If you’re trying to make a cup of coffee at home or commercial setting, you may sometimes struggle to pull the perfect espresso shot, searching for that perfect shot is an elusive, ongoing challenge. Here we’ll talk about the espresso ratio and how to make a good espresso.

Simply put, the espresso ratio is the relationship between the amount of coffee grounds used (the dose) and the amount of coffee extracted (the yield). This relationship is usually expressed in a dose: yield fashion, so a ratio of 1:2 means that for every gram of coffee grounds, we will extract two grams of espresso.

The lower ratio is going to have a more intense taste. But the brew ratio is also going to have an impact on the amount of extraction, as well as the nature of the flavours extracted. You can try to brew three different coffees: a 1:1 shot (Ristretto), a 1:2 shot (Espresso) and a 1:3 shot (lungo). You’ll see the significant difference, and you need to keep the same brew time by adjusting the grind setting.

People taste differently, you can start with a the ratio(1:2). That will be a easy and good starting point. The Humbler coffee bean, as an example, which is roasted by Proud Mary, is blends with 50% Brazil Mantiqueira and 50% EI Salvador Familia Pacas. The Milk Coffee Recipe of Humbler is Dose: 24g; Yield: 46g-50g; Extracted time: 32-36 seconds; the ratio is around 1:2. It is very nice for white coffee(with milk). It tastes very balance with chocolate fudge, caramel& date flavour. If you want to follow the espresso recipe, you’ll need a 0.1g scale firstly. A 0.1g scale is very helpful in your espresso and brewed coffee. Then go to your machine and brew a coffee the exact way you have always done, except this time weigh your dose(24g) and yield(46-50g), and time(32-36 seconds) the double shots from the moment you switch it on. Finally, you can enjoy the Humbler espresso with milk. Once you familiar with this way to make coffee. Then you can start playing around with different ratios and shot times. The best way to go about it is to change one thing at a time, and then compare the results. I’ve found that by simply paying attention to these numbers and their effects, your coffee will start getting better.

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