Coffee & Café
// Brew ratio ratio = yield_g ÷ dose_g // Examples Dose Yield Ratio Drink type 7 g 7 ml 1:1 Super ristretto 7 g 14 ml 1:2 Ristretto / SCA espresso 7 g 21 ml 1:3 Short espresso (Italian) 7 g 28 ml 1:4 Standard Italian espresso 7 g 42 ml 1:6 Lungo 7 g 60 ml 1:8.5 Caffè americano (pre-dilution) // INEI Italian Espresso Standard Dose: 7 g ± 0.5 g Yield: 25 ml ± 2.5 ml Ratio: ~1:3.5 Time: 25–30 seconds Temp: 88–92°C Pressure: 9 ± 1 bar
Brew ratio is the relationship between the dry coffee dose (in grams) and the liquid espresso yield (in grams or ml). It is written as 1:X, where X is the multiplier. A 1:2 ratio means 7 g coffee produces 14 g (≈ 14 ml) of espresso.
Traditional Italian espresso uses a ratio of approximately 1:3 to 1:4: 7 g of coffee yields 21–28 ml of espresso. This is richer and more concentrated than the SCA (Specialty Coffee Association) standard of 1:2. Italian espresso is not as short as some specialty coffee enthusiasts assume — the classic bar espresso in Italy is 25–30 ml, not 10–15 ml.
Ristretto ('restricted' in Italian) uses the same dose but a shorter yield: approximately 1:1 to 1:1.5 (7 g coffee, 7–10 ml yield). It is more concentrated and syrupy, with less bitterness due to the shortened extraction.
The SCA defines espresso as a 1:2 brew ratio: 9 g coffee yielding 18 g liquid in 20–30 seconds. This differs from the Italian INEI (National Espresso Institute) standard, which specifies 7 g ± 0.5 g dose and 25 ml ± 2.5 ml yield.
Traditional Italian espresso blends contain 10–30% robusta, which produces more crema and a fuller body at lower brew ratios. Specialty single-origin arabica coffees are usually pulled at higher ratios (1:2 to 1:2.5) to avoid bitterness.