The 3 most common espresso brew ratios (and how they affect flavor)
Learn how 1:1, 1:2 and 1:3 ratios change extraction, taste and balance in your espressos
If your espresso tastes a bit off — too sour, too bitter or not as sweet as you hoped — your brew ratio (the balance between coffee in and espresso out) might be the missing piece. It’s a simple tweak, one that also depends on the type of coffee beans you’re using at home and their level of roast i.e. light, medium or dark roast.
With this article, I’ll walk you through the 3 most common espresso brew ratios and how each one can bring out different flavors in your cup.
For all the examples below we’re using a dose of 18 grams of ground coffee, a common starting point for home baristas.
1. Ristretto — rich, syrupy and intense (1:1)
A ristretto is essentially a short espresso. You use the same 18 grams of ground coffee as you would for a regular espresso, but extract just 18 grams of espresso liquid in the cup. You can think of it as a concentrated version of espresso. Because you stop the shot earlier (around 18 - 22 seconds), you capture the sweetest, most syrupy part before bitterness starts coming through.
Ristrettos shine with medium - dark and dark roasts, especially those with chocolate, nutty or caramel notes, and low to medium acidity. They’re perfect for anyone who loves bold, rich flavors.
Tip: Very light roasts don’t perform well in this scenario. They need more water and time to release their sweetness properly, otherwise they’ll taste sharp and unbalanced.
2. Espresso — the balanced classic (1:2)
This is the gold standard for most espresso recipes: the “1:2” ratio, which means that for every gram of ground coffee, you get 2 grams of espresso liquid out, so 18 grams in, 36 grams out. It’s the sweet spot where acidity, sweetness and bitterness come together in harmony. Medium roasts work really well at this ratio, a common ratio in most cafés.
Tips:
If you mostly drink lattes or flat whites, go for medium or medium - dark espresso roasts, they cut beautifully through milk
If you like straight espresso or americanos, medium roasts with some sweetness and fruitiness are a great choice
Avoid light or dark roasts here, they can lean sour or bitter depending on your shot time
3. Lungo — bright, sweet and complex (1:2.5 to 1:3)
Lungo means “long” in Italian and that’s exactly what it is: a longer extraction that lets more water pass through the coffee. With 18 grams in, you’ll get around 45 - 54 grams out. This extra yield softens acidity and brings out more sweetness and nuance.
Lungos are best suited for light roasts that are usually more complex, have fruity notes and a rich acidity. By letting more water through, the espresso will taste more sweet, balanced and less sour.
Tip: If you like a larger cup, but still want espresso-style flavor, a lungo is a great choice, especially if you don’t want to dilute your shot with extra hot water (like an americano).
Final thoughts
I always said that I find brew ratios to be one of the most underrated aspects of making espresso at home. Too many people fixate on the 1:2 and miss out on unlocking so much more flavour out of their coffee beans. Sure, that’s a good starting point, but it’s not set in stone. Especially with coffees that are more complex and rich in fruity notes, the brew ratio is a great opportunity to experiment, learn and develop your palate in the process. You’ll be surprised how much clarity a small ratio tweak can bring to your cup!
And, if you’re not sure about the coffee beans you’re using, pay attention to the packaging, go back to your local roaster’s website or even ask for advice when you buy the coffee in a physical store, the barista should be able to give you a recipe or some direction to start with.
I hope you find these tips helpful and, if you’d like to dive deeper, you may consider our espresso and latte art home barista workshops. Happy brewing!
