Espresso Calculator

Dial in your perfect shot

Your Coffee

Start here — this determines your approach

7-21 days ideal

Recipe Setup

Set your parameters before pulling

Typically 14-22g based on basket
90-96°C typical
Guide ↗

Shot Recording

Record after pulling the shot

Target: 36g
25-35s typical

Shot Analysis

Achieved Ratio
1 : --
Flow Rate
-- g/s
Enter your shot data above

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Reference Guide

Standard Espresso Parameters

Dose 14-22g (18g typical)
Ratio 1:1.5 to 1:2.5
Time 25-35 seconds
Yield Dose × Ratio
Temperature 90-96°C (194-205°F)
Freshness 7-21 days post-roast

Temperature by Roast Level

Light roast 94-96°C (higher extraction)
Medium roast 92-94°C (balanced)
Dark roast 90-92°C (gentler extraction)

Shot Types by Ratio

Ristretto 1:1 to 1:1.5
Normale 1:1.5 to 1:2.5
Lungo 1:3 to 1:4

Quick Diagnosis

Sour + Fast + Thin
Under-extracted. Grind finer or increase dose.
Bitter + Slow + Heavy
Over-extracted. Grind coarser or decrease dose.
Sweet + Balanced
Well extracted. Keep this recipe!

Based on principles from James Hoffmann, Scott Rao, and the Barista Hustle team. The key insight: adjust one variable at a time.