Do espresso coffee beans need a fixed 1:2 brew ratio?

No. The 1:2 ratio, such as 20g of grounds yielding 40ml of espresso in 25 to 30 seconds, is a reference standard, not a rule. It points toward a suitable concentration and a reasonable extraction yield rather than a fixed target that every shot must hit.

Treat dose and liquid weight as adjustable variables alongside grind size. Adjusting only the grind to fix extraction time tends to consume a large amount of espresso coffee beans during dialing in and can push a shot away from the desired taste. Changing dose or yield as well usually makes dialing in faster and more consistent.

Many coffee enthusiasts have heard of the "golden ratio" for espresso—using a dose roughly equal to the basket's capacity and extracting twice the dose's weight in liquid within 25 to 30 seconds. However, when everyone strictly follows the 1:2 brew ratio to dial in, they find that not only does it consume a lot of coffee beans, but the taste is also hard to achieve the ideal state. So, must espresso extraction stick rigidly to a 1:2 brew ratio? The answer is no. This ratio is just a general reference standard to help us extract a delicious espresso with suitable concentration and a reasonable extraction yield. The truly effective dialing method is to remove the restrictions on dose and liquid weight, and treat them as adjustable variables as well. This article will explain this flexible adjustment approach in detail.

When you raise this question, many veteran players may tell you to use a dose equal to the basket's capacity and extract twice the dose's weight in liquid within a certain time range. For example, use 20g of coffee grounds and extract 40ml of espresso liquid in 25–30 seconds, known as the "golden ratio of espresso."

Then many beginners will follow this formula's 1:2 brew ratio concept to dial in their espresso. When the extraction time exceeds this formula's time range, or the taste isn't ideal (over-extraction or under-extraction occurs), they will adjust the grind coarser or finer to correct it! But gradually everyone finds that this approach not only consumes a lot of materials, but espresso is also hard to dial in to a delicious taste. So they begin to question this formula: Must espresso extraction always use a 1:2 brew ratio?

Must espresso extraction always use a 1:2 brew ratio? Well, of course not! Espresso does not need to be limited to a 1:2 brew ratio; this formula is merely a general standard range. We can refer to this formula to better extract a delicious espresso with high concentration and a suitable extraction yield—that's all. It doesn't mean the brew ratio must be fixed. If you fix the brew ratio and blindly adjust the grind based on extraction time, then not only will you consume a large amount of coffee beans for dialing in, but it's also easy to lead the espresso, which is just one step away from reaching the throne of deliciousness, in the opposite direction. So, Front Street is here to share a little trick for dialing in delicious espresso! That is: remove the restrictions on dose and liquid weight, and list both dose and liquid weight as adjustable objects!

The above content is compiled by CoffeeHunters, a coffee news website.