How many ounces is a normal shot of espresso?

A normal shot of espresso is generally considered to be 1 to 2 ounces. However, the exact amount can vary depending on factors like the type of beans, grind size, and extraction method. Keep reading for more details on standard espresso shot sizes and how to pull the perfect shot.

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What is Considered a “Shot” of Espresso?

In the world of coffee, a “shot” refers to the amount of espresso produced from the espresso machine in one pull. This is also sometimes called a “pull” of espresso or an “espresso shot.”

When you order an espresso at a coffee shop, you are typically served a single 1-2 ounce shot. In specialty coffee shops, a standard double shot of espresso contains about 2 ounces of espresso.

Single Shot

A single espresso shot is made with about 7-9 grams of finely ground coffee beans. It produces about 1-1.5 ounces or about 30-45ml of concentrated espresso.

Double Shot

A double shot of espresso uses around 14-18 grams of ground coffee and extracts about 2-3 ounces or 60-90ml of espresso.

Factors That Affect Espresso Shot Volume

There are a few key factors that determine the volume of an espresso shot:

The amount of ground coffee used
The grind size and grind consistency
The type of espresso machine and pressure

The extraction time
The variety and roast of the coffee beans

Baristas will adjust these factors to dial in the perfect 1-2 ounce double shot. Let’s look at each one in more detail:

Amount of Coffee

The amount of ground coffee used directly impacts the volume of espresso produced. More ground coffee will produce more espresso. The standard amount is 14-18g of finely ground coffee for a double shot.

Grind Size

The grind size greatly affects the rate at which water flows through the coffee bed during extraction. Fine grinds slow down the rate, while coarser grinds speed it up. Generally a fine grind is used to produce a full bodied 1-2oz double shot.

Espresso Machine Pressure

Standard espresso machines use 9-10 bars of pressure to force hot water through the ground coffee. Higher pressure extracts more coffee, resulting in a higher volume. Proper pressure is needed to extract a properly sized double shot.

Extraction Time

A standard double shot is extracted for about 25-30 seconds. Shorter times under extract, while longer overextract. 25-30 seconds is ideal for a 2oz double shot.

Coffee Beans

The variety and roast of the coffee beans also impacts shot volume. Darker roasts tend to extract more volume due to their lower density. The natural oils and density of different bean varieties also play a role.

How to Pull the Perfect 2 Ounce Espresso Shot

Here are some tips for getting the perfect double shot volume:

Use freshly roasted coffee beans, ideally within 4 weeks of the roast date
Grind beans to a fine, consistent texture right before pulling shots
Use 14-18g of ground coffee for a double shot

Distribute ground coffee evenly and tamp consistently at 30lbs of pressure
Heat espresso machine to proper temperature (around 200°F)
Flush grouphead before pulling shots to preheat

Extract double shot for 25-30 seconds
Use a scale to measure output and stop extraction at 2oz
Adjust grind size or dose to achieve 2oz in 25-30secs

Getting the optimal double shot takes some dialing in. Make small adjustments to the grind size, dose, or brew ratio to achieve 2 ounces in 25-30 seconds based on tasting.

Normal Single Shot vs Double Shot

The key differences between a single and double shot of espresso are:

Shot Type	Ground Coffee	Volume	Extraction Time
Single	7-9g	1-1.5oz	20-30 seconds
Double	14-18g	2-3oz	25-30 seconds

As you can see, a double shot uses about twice as much ground coffee and produces twice the volume in roughly the same amount of time as a single shot.

Standard Shot Sizes

Although 1-2 ounces is considered the standard espresso shot amount, you may see some variance depending on region and coffee culture. Here are some general espresso shot standards:

Ristretto: 1 ounce or 30ml
Standard Single: 1.5 ounces or 45ml

Lungo: 1.5-3 ounces or 45-90ml
Standard Double: 2 ounces or 60ml
Doppio: 2 ounces or 60ml

These shot standards can vary by +/- 0.5oz depending on the cafe. But in general, a single shot is around 1-1.5oz and a double is 2oz.

Ristretto

A ristretto shot is extracted using the same amount of ground coffee as a single shot but with less water so it produces about 1oz or 30ml of very concentrated espresso. Ristretto means “restricted” in Italian.

Lungo

A lungo shot uses the normal amount of ground coffee but is extracted with more hot water to produce 1.5-3oz or 45-90ml of espresso. Lungo means “long” in Italian.

Espresso Drinks Shot Standards

Standard espresso-based drinks are made with the following number of shots:

Espresso macchiato: 1 shot
Cortado: 1 shot

Cappuccino: 1 shot
Flat white: 1 shot
Latte: 1 shot

Americano: 1-2 shots
Caffe mocha: 1-2 shots
Caffe breve: 2 shots

Caffe corretto: 1 shot

Drinks like lattes and cappuccinos contain mostly steamed milk, so they use only a single shot. Drinks like americanos dilute the espresso with water, so may use 2 shots for proper flavor balance.

