lungo
- 21 July 2025In short: An espresso contains 25-35 ml on average (usually 30 ml). A ristretto is shorter (15-20 ml), a double espresso (doppio) is 50-60 ml, and a lungo runs on to 60-90 ml.
An espresso contains on average 30 millilitres of coffee. That's enough for an intense, full coffee shot packed with flavour. But where does that amount come from? And how many ml are in a double espresso or a ristretto? Here you'll read how those volumes are determined and why the millilitres have more impact than you might think.
What determines the amount of an espresso?
The amount of espresso is determined by the ratio of ground coffee, pressure, temperature and extraction time.
An espresso isn't just any amount of coffee, but the result of a precise process. According to the guidelines of the Specialty Coffee Association, you use about 18 to 20 grams of finely ground coffee, from which in 25 to 30 seconds under 9 bar pressure about 30 millilitres of concentrated coffee is extracted.
How finely you grind the
- 26 May 2025In short: The ideal extraction time for an espresso is 25-30 seconds. Shorter (< 20 sec) gives a watery, sour taste; longer (> 35 sec) gives a bitter, over-extracted espresso. A ristretto runs 15-20 sec, a lungo 35-40 sec.
For the advanced barista, the extraction time of an espresso is much more than just a number. It's a direct gauge for extraction and therefore for flavour. An espresso that runs through too quickly or too slowly is rarely in balance, with a bitter, sour or watery coffee as the result. But what is the ideal time? And how do you adjust your grind, tamping or dose accordingly?
What is extraction time?
The extraction time, also called brew time, is the time the water needs to flow through the ground coffee in the portafilter, from the moment you press the espresso button to the last drop falling into the cup.
This time is always measured in seconds, usually with a stopwatch or a built-in timer in the espresso machine.
Important: extraction time isn't the same as warm-up
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