How Much Ground Coffee Is One Shot of Espresso?

January 8, 2026 •

4 min read

While it's a common assumption that there's one single standard, the amount of ground coffee for a shot of espresso varies. A traditional single shot uses approximately 7 to 10 grams, but a double shot—which is now the most common default—typically requires 16 to 22 grams of ground coffee, depending on the desired strength and basket size.

Quick Summary

This guide explains the standard measurements for single and double espresso shots, detailing the gram amounts and how they vary based on basket size and desired brew ratio. It covers the importance of weighing your dose for consistent results, how to adjust for flavor, and the factors that influence extraction time and final taste.

Key Points

Modern Standard: A double shot, using 16–22 grams of ground coffee, is the industry standard for a more consistent and flavorful espresso.
Brew Ratio is Key: Focus on a brew ratio, such as the common 1:2, which relates the weight of dry grounds (input) to the weight of liquid espresso (output).
Use a Scale: For accuracy, always weigh your ground coffee and liquid yield using a digital scale instead of relying on volume measurements.
Dial in Your Grind: Adjusting your grind size is the primary way to control extraction time. Aim for a shot time of 25–30 seconds to avoid under-extraction (sour) or over-extraction (bitter).
Consistency is Paramount: Keep other variables—like dose, distribution, and tamping—consistent, so you can isolate the effect of your grind size adjustments.
Single Shots are Tricky: The shallower coffee bed in single-shot baskets makes consistent extraction more difficult, increasing the risk of channeling.
Taste is the Final Verdict: While numbers provide a starting point, your palate is the ultimate judge. Record what works and adapt your recipe to suit your taste preferences.

The question of how much ground coffee is one shot of espresso is more complex than it appears, with the answer depending on whether you're pulling a single, double, or even a triple shot. While a single shot traditionally required around 7 grams, modern café standards and home barista practices overwhelmingly favor the more robust and forgiving double shot, which uses a significantly larger dose. Consistency in measurement, using an accurate scale, is crucial for achieving repeatable results and perfecting your espresso.

Single Shot vs. Double Shot Dosing

For most home and professional baristas, the focus is on mastering the double shot. However, understanding the difference between a single and double is fundamental to good espresso preparation.

Single Shot (7–10 grams): Traditionally, this was the standard measure. However, pulling a consistent and well-extracted single shot is more challenging because the thinner coffee puck is more prone to uneven water flow, a phenomenon known as channeling. The dosage typically ranges from 7 to 10 grams, depending on the basket's specific size and capacity.
Double Shot (16–22 grams): This is the modern standard for espresso. The larger, thicker puck offers greater resistance, which leads to more consistent and even extractions. Most home and commercial machines are optimized for a double-shot portafilter basket, with the dose ranging from 16 to 22 grams. The specific amount depends on the basket size and the desired brew ratio.

The Crucial Role of the Brew Ratio

Beyond simply knowing the dose, professional baristas rely on the brew ratio, which is the ratio of ground coffee (input) to liquid espresso (output) by weight. This provides a precise and repeatable recipe. A digital scale is essential for this process, as volume can be deceptive due to the variable amount of crema.

Common Brew Ratios:

Ristretto (1:1 to 1:1.5): A ristretto uses the same amount of coffee but a shorter extraction time, resulting in a more concentrated, sweeter, and less bitter shot. For an 18g dose, this would be a 18–27g yield.
Espresso (1:2): The most common starting point and a widely accepted standard. For an 18g dose, the goal is a 36g yield in 25–30 seconds. This ratio produces a balanced and well-rounded flavor.
Lungo (1:3 or higher): A longer extraction with more water, which can produce a higher yield but also risks over-extraction and bitterness. For an 18g dose, the yield could be 54g or more.

How to Find Your Ideal Dose and Grind Size

Finding the perfect espresso recipe is a process known as "dialing in," which involves adjusting variables until the flavor is balanced. For most home baristas, the best approach is to start with a standard recipe and adjust from there.

