Caffeine Wisdom: Espresso Extraction Ratio and the Impact on Flavour

Depends on the "Extraction Ratio" espresso can be divided into: Ristretto, Normalle & Lungo 

Extraction Ratio is the relationship between the amount of coffee that you put inside the portafilter and the mass of the resulting beverage aka yield. For example, if you put 20g of ground coffee inside the portafilter and pull a 40g shot, you’ll have a brew ratio of 20:40 or 1:2

Controlling the Extraction Ratio can directly influence the final flavour of your espresso, we suggest you to follow the recipe below and before slowly adjusting to your liking. What’s more, since every coffee is different, the result will vary according to the origin, roast profile, and more

Ristretto Recipe:

• Ratio: 1:1 - 1:1.5
• Coffee: 18g 
• Yield: 18g - 27g
• Result: Sweet > Acid > Bitter

Normalle Recipe:

• Ratio: 1:2 - 1:2.5
• Coffee: 18g
• Yield: 36g - 45g
• Result: Sweet = Acid = Bitter

Lungo Recipe:

• Ratio: 1:3 - 1:3.5
• Coffee: 18g
• Yield: 54g - 63g
• Result: Sweet < Acid < Bitter