Espresso Ratio Calculator
Espresso ratios are dose in, espresso out. Pick a recipe, set your dose or target yield, and the calculator holds the ratio: 18 g at 1:2 is 36 g in the cup, a 1:4 turbo shot from the same dose is 72 g. Shot time stays a grind decision, and the tool says so rather than pretending to control it.
Ratio first, then grind
Dialing in is simpler when you fix the ratio and move one variable. Choose 1:2 (or 1:4 for a turbo), weigh the dose, and stop the shot at the target yield. If it ran fast, grind finer; slow, coarser. Sour usually means under-extracted, bitter over-extracted; taste outranks the stopwatch.
The blooming espresso recipe adds a low-pressure preinfusion and a 30-second pause that raises extraction without harshness; it needs a machine that can pause the pump. For how espresso differs from filter in strength and extraction, see pour over vs espresso and how extraction works. The BeanBench app tracks shots with dose, yield, time, and taste, and suggests the next change.