Yield is the weight of liquid espresso in the cup, and it is the ratio that matters, not the volume.
The starting points
1:2 — 18 g in, 36 g out. The default for medium roasts and milk drinks.
1:2.5 to 1:3 — for light roasts, which are dense and have more to give. Going longer extracts more without needing an impractically fine grind.
1:1 to 1:1.5 — ristretto. Sweeter, thicker, less extracted. The base of a proper flat white.
Why weigh and not measure volume
Crema is mostly air. Two shots with the same liquid weight can look completely different in the cup depending on crema volume, and crema volume depends on bean age.
A volume target is a moving one. A weight target is not.
How to adjust
Sour at 1:2 — go longer, to 1:2.3 or 1:2.5. More extraction. Bitter and drying at 1:2 — go shorter, to 1:1.8. Less extraction.
Change the ratio or the grind, not both at once.
The interaction with time
Yield and time are linked through grind. At a fixed grind, a longer yield takes longer.
Set the yield you want, then adjust grind until the time lands in 25 to 32 seconds.
Scales in the drip tray
Worth it. A small scale with a timer under the cup turns espresso from guesswork into measurement, and it costs less than almost any other upgrade.
Last reviewed 8 August 2026