed: 2026-10-04 · Disclaimer
A typical starting point is 1:2 — grams of espresso out per gram of coffee in. Typical range: 1:1.5–1:2.5 (out:in by weight).
About 36 g of espresso at 1:2; a ristretto is closer to 18–27 g and a lungo 45–54 g.
Yes. A scoop or tablespoon of coffee can vary a lot by roast and grind; a scale gives the same cup every time.