How Many Grams of Espresso in a Double Shot? (Exact Dose + Yield Guide)

A double shot of espresso, known as a doppio, uses 14-18 grams of finely ground coffee to produce 28-40 grams of liquid espresso through a standard 1:2 brew ratio. This precise measurement delivers balanced flavor, body, and crema under 9 bars of pressure. Home baristas and professionals weigh both input dose and output yield for repeatable results every time.

Standard Double Shot Measurements

Industry standards define a double shot dose as 14-18 grams of coffee grounds packed into a double portafilter basket. This typically extracts 28-36 grams of liquid espresso over 25-30 seconds of brewing time. Many specialty coffee shops prefer 16-20 grams for enhanced richness, particularly with lighter roasts that benefit from higher doses.

Regional variations exist. Traditional Italian espresso often uses 14 grams yielding around 60ml (roughly 60g), while modern third-wave coffee targets 18g input for 36g output precision. Scales always outperform volume scoops for accurate dosing across different grind sizes and bean densities.

Coffee Dose Breakdown

Dose Level	Grams of Coffee	Ideal For	Typical Yield (1:2 Ratio)
Beginner	14g	Mild flavor	28g espresso
Standard	16-18g	Balanced shots	32-36g
Bold	18-20g	Strong taste	36-40g

Larger double baskets accommodate higher doses without overflow, while light roasts often require 18g+ to counter acidity and achieve proper extraction.

Espresso Yield Explained

The liquid espresso output from a double shot weighs 28-40 grams total—not the coffee grounds themselves. Following a 1:2 brew ratio, 18 grams of coffee input doubles to 36 grams of extracted beverage ready to drink. The signature golden crema contributes visual volume but only minimal additional weight.

Place a scale under your cup to track yield precisely. Target 25-30 seconds from pump start to reach 36g from an 18g dose. Faster extraction suggests coarser grind adjustment; slower pulls indicate finer grinding or lighter tamping pressure.

Factors Affecting Gram Measurements

Grind size determines how densely coffee packs into the portafilter. Finer grinds create higher resistance, allowing precise 18g doses by weight rather than volume. Bean roast level influences extraction speed—darker roasts dissolve faster and suit 14-16g doses, while light roasts demand more coffee mass.

Apply even 30 pounds of tamping pressure to prevent water channeling through uneven puck surfaces. Maintain water temperature between 90-96°C and consider pre-infusion on capable machines. Taste guides adjustments: sour notes signal under-extraction (increase dose or time), while bitterness indicates over-extraction (reduce dose or coarsen grind).

Brewing Tips for Perfect Double Shots

Start with 18 grams in a calibrated double basket, tamp level and firm, then pull exactly 36 grams of yield. Fresh medium roast beans provide balanced sweetness and chocolate notes ideal for learning ratios. Weigh every shot initially to dial in your specific grinder and machine combination.

Explore variations like ristretto (1:1.5 ratio, 27g yield) for concentrated intensity or lungo (1:3 ratio, 54g yield) for smoother, tea-like pulls. Clean the portafilter group head and basket immediately after each shot to avoid flavor carryover between brews.

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