Espresso
Yield
The weight of liquid espresso collected in the cup, measured in grams. Together with dose, yield defines the brew ratio—the fundamental recipe parameter that controls strength and extraction.
심층 분석
A 1:2 brew ratio (e.g., 18 g dose to 36 g yield) is a common starting point for espresso, producing a balanced shot. Lower ratios (1:1 to 1:1.5) create ristrettos—concentrated, viscous, and sweet. Higher ratios (1:2.5 to 1:3) produce lungos—lighter-bodied with more developed acidity. Yield is measured by weight rather than volume because crema inflates the visual volume unpredictably. Gravimetric espresso machines can stop the shot automatically at a target yield weight, removing timing variability from the equation.
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