Espresso Extraction Ratio Calculator
Calculate your espresso extraction ratio from dry coffee in and wet shot out.
Instantly know if your shot is a ristretto, normale, or lungo — and dial in your recipe.
Extraction Ratio
Espresso Extraction Ratio
Ratio = Yield (grams out) ÷ Dose (grams in)
The extraction ratio determines the style and strength of your espresso:
| Ratio | Style | Description |
|---|---|---|
| 1:1 – 1:1.5 | Ristretto | Very concentrated, syrupy, short |
| 1:2 – 1:2.5 | Normale | Classic espresso — balanced extraction |
| 1:3 – 1:4 | Lungo | Longer, more dilute, higher caffeine |
| Above 1:4 | Allongé | Very long, almost filter-like |
Target extraction time: 25–35 seconds for most espresso recipes. The Specialty Coffee Association recommends a 1:2 ratio as the standard starting point.