Is one shot of coffee 30ml? The definitive guide to espresso volumes

October 14, 2025 •

3 min read

According to coffee industry standards, a single shot of espresso is generally defined as 1 fluid ounce, which is approximately 30ml. However, this is just a starting point, and the actual volume can vary widely depending on the type of shot, brewing technique, and even the café.

Quick Summary

A standard single espresso shot is about 30ml, but shot sizes and extraction ratios vary significantly in specialty coffee. This guide explains the key differences between espresso, ristretto, and lungo shots, detailing how factors like roast level and grind size influence the final volume and flavor.

Key Points

Standard Volume: A classic single espresso is approximately 30ml, while a double shot (doppio) is 60ml.
Double Shot Standard: Many coffee shops now serve a double shot as their default, providing a stronger, more consistent espresso base.
Flavor Variation: Less water results in a more concentrated, sweeter ristretto, while more water creates a milder, more bitter lungo.
Brew Ratio: Modern baristas often prioritize brew ratios and output weight (e.g., a 1:2 ratio) over volumetric measurements for greater precision.
Critical Factors: Beyond volume, taste is influenced by grind size, tamping pressure, water temperature, and coffee freshness.
Home Brewing Tips: For consistency, weigh your coffee dose and monitor extraction time (25–30 seconds for a double shot).

Understanding the Standard Single Shot

While a single espresso shot is often cited as 30ml (or 1 fluid ounce), this is a simplified benchmark. In practice, the world of espresso is a nuanced science where volume is one of several factors defining a shot. A traditional single espresso uses 7–9 grams of finely ground coffee to produce about 30ml of liquid in 25–30 seconds. The golden-brown foam on top, known as crema, is also included in this total volume measurement.

The Rise of the Doppio (Double Shot)

Over the last decade, the double shot, or doppio, has become the de facto standard in many American and Australian coffee shops. It is often preferred for its consistency and stronger flavor, which pairs well with milk in popular drinks. A standard doppio uses 14–18 grams of coffee grounds to produce a 60ml (2 fluid ounce) shot.

Specialty Shots: Ristretto and Lungo

Beyond the standard single and double shots, variations exist based on extraction time and water volume.

Ristretto: The Restricted Shot

Ristretto means "restricted" in Italian and is a shorter, more concentrated espresso. Made with the same amount of coffee as a single espresso but half the water (typically 15-25ml), it results in a bolder, sweeter shot with a thicker consistency.

Lungo: The Long Shot

A lungo is the opposite, with a longer extraction using the same amount of coffee but more water (around 45ml). This process extracts more compounds, including bitter notes, leading to a milder, less concentrated, and more watery shot with less crema.

A Comparison of Espresso Shot Types


Feature	Single Espresso	Doppio (Double)	Ristretto (Short)	Lungo (Long)
Coffee Dose	7–9 g	14–18 g	7–9 g	7–9 g
Water Volume	~30 ml	~60 ml	~15–25 ml	~45 ml
Extraction Time	~25–30 seconds	~25–30 seconds	~15–25 seconds	~30+ seconds
Flavor Profile	Balanced, full-bodied	Rich, intense, dominant	Sweeter, less bitter, concentrated	Milder, more bitter, diluted
Body / Mouthfeel	Medium	Medium-full	Thick, syrupy	Thin, watery

Factors Influencing Espresso Volume and Taste

Achieving a perfect shot involves several variables beyond just volume:

Grind size: A fine grind can slow extraction, while a coarse grind leads to fast, watery shots.
Tamping pressure: Consistent tamping is crucial for even water flow and preventing channeling.
Coffee freshness: Fresh beans produce more crema, influencing volume. Optimal freshness is within 7-21 days of roasting.
Water quality and temperature: Mineral content and temperature (195°F to 205°F or 90°C to 96°C) impact taste and extraction.

The Art of Pulling a Perfect Shot

Modern espresso preparation often prioritizes weight for consistency. For a standard double shot, baristas typically use 18-20 grams of coffee to produce 36-40 grams of liquid in 25-30 seconds, a 1:2 brew ratio considered more reliable than volumetric measurement.

Conclusion: So, Is One Shot of Coffee 30ml?

While a standard single espresso is technically 30ml, this is a starting point in the diverse world of espresso. Variations like ristretto (15-25ml) and lungo (45ml) offer different flavor profiles. Modern baristas often rely on brew ratios and output weight for precision. Understanding these factors allows home enthusiasts to explore and achieve café-quality results.

For more in-depth knowledge on espresso variables, the Perfect Daily Grind is a valuable resource.

Frequently Asked Questions

A ristretto is a "restricted" shot with less water (15-25ml), producing a sweeter, more concentrated flavor. A standard espresso is about 30ml and offers a balanced flavor. A lungo is a "long" shot with more water (around 45ml), resulting in a milder, more bitter taste.

No, not all coffee shops serve a 30ml single shot. The double shot (doppio) is now the standard in many places for consistency and strength, especially for milk-based drinks.

Measuring espresso by weight is more precise than measuring by volume because it accounts for the low density of crema, the foamy top layer that adds volume without much weight. Using weight ensures a consistent dose and yield for a repeatable recipe.

For a standard single or double espresso shot, the ideal extraction time is between 25 and 30 seconds. If the extraction is too fast, the shot will be under-extracted and sour. If it's too slow, it will be over-extracted and bitter.

The grind size directly affects extraction. A grind that is too fine can slow the water flow, potentially leading to a choked machine and bitter taste. A grind that is too coarse will cause the water to pass through too quickly, resulting in a weak, watery, and under-extracted shot.

While you can technically use any bean, a medium to medium-dark roast is generally recommended for espresso. These roasts offer a balance of low acidity, rich body, and caramel or chocolate notes that work well in espresso's high-pressure environment.

Crema is a foam layer with low density compared to the liquid espresso below it. When measuring by volume, this layer inflates the total amount, which is why a volumetric measurement can be inconsistent. Measuring by weight provides a more accurate reflection of the actual liquid content.