How Many ML in an Espresso?

Many people ask, “How many ml are in an espresso?” If you’re just getting started with espresso, you might think there’s a simple answer. Traditionally, a single espresso shot is about 30 milliliters (around 1 fluid ounce), and a double shot is about 60 milliliters. But these numbers only give part of the picture. Today, many coffee experts prefer a more accurate approach, measuring espresso by weight rather than volume. Let’s look at what actually goes into an espresso shot and why the exact volume can change depending on how it’s made.

Brewing great espresso takes more than following a set volume; it’s about managing the different factors that affect taste, strength, and texture. The way you grind the beans, the amount you use, and even the pressure from your machine all make a big difference. So, while classic measurements are a good starting point, the real key is understanding how these details come together to make a good espresso.

How Many Milliliters in an Espresso?

Standard Espresso Shot Volume

In many Italian cafés and traditional coffee shops, a standard espresso shot is usually about 30 milliliters (ml), or 1 fluid ounce. A double shot-now the default in many shops-comes in at around 60 ml, or 2 fluid ounces.

These volumes help set expectations for how much espresso you get in your cup. However, these numbers are just a guideline. The actual volume can change based on factors like the coffee blend, the roast, and the amount of crema (the creamy, foamy layer that forms on top). Crema takes up some room, which can make the shot look bigger or smaller without changing the amount of actual liquid coffee you get.

Single vs Double Espresso: Milliliter Comparison

Single and double shots are different not only in volume but also in the amount of coffee used. A single shot uses about 7 grams of finely ground coffee to make about 30 ml of espresso. A double shot usually uses 14 grams to produce about 60 ml, following a 1:2 coffee-to-water ratio by weight.

In modern coffee shops, baristas might use between 17 and 20 grams of coffee for a double shot to create a richer, bolder drink. The final volume might stay near 60 ml, but the extra coffee changes the drink’s flavor and strength. This is why more people now focus on weight ratios instead of just volume alone.

Variations: Ristretto and Lungo Volumes

Espresso comes in styles beyond the standard shot, such as ristretto and lungo, each with unique volumes and flavors.

• Ristretto: This is a “short” shot, using the normal amount of coffee but less water (typically 15-25 ml). The result is a sweeter, more intense shot, since fewer bitter flavors are extracted. The coffee-to-water ratio is about 1:1 to 1:1.5 by weight.
• Lungo: This is a “long” shot, pulling more water through the same coffee amount, making a larger drink (around 90-120 ml). The extra water means it tastes more diluted and sometimes slightly bitter, as more compounds are pulled from the coffee. The ratio is about 1:3.

What Factors Affect Espresso Volume?

Grind Size and Dose

Two main things shape espresso volume: how fine you grind the beans and how much ground coffee you use. If your grind is too fine, water struggles to flow through, so you might get less coffee or a slow, over-extracted shot. If it’s too coarse, water passes through too fast, making the shot weak and thin, often with more volume than needed.

The amount of coffee (dose) matters, too. More coffee needs more water to extract well. If you use a large dose but don’t use enough water, you’ll get a thick, small shot. Adjusting grind and dose helps you find the right strength and volume.

Tamping Technique

Tamping means pressing the ground coffee into an even layer inside your portafilter. Even tamping lets water flow through the coffee evenly, helping with both flavor and volume. If you push too hard or unevenly, water may move through easier spots, causing uneven extraction and unpredictable shot volumes.

The pressure should be even and moderate. Tamping too lightly lets water rush through, producing a thin, watery espresso. Too hard, and you’ll block the flow, making a small, bitter shot. The goal is to tamp evenly every time for nice, repeatable results.

Extraction Time

Extraction time is the length of time water moves through the coffee. A typical espresso pulls in 20-30 seconds. If you stop too soon (less than 20 seconds), the shot will likely taste sour, thin, and weak, with a lower volume. If it takes too long (over 30 seconds), your espresso might taste overly bitter because more harsh flavors are extracted, possibly giving you a bigger but poor-tasting shot.

Baristas adjust grind and dose to keep extraction in this ideal 20-30 second range, aiming for a good balance of volume and flavor.

Machine Pressure and Temperature

The espresso machine affects shot volume in two main ways: the pressure it uses and the temperature of its water. Most machines use about 9 bars of pressure. Low pressure can make for under-extracted, small shots, while high pressure can push water through too fast, leading to uneven shots and unpredictable volume.

