Espresso brew ratio

#1: Post by **r.rowlan** » July 9th, 2015, 10:42 pm

Fuzzy about the brew ratio. I put 16 grams of medium roasted espresso in a double shot basket. I measured the shots pulled in the 25-35 sec. window (close to 30sec) and they both weighed about 52 grams. That is no where close to a 1-2 (32g) or 1-3 (48g) brew ratio. I pulled two ounces. Do I not worry about the volume, but watch the scale and stop the pull when it arrives at the preferred 1-2 or 1-3 ratio?

#2: Post by **hipporun** » July 9th, 2015, 10:50 pm

Please use the search function for your question, this has literally been asked at least three times in the past month alone.

http://users.rcn.com/erics/ · #3: Post by **erics** » July 9th, 2015, 11:06 pm

I agree with using the search function because that can give you some varied opinions. That said, you should adjust your grinder such that the liquid output from a 16 gram dose is somewhere between 24 and 27 grams.

July 10th, 2015, 10:06 am

Thank you for helping the newbie. Tried search function without success. Will try harder. Thanks again!

http://users.rcn.com/erics/ · #5: Post by **erics** » July 10th, 2015, 10:40 am

Well, this was the original post on "Brew Ratio" by Andy Schecter: Brewing ratios for espresso beverages

And here are lots more "brew ratio" discussions available via the native search and Google search.

The idea, obviously, would be to try ratio A and ratio B and see what tastes best to YOU.

July 10th, 2015, 3:58 pm

Sweet! Many thanks Eric

#7: Post by **ripcityman** » July 27th, 2015, 11:00 pm

thanks for the link erics

#8: Post by **RapidCoffee** » July 28th, 2015, 12:14 am

r.rowlan wrote:That is no where close to a 1-2 (32g) or 1-3 (48g) brew ratio. I pulled two ounces. Do I not worry about the volume, but watch the scale and stop the pull when it arrives at the preferred 1-2 or 1-3 ratio?

Note that a brew ratio of 1:3 (33%) puts you into lungo territory. I prefer a brew ratio of 2:3 (67%), certainly no more than 1:2 (50%). For a 16g coffee dose, this is 24g to 32g of extracted espresso. If your shot pulls as crema, you will get around 45-50ml volume before it starts to blond. Adjust your grind so that blonding occurs 25-30 seconds into the extraction, and you will be in the right ballpark.