Pulling Proper Shot Volume

Brewing espresso is a delicate art and science. Here are some key steps for getting the right volume shots:

Start with high quality, fresh coffee beans.
Grind beans just before brewing to preserve freshness.
Use proper dose for single or double shot (7-9g or 14-18g).

Distribute grounds evenly and tamp consistently.
Heat espresso machine to ideal temperature.
Purge machine before pulling shots.

Place cup on scale and tare/zero scale.
Start extraction and stop when 1-2oz is reached.
Adjust grind size and dose to reach the target volume.

Weighing shots on a scale helps ensure consistency. Taste and adjust to achieve an optimal flavor balance in the target volume.

Volume for Stovetop Espresso Pots

Manual stovetop espresso makers like the Bialetti Moka pot also produce coffee in shot volumes:

1-cup size makes 2 single shots around 1oz each.

3-cup size makes 2 double shots around 2oz each.
6-cup makes 4 double shots.
9-cup makes 6 double shots.

Unlike machine espresso, stovetop espresso relies on steam pressure and the brewing process cannot be stopped at a precise volume. But the volume produced will be in the range of single or double shots.

Adjusting Dose to Hit Volume

The ground coffee dose is the main factor you can adjust to achieve the target shot volume. Here are some tips:

If shot volume is low, increase dose 1g at a time until target is reached.

If volume is high, reduce dose 1g at a time.
Only adjust dose 1g between shots to monitor changes.
Keep shot time around 25-30 secs when adjusting dose.

Taste each shot to ensure proper concentration.

Be methodical and patient when dialing in shot volume – make small adjustments of 1g to achieve the ideal volume and taste.

Weighing Shots for Consistency

Using scales makes it easy to assess and adjust shot volumes:

Place cup on scale and tare/zero it.
Start extraction and watch the weight increase.
Stop when the target volume is reached.

If volume is off, adjust grind or dose up/down 1g.
The scale provides real-time visual feedback on volume.

This takes the guesswork out and helps you zero in on the perfect parameters for any coffee. Change one variable at a time and take tasting notes.

How Pressure Impacts Volume

Brewing pressure forces water through the ground coffee to extract espresso. Higher pressure generally increases shot volume:

Standard machines use 9-10 bars of pressure.
Prosumer models allow adjusting from 6-12 bars.

Higher pressure extracts more coffee particles.
Pressure impacts volume but also flavor balance.

Start in the 9-10 bar range and adjust if needed 1 bar at a time. Higher pressure can overextract coffee, while too low under extracts it.

Troubleshooting Shot Volume

Here are some common issues that can lead to too much or too little shot volume:

Volume Too Low

Old coffee beans lacking oils and crema
Coffee ground too coarse

Not enough coffee dose
Weak brew pressure
Machine needs cleaning/decaling

Volume Too High

Coffee ground too fine
Too much coffee dose
Overly dark roast coffee

High brewing pressure
Machine overheating, reducing resistance

Make small adjustments to dose, grind size, or pressure to achieve the optimum 1-2oz double shot volume based on taste.

How Grind Size Affects Volume

Grind size has a major impact on shot volume. Findings:

Finer grinds slow water flow, increasing volume.
Coarser grinds speed flow, decreasing volume.

A fine grind is common for standard volume shots.
Larger grind allows extracting ristretto shots.
Adjust grind gradually to maintain shot time around 25-30 secs.

A fine grind slows the brewing process for proper extraction. Minor grind adjustments can significantly impact volume.

Single vs. Double Basket Volumes

Portafilters have single and double shot filter baskets:

Single shot: Holds 7-9g of coffee.

Double shot: Holds 14-18g of coffee.
Double basket allows proper headspace for full extraction.
Singles can be used to split a double shot in two drinks.

Volume depends on grind size and coffee dose in basket.

Dose accordingly for the basket size you are using. Aim for 25-30 second extractions regardless of basket size.

Emptying the Grouphead

Flushing water through the grouphead before pulling shots helps stabilize temperature and reduce previous coffee residue. Benefits include:

Ensures grouphead is at proper extraction temperature.
Removes stale coffee oil buildup.
Heats the portafilter and basket for better extraction.

Improves shot volume and crema quality.
Only takes a few seconds.

Let water flow through until it runs clear. Proper flushing improves shot quality and consistency.

Conclusion

A standard single shot of espresso contains about 1-1.5 ounces of espresso, while a double shot, the standard for most espresso-based drinks, contains about 2 ounces. The exact amount can vary based on the grind size, coffee dose, and brewing parameters used. Following proper preparation steps and weighing output helps achieve the ideal 1-2 ounce double shot.