How much coffee do I use for each shot of espresso?

Portafilter with evenly distributed espresso, ready to tamp.

For a double shot of espresso, the weight of fresh ground espresso will generally range between 18 grams to 22 grams. But like any other recipe, you have the flexibility to dial in the espresso weight to meet your taste expectations. In short, there are many variables you will need to consider when determining the best recipe for your coffee shop espresso. Here’s a few more to think about:

Espresso Volume Output – Whenever you measure inputs, you must be willing to measure outputs. Output in espresso or brewing refers to the liquid volume of coffee that is the result of your process. For example, if you used 20 grams of coffee to make a shot of espresso and your liquid volume was 40 grams of hot espresso, you are using a 1:2 ratio. 1 unit IN, 2 equal units OUT by weight (weight is the most accurate measurement in coffee. Grams are more accurate than ounces). 1:2 is a very popular ratio for the average coffee shop. Currently, Reverie Coffee Roasters is brewing espresso with an 18g IN / 35g OUT, which is 1:1.94 ratio. This is the result of our testing to meet our desired outcome.

Grind Quality and Particulate Size – How you grind the coffee is crucial to the consistency of your espresso. The higher quality the grinder, generally, the better opportunity for consistent coffee. More precision grinders, such as the Mahlkonig e80 Supreme, produce more consistently sized particles of coffee which leads to more even extraction. To maintain even and consistent extraction, it is a wise decision to invest in quality grinders. [Reverie wholesale sells Mahlkonig grinders as well as many other brands. Simply email us for more information and pricing]

Accuracy and Technique – The more consistent you are in executing each step in making espresso the more consistent you can expect the product to turn out. This means frequently measuring the volume of input and output of your coffee grounds and liquid espresso [Tip: put a quality bench scale on your bar counter next to your grinders for quick access to weighing shots]. Distributing coffee evenly in the portafilter and carefully tamping the coffee properly every time are two other ways to assure more consistent results. NEVER TAP THE SIDE OF THE PORTAFILTER AFTER TAMPING! Whoever started this horrible trend in the 2000’s should be retired. This is a big no-no! More recently we have enjoyed the PUQpress Auto Tamper for our cafes. This device sits under or next to your espresso grinder and has one job: automatically tamp your coffee, consistently, every time. And while consistency is a major reason for adopting this technology, the other benefit is in the preservation of your barista’s physical health. Auto-tampers help to reduce stress disorders on your employee’s hands and wrists. And they can even save time. Check out our video for more information about auto-tampers [Video: PUQpress Auto Tamper]

In conclusion, there are several factors that go into making a great shot of espresso. It’s important to understand how each can impact the outcome of your product and how to manipulate them to achieve the best taste and product experience possible. A great coffee roaster supplier will help you with the best practices in dialing-in your espresso. If you need any assistance with dialing-in the best recipe for espresso in your coffee shop, send us a message and a member of our team will be happy to help you out.