Water temperature is just as important. Brewing between 90°C and 96°C (195°F-205°F) works best. Cooler water won’t extract flavor well and might reduce volume. Too hot, and coffee can taste burnt or harsh, sometimes making the liquid volume higher, but not better. Keeping pressure and temperature steady is the best way to get reliable results.

Why Is Espresso Volume Important?

Taste, Strength, and Mouthfeel

Espresso volume affects how the coffee tastes, how strong it is, and how it feels in your mouth. A well-controlled volume helps balance espresso’s bitter, sweet, and acidic flavors. Smaller shots like ristrettos highlight sweetness and richness, while longer shots like lungos might taste more diluted and bitter. A smaller but well-extracted shot feels full and creamy, while poor extraction can make espresso watery or harsh.

Caffeine and Health Considerations

While espresso seems strong, a single shot (30 ml) has less caffeine than a whole cup of drip coffee, mainly because it’s a smaller serving. But, milliliter for milliliter, espresso is much higher in caffeine. Double shots have twice as much caffeine as singles, no matter the final volume. For those sensitive to caffeine, choosing a single shot or a ristretto is better. Also, smoother extractions (with proper volume) are often easier on your stomach, while over-extracted or bigger volume shots can pull out unwanted compounds that might cause discomfort.

Consistency in Coffee Preparation

For both home and café baristas, getting the same volume with each shot is important for making coffee taste the same every time. If shots come out at different volumes, espresso can taste different even if everything else stays the same. By sticking to set volumes or better yet, using weight-based measurements, you can spot problems and fix them-helping you keep drinks tasting great all day.

Common Questions about Espresso Shot Size

How Many Ounces Is a Shot of Espresso?

In the United States, espresso size is often listed in fluid ounces. One shot is usually 1 fluid ounce (about 30 ml), and a double is 2 fluid ounces (about 60 ml). The two measurements (oz and ml) are often used in place of each other, though 1 fluid ounce is actually about 29.57 ml. Most of the world uses milliliters since it lines up neatly with brew ratios and weights used in coffee making.

Is Espresso Volume the Same Everywhere?

Espresso volume is not always the same. While there are standard guidelines (like 30 ml per shot), the actual amount can change from country to country, café to café, and even barista to barista. For example, in Italy, a single shot is often 25 ml including crema, which is a little less than the 30 ml others use. Plus, because some people now prefer to use weight-based ratios, volumes may shift a bit to match the chosen ratio and recipe. Crema and the properties of different coffee beans can also make typical shot volumes seem bigger or smaller. Regional styles and personal tastes play a big part in how espresso gets served and enjoyed.

Tips for Achieving the Right Espresso Volume

Weighing Shots versus Measuring in Milliliters

Today, most baristas recommend weighing espresso instead of measuring by volume. Crema can make volume misleading since it is foamy and can change from shot to shot. Measuring by weight-since espresso is close to 1 gram per 1 milliliter-gives more accurate and reliable results. Using a digital scale helps you keep your brew ratio steady and avoids mistakes caused by extra crema. This helps you repeat your best shots every time.

Adjustments for Different Equipment

Espresso machines and grinders impact how easy it is to hit the right volume. Machines vary in how much water they use, their pressure levels, and their temperature control. Some home espresso machines can only produce a limited volume per shot, depending on their design. Grinders also matter-a good burr grinder, giving a consistent grind, is better than a cheap one that might give you uneven grounds and unpredictable volumes. You might need to try different settings for your grinder and machine, changing grind, dose, and timing until you find what works best for your setup.

How to Troubleshoot Common Volume Issues

• Volume too low: Your grind might be too fine or dose too high, making water hard to push through.
• Volume too high: Your grind could be too coarse or dose too low, which makes water flow too fast.
• Uneven tamp: Make sure you tamp evenly every time to avoid some water flowing through too quickly and some too slowly.
• Extraction timing: Shots running too short or too long (not within 20-30 seconds) are signs you might need to change your grind size or dose.

Try changing one thing at a time (usually start with the grind), and write down what works. Fresh beans also help, as older beans can give you unpredictable results. This way, you’ll work out a recipe that suits your equipment and favorite coffee beans.