Why it matters in the cup.
Coffee glossary
Brew Ratios
The relationship between dry dose in the basket and liquid yield in the cup.
Filed under
The numbers that define the shot
The numbers that define the shot
What it means
The relationship between dry dose in the basket and liquid yield in the cup. A 1:2 ratio turns 19 g of coffee into roughly 38 g of espresso. The ratio shapes concentration, extraction style, and the feel of the shot — and gives recipe comparisons a common language that vague descriptions cannot provide.
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Where this leads
Each one pushes this into the cup, compares it, or helps you act on it.
How you read the result
Yield
Recipe becomes real when the output is measured.
Think of yield as the result you are aiming for and brewed weight as the way you verify you hit it.
How you read the result
Brew Time
Time tells you how the recipe is behaving.
Use time as a guide rail alongside yield and taste, not as the whole recipe.
What people mean when they say "extraction"
Espresso Extraction
Then ask whether the recipe extracted well.
Separate extraction from strength in your thinking. One asks how much was dissolved, the other how concentrated the drink feels.
Why shots taste different
Normale
Shot style is ratio expressed in the cup.
Define the normale by numbers and taste, not by habit alone.