The quest for the perfect espresso shot is one many coffee fans start, and a common question is: how many grams of coffee should you use? For a single espresso, most people use between 7 and 9 grams of finely ground coffee. A double shot usually needs 14 to 18 grams, and many baristas like to use about 19 grams. These numbers are not random; they set up the flavor, strength, and aroma of your espresso. Knowing the right amount of coffee to use is important because it affects everything: the time it takes to brew, the taste, and the thickness of the crema (the creamy layer on top). Let’s look closer at how dosing works and how you can get a great shot each time.
How Many Grams of Coffee Are Used in Espresso?
The “dose” is the weight of dry coffee grounds you use for each shot. The amount you pick will affect the flavor, strength, and style of your espresso. There is no single answer for every situation, as your taste, the shot type you want, and your equipment all play roles. Using a digital scale is the easiest way to get your dose right and make good espresso every time. Getting this step right separates an average espresso shot from a fantastic one.
Standard Dose for a Single Espresso Shot
For a single shot, most people use 7 to 9 grams of ground coffee. This small range has a big effect-some coffees taste best at 8 grams, others are richer closer to 9 grams. The ideal amount depends on your beans, the level of roast, and your personal taste. You’ll want to use a “single” basket in your portafilter and aim for about 25 to 30 ml of espresso in 25 to 30 seconds. The suggested ratio is 1 part coffee to 2 parts brewed espresso. For better extraction, spread the grounds evenly and tamp them with steady pressure-about 30 pounds will work. Keeping the dose and tamp even stops water from running through too fast or too slow and gives you a smooth, full-tasting shot.
Standard Dose for a Double Espresso Shot
A double shot (also called a “doppio”) is the most popular choice. The usual range for a double is 14 to 18 grams, but some baristas like to go up to 19 or even 20 grams if they have the right basket. Using a larger dose leads to a stronger shot that’s often used as the base for drinks with milk, like lattes and cappuccinos. For best results, use a double basket in your portafilter (like a VST-18 or VST-20). The main ratio is still 1:2 – so for 19 grams of grounds, extract about 38 grams of brewed espresso. Keep the brewing time at 25 to 30 seconds to avoid making your shot taste too bitter or too weak. Consistency here helps create a full, deep, and balanced flavor.
Comparing Ristretto, Espresso, and Lungo Doses
Espresso shots can be adjusted for different experiences by changing the amount of water and coffee. Here are the main types:
| Shot Type | Dose (Grams) | Brewed Espresso Ratio | Yield (Grams) |
|---|---|---|---|
| Ristretto | 7-9 (Single), 14-18 (Double) | 1:1 | Matches Coffee Dose |
| Normale (Standard Espresso) | 7-9 (Single), 14-19 (Double) | 1:2 to 1:3 | 14-19 (Single), 28-57 (Double) |
| Lungo | 7-9 (Single), 14-19 (Double) | 1:3 to 1:4 | 21-36 (Single), 42-76 (Double) |
Ristretto: Uses less water, so everything is concentrated-a 1:1 ratio of coffee to espresso by weight (for example, 9 grams coffee, 9 grams espresso). This shot is thick, strong, and often sweet, especially with dark roasts.
Normale: The “regular” espresso uses a 1:2 or 1:3 ratio. A double shot of 19 grams gives 38-57 grams of espresso. This is balanced and works well for many different beans.
Lungo: Uses more water (1:3 or even 1:4 ratio). A single shot of 7 grams can make 21-28 grams of espresso. The drink is larger and milder, with flavors closer to strong brewed coffee, which is good for exploring unique bean flavors.
Why Dose Matters for Espresso Quality
The amount of coffee you use is very important-it sets up the flavor and feel of your espresso. Getting the dose right is the first building block for making your espresso taste how you want. If the dose is too low, the espresso can taste thin and sour. If it’s too high, it can come out bitter and slow to brew. This is because the dose controls how dense the coffee layer is and how hard it is for water to get through.
- Too little coffee: The water runs through too fast, the shot is weak and watery.
