Analyse your shot parameters, diagnose extraction issues, and calculate the ideal dose and yield for any espresso recipe.
Input your dose, yield, and shot time. The tool calculates your brew ratio, extraction yield estimate, and delivers a diagnosis with actionable adjustments.
Traditional espresso: 1:2 (18 g dose → 36 g yield). Ristretto: 1:1.5. Lungo: 1:3 or higher. Specialty single-origin shots often run 1:2.5–1:3.
SCA recommends 18–22 % extraction yield for espresso. Below 18 % signals under-extraction; above 22 % indicates over-extraction or excessive fines.
At 9 bar, most 18 g doses extract in 25–35 seconds. Shorter shots suggest a coarse grind or insufficient tamp. Longer shots indicate the grind is too fine.