Espresso Extraction Tool

Dial In Your Espresso Shot

Enter your dose, yield, and shot time to calculate extraction yield, brew ratio, and get actionable dialing guidance.

Espresso Calculator

Extraction Parameters

Paste in your shot parameters. Results include extraction yield, shot classification, and grind adjustment recommendations.

Brew Ratio—

Extraction Yield (EY%)—

Shot Classification—

Flow Rate—

Grind Adjustment—

Est. TDS—

Ideal Extraction Range

SCA guidelines target 18–22% extraction yield for espresso. Below 18% is under-extracted (sour, thin). Above 22% is over-extracted (bitter, dry).

Brew Ratio Targets

Traditional espresso uses 1:2 (ristretto 1:1.5, lungo 1:3). Specialty coffee increasingly favors 1:2 to 1:2.5 for balanced clarity and sweetness.

Shot Time

The standard window is 25–35 seconds from first drip. Shorter shots tend to under-extract; longer shots risk bitterness from over-extraction.

FAQ

Espresso Questions Answered

What is extraction yield in espresso?

Extraction yield (EY%) measures the percentage of soluble material extracted from the coffee puck. It is calculated from the TDS and brew ratio. The SCA recommends 18–22%.

What is a ristretto vs. lungo?

A ristretto uses a lower brew ratio (around 1:1.5), producing a concentrated, syrupy shot. A lungo uses a higher ratio (1:3 or beyond), extracting more volume and a lighter, more acidic result.

How do I fix a sour espresso?

Sourness typically indicates under-extraction. Grind finer, increase brew temperature slightly, or extend shot time. The extraction yield will rise toward the target range.

Why does pressure matter?

Nine bar is the industry standard for espresso. Lower pressure slows extraction and reduces emulsification of oils. Pressure profiling (variable pressure) is an advanced technique used in specialty machines.