- Too much coffee: The water struggles, the shot takes too long and can taste burnt or bitter.
The goal is a straightforward balance: the right amount of coffee lets water pull the best flavors, but not the sour or bitter ones. This is why weighing your coffee is so helpful and why a steady routine makes better espresso.
Factors That Influence the Dose of Coffee in Espresso
While there are starting points for how much coffee to use, your best dose might change based on several things. Knowing how these factors affect your shot helps you keep your espresso tasting good even when something changes.
Grind Size and Its Impact on Dosing
How fine or coarse you grind your beans works closely with the amount of coffee you use. They need to fit together. A fine grind slows water down and can make your shot taste bitter if the dose is too big or your grind is too fine. If your grind is too coarse, water flows too quickly, and the shot tastes weak. Sometimes you’ll need to adjust the dose a little bit when you change grind settings, but more often, you should first try changing the grind itself. Aim for a steady brew time-around 25 to 30 seconds-and check how it tastes. Small changes add up, so adjust carefully.
Type of Espresso Machine and Portafilter Basket Size
Your espresso machine and basket size also affect your dose. Not every portafilter basket fits the same amount of coffee. Using too much or too little for your basket leads to unbalanced shots.
| Basket Type | Suggested Dose (Grams) |
|---|---|
| Single Basket | 7-10 |
| Double Basket | 16-18 |
| VST-18 | 16-20 |
| VST-20 | 20 |
Try to stay within about 2 grams of the basket’s recommended dose. Overfilling can push coffee into your shower screen and cause uneven brewing. Underfilling can make a loose, quick-shot that’s weak. Knowing your equipment’s limit will help you get consistent, tasty espresso.
Measuring and Preparing the Coffee Dose
If you want to make espresso that tastes the same every time, relying on scoops won’t work. You should measure your grounds by weight using a digital scale. This makes your process reliable and helps you fix things if they go wrong.
How to Measure Coffee Grounds for Espresso
- Place your portafilter (with an empty, dry basket) on a digital scale and zero it out.
- Grind your beans directly into the basket.
- For a single shot, weigh out 7-9 grams; for a double, weigh 14-19 grams (up to 20 if your basket allows).
- Check the final weight to make sure it matches your target dose.
This careful weighing leads to consistency and good extraction, making each shot taste as good as the last.
Tools for Accurate Espresso Dosing
- Digital Scale: Shows the exact weight of your grounds. One that measures to 0.1g is best for espresso.
- WDT Tool (Weiss Distribution Technique): A tool with thin wires or needles that stirs the grounds in the basket. This helps break up clumps and spread the coffee evenly, leading to even extraction.
- Tamper: Presses the coffee flat and firm before brewing. While the force should be steady, being consistent and level is more important than the amount of pressure. Some tampers have a built-in spring for even pressure. Good tamping removes gaps and lets the water flow evenly through the coffee.
Investing in and using these tools will help you make the best espresso possible at home.
Frequently Asked Questions about Espresso Dosing
Here are answers to some common questions about espresso dosing:
What Happens If You Use Too Much or Too Little Coffee?
- Too much coffee: The water takes too long to pass through, possibly leaving you with a bitter and burnt shot. The puck can get packed too tightly, touch the machine’s shower screen, and cause the water to run unevenly (known as “channeling”). Shots may be messy or even choke the machine.
- Too little coffee: The water rushes through, causing a sour, thin, and watery espresso. The shot will lack the thicker layer of crema and won’t have much body. This is called “under-extraction.”
So, weighing your coffee carefully for each shot is key to avoiding these problems and enjoying well-balanced flavors.
Getting the right amount of coffee for your espresso isn’t just about following a recipe-it’s about making sure each step of the brewing process works in your favor. The dose you use influences everything that follows, from the grind and flavor to the brewing time and the final taste. Practice with your equipment, use your scale, and change things in small steps. With attention and a bit of patience, you’ll find the dose that works for your favorite beans, and soon, you’ll be enjoying espresso that’s just how you like it, every time. Happy espresso making!
