Yield

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.