Using more water in relation to dose will dilute your espresso (make it weaker). 1:2 which means that with 20g dose your yield would be 40g. Yield is often communicated in relation to the dose e.g. The advantage of measuring in grams is accuracy as your volume isn’t dependent on freshness of the roast as it is when measuring in ml. Traditionally yield was, and this is measured in millilitres (ml) but also during last 10 years more and more baristas have started to use scales and measure yield in grams. Yield means the amount of liquid (coffee) you have in the cup. Channelling means that the water isn’t running evenly through the coffee puck and it is creating channels to the puck.

Using smaller dose in bigger baskets will likely create channelling problems as there is too much space for water. If I was for some reason to use less coffee, something like 14 grams, I would need to change my baskets to smaller ones. For darker roast I would use a bit bigger dose (20-21 grams in 20g basket). If your coffee’s roast is lighter, then I would suggest a lower dose (18-20 grams in 20g basket). 20 gram baskets, you can use a bit more or less coffee depending on your roast. 20 grams of coffee.Įven thought you have e.g. For example, in our training facilities we have 20 gram baskets so for my recipe I would use approx. The basket size should determine how many grams you should use coffee. Just check your portafilter’s basket size. How do I know then how many grams should I use? This is the easiest part in the recipe making process. I always start my espresso recipe making with dose. 14 grams used to be truth back in the days when coffees used in espresso where roasted darker but during last 10 years the doses have increased as lighter and lighter roasts have been used in espresso. Usually dose is measured in grams and it is widely seen that for double espresso you should use something between 14 and 24 grams of coffee.

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