Espresso Shot Extraction Log & Calculator
Enter your dose and yield to get the extraction ratio and grind advice instantly. Log shots to track your dial-in progress. Everything stays in your browser. Nothing uploaded.
Extraction result
Shot log
| Date | Dose/Yield | Time | Ratio | Grind | Notes |
|---|
Learn more: espresso extraction ratios
Why tracking brew ratio matters for dialling in espresso
When you change a grind setting, you change the flow rate, which changes the yield at a fixed shot time. Tracking the ratio (yield / dose) rather than just time or taste tells you whether you are moving in the right direction. A finer grind slows flow, extends shot time, increases yield per gram of dose, and moves you toward higher extraction.
Most home baristas track grind settings by writing notes on paper or in a notes app. A dedicated log that calculates ratio and TDS automatically, compares to previous shots, and shows a trend over 10 shots makes the dial-in process faster and more systematic.
Extraction ratio in three steps
Enter dose and yield (dose is grams of ground coffee in, yield is grams of liquid espresso out; shot time is optional for logging). Read the extraction ratio shown large, TDS estimate, and a grind advice card (finer/coarser/on target) based on the ratio. Add grind setting and tasting notes, then log the shot to build a history table with colour-coded rows for under/ideal/over extraction.
FAQ
What is a good espresso extraction ratio?
The specialty coffee target is a brew ratio (yield / dose) of 1.5:1 to 2.5:1, with 2:1 being the most commonly targeted ratio for balanced extraction. For a 18g dose, a 2:1 ratio gives 36g yield. Ratios below 1.5 (ristretto territory) can taste syrupy and intensely sweet; above 2.5 (lungo) can taste thin and over-extracted.
Why is my espresso under-extracted?
Under-extraction (below 1.5:1 ratio) typically shows as sour, sharp, thin, or weak flavour. The primary fix is a finer grind setting to increase extraction by slowing the flow. Secondary factors include lower dose, higher brew temperature, or longer pre-infusion.
What is TDS in espresso?
TDS (Total Dissolved Solids) is the percentage of dissolved coffee compounds in the liquid espresso. Ideal espresso TDS is typically 8-12%. Higher TDS indicates stronger, more concentrated extraction; lower TDS indicates weaker extraction. The calculator estimates TDS from the extraction ratio using the Illy research correlation.