Step-by-Step Guide to Dialing In

Start with the double shot: Use an 18g portafilter basket and weigh out 18 grams of fresh, finely ground coffee. Use a burr grinder for consistent particle size.
Aim for the 1:2 ratio: Place your cup on a scale, tare it to zero, and begin your shot. Start a timer as soon as the pump activates.
Target your yield and time: Stop the shot when your scale reads 36 grams. Your extraction should take between 25 and 30 seconds. Note if the time was too short or too long.
Taste and adjust: Taste the espresso. If it's too sour or watery (under-extracted), the shot was too fast. If it's too bitter or dry (over-extracted), the shot was too slow.
Change the grind size: This is the primary adjustment for dialing in. If the shot was too fast, grind finer to increase resistance. If it was too slow, grind coarser to decrease resistance. Make small, incremental changes.
Re-evaluate and repeat: After adjusting, pull another shot, keeping your dose and ratio constant. Repeat the tasting and adjustment process until you achieve a balanced, flavorful shot.

Comparison of Dosing and Results


Factor	Single Shot (7-10g)	Double Shot (16-22g)	Notes
Dose	7–10 grams	16–22 grams	Modern standard dose is a double shot due to better consistency.
Puck Depth	Shallow	Deep	Deeper pucks offer more even resistance and extraction.
Extraction Consistency	Less consistent; higher risk of channeling.	More consistent; less risk of channeling.	The thicker coffee bed is more forgiving.
Flavor Concentration	Can be intensely concentrated but less balanced due to extraction challenges.	Offers a balanced flavor profile, with a full body and sweetness.	More robust flavor for milk-based drinks.
Ideal Use Case	Best for smaller, more traditional espresso drinks or for practicing advanced technique.	Standard for all espresso drinks, including lattes, cappuccinos, and americanos.	The versatile and most common option.

Conclusion

Ultimately, understanding how much ground coffee is one shot of espresso means accepting that a single, definitive answer is outdated. While a traditional single shot is 7 grams, the double shot, requiring 16 to 22 grams, has become the industry standard due to its superior consistency and richer flavor. The key to mastering espresso is using a precise digital scale, adhering to a consistent dose and brew ratio, and learning to adjust your grind size to perfect your extraction time. By treating the process with a methodical, scientific approach, you can consistently produce delicious, balanced shots of espresso at home. The goal is not a fixed number but a repeatable recipe that delivers the flavor you love, every time. For further reading, an excellent resource on espresso preparation is the Perfect Daily Grind.

Frequently Asked Questions

A traditional single shot of espresso uses approximately 7 to 10 grams of finely ground coffee. However, it's a less common practice today, with most baristas and home brewers opting for a double shot for better consistency and flavor.

The main difference is the amount of ground coffee used. A single shot uses 7-10 grams, while a double shot uses 16-22 grams. The double shot provides a richer, more balanced flavor and is easier to extract consistently due to the thicker coffee puck.

A digital scale is crucial for precise and repeatable results. It allows you to accurately measure the dose of ground coffee and the liquid yield, which are the two key components of a consistent brew ratio. Measuring by volume can be inaccurate due to crema.

An under-extracted espresso shot often tastes sour, weak, or acidic. It also typically has a thin body and a light, fast-fading crema. The extraction will usually finish in under 25 seconds.

An over-extracted espresso shot tastes bitter, burnt, or astringent. It can also have a hollow finish. The extraction will likely be too slow, taking longer than 30 seconds.

For a standard double shot with a 1:2 brew ratio, the ideal extraction time is typically between 25 and 30 seconds. If the time is too fast or too slow, you should adjust your grind size.

Follow the "dialing in" process, which involves changing only one variable at a time. The most effective variable to adjust for a shot that is too fast or slow is the grind size. Grind finer for a slower shot and coarser for a faster one.