The Espresso Numbers Table
The Espresso Numbers Table is BrewStation's normalized reference dataset for home-espresso brewing parameters — brew ratios, extraction temperature, brew pressure, grind-size microns, PID temperature stability, water hardness, and more — collected into one versioned table with a downloadable CSV. Every figure traces back to a published BrewStation guide or a named external standard (Istituto Nazionale Espresso Italiano, Specialty Coffee Association). These are documented conventions and measured ranges, not universal laws — read the caveats below each table.
Download the CSV (espresso-numbers.csv) →
Brew ratios by drink and method
| Drink / method | Ratio (dose:yield or coffee:water) | Notes |
|---|---|---|
| Ristretto | 1:1 to 1:1.5 | Smaller, concentrated shot |
| Normale (standard shot) | 1:2 | Modern balanced reference point |
| Lungo | 1:2.5 to 1:3+ | More volume, more bitter compounds if pushed far |
| Pour-over / drip | 1:15 to 1:17 | Grams coffee to grams water |
| French press | 1:12 to 1:15 | Grams coffee to grams water |
Caveat: these are conventions, not laws. Bean, roast level, and personal taste all shift where the best ratio lands for a given coffee. Full context: Espresso Dose, Yield, and Ratio Explained.
Temperature ranges
| Parameter | Range | Notes |
|---|---|---|
| Espresso brew water temperature | 195-205°F (90-96°C) | Standard window across most methods |
| Brew temp lean, light roasts | 203-205°F | Denser bean structure extracts better slightly hotter |
| Brew temp lean, dark roasts | 195-198°F | Already more soluble; turns bitter/ashy if pushed hotter |
| PID temperature stability | ±1°F | Feedback-loop control, mid-tier+ and dual-boiler machines |
| Mechanical thermostat swing | ±10-15°F or more | Binary on/off heater cycling, budget/entry machines |
| Milk steaming temperature | 140-155°F (60-68°C) | Sweetness peaks near 140°F; proteins scald past ~160°F |
Full context: What Is PID on an Espresso Machine? and How to Steam Milk for Latte Art.
Pressure: the 9-bar truth vs advertised ratings
| Parameter | Value | Notes |
|---|---|---|
| Actual brew pressure at the puck | 9 bar ± 1 bar | Per Istituto Nazionale Espresso Italiano's 2003 certification standard |
| Advertised pump maximum static rating | 15-20 bar | Marketing figure, regulated down by an over-pressure valve (OPV) before reaching the puck |
| Softer-extraction trend (some modern/light-roast setups) | ~6 bar | Niche technique, not the mainstream standard |
Full context: 15 Bar vs 9 Bar Espresso Pressure and What Is Pressure Profiling?.
Grind size by brewing method
| Method | Grind size (microns) | Notes |
|---|---|---|
| Espresso | 200-400 microns | Fine; many "fine" budget grinders can't actually reach this range |
| Pour-over / drip | 400-800 microns | Medium |
| French press | 800-1200 microns | Coarse |
Full context: Do You Need a Good Grinder for Espresso? and Flat vs Conical Burr Grinders.
Extraction targets, hardware standards, and water
| Parameter | Value / range | Notes |
|---|---|---|
| Standard double-shot dose | 18-20g | Basket-size dependent |
| Target shot time (normale ratio) | 25-30 seconds | Diagnostic for grind size at a fixed dose/ratio |
| Ideal extraction yield (SCA Brewing Control Chart) | 18-22% | Percent of dry grounds' mass dissolved; below sour, above bitter |
| Commercial portafilter diameter | 58mm | Widest accessory availability, most even extraction |
| Breville proprietary portafilter diameter | 54mm | Fewer upgrade accessories than 58mm |
| Budget-tier portafilter diameter | 51mm | De'Longhi Stilosa/EC155 class |
| Single-boiler brew-to-steam recovery | 30-60+ seconds | Time to climb from brew temp to steam temp |
| Water hardness — soft | under 60 ppm | Convention band; check utility water report or test strips |
| Water hardness — moderate | 60-120 ppm | Convention band |
| Water hardness — hard | above 120 ppm | Convention band; drives more frequent descaling |
| Descaling interval, hard water + daily use | ~1 month | Scale is the #1 cause of premature machine failure |
| Espresso caffeine content | 60-70mg per 1oz shot | ~63mg typical; roughly 5-6x drip coffee per ounce |
Full context: Why Is My Espresso Watery With No Crema?, Water Hardness and Espresso Machines, and How Often Should You Descale?.
Methodology & versioning
Version 1.0, last verified July 30, 2026. Every row in this table is drawn directly from a published BrewStation guide (linked under each section) or from a named external standards body — the Istituto Nazionale Espresso Italiano's 2003 certification standard for brew pressure, and the Specialty Coffee Association's Coffee Brewing Control Chart (originating in Ernest E. Lockhart's 1950s MIT-affiliated research) for extraction yield. No figure on this page was estimated or invented for this dataset — where a number could not be verified against a BrewStation guide or a named source, it was omitted rather than guessed.
Correction policy: when a figure changes — a standard updates, a manufacturer spec shifts, or an error is found — the version number increments (v1.1, v1.2, etc.) and the "last verified" date updates. This page does not silently rewrite numbers; version history exists precisely so a number cited elsewhere can be traced to the table state it came from. Spot an error or a stale figure? Start from the linked source guide, which carries full sourcing and context for that number.
Honest caveat: almost every range here is a documented convention or a measured typical band, not a physical law. Ratios, temperatures, and grind sizes all vary with bean, roast, equipment, and taste — treat every value in this table as a well-sourced starting point to dial in from, not a rule that guarantees a specific outcome.
Dial-in essentials
Conical Burr Grinder
A good burr grinder upgrades your cup more than any machine — consistent grind is what makes real espresso possible.
Shop on Amazon →Digital Coffee Scale
A 0.1g scale with a timer lets you weigh dose and yield so you can repeat a great shot instead of guessing.
Shop on Amazon →Gooseneck Kettle
Precise pour control and a temperature readout — essential for pour-over and handy for pre-warming cups.
Shop on Amazon →Knock Box
Bangs out the spent puck in one move and keeps grounds out of your sink drain — a small quality-of-life win.
Shop on Amazon →Bottomless Portafilter
See your extraction as it happens — spraying or channeling shows up instantly, so you dial in faster.
Shop on Amazon →Frequently Asked Questions
The Espresso Numbers Table is BrewStation's normalized reference dataset for home-espresso brewing parameters — brew ratios, extraction temperature, brew pressure, grind-size microns, PID tolerance, and more — consolidated into one versioned, sourced table with a downloadable CSV.
Each row is drawn from BrewStation's own published guides (dose/yield/ratio, PID, pressure profiling, 9-bar vs 15-bar, grinder types, water hardness) or from named external standards bodies (the Istituto Nazionale Espresso Italiano's certification standard, the Specialty Coffee Association's Coffee Brewing Control Chart). No number here was invented for this page.
Conventions and ranges, not laws. Brew ratios like 1:2 are the specialty-coffee reference point, not a fixed requirement — bean, roast, and taste all shift where the best number lands for a given cup. Ranges reflect the documented convention, and the table says so directly rather than presenting a single number as universal truth.
The table carries a version number and a last-verified date. When a figure is updated or corrected, the version increments and the date changes — this page does not silently rewrite numbers without a visible version bump. Corrections are welcome; each row traces back to a specific BrewStation guide or named external standard that carries the full sourcing.
Yes — the full table is available as a CSV at brewstationlab.com/espresso-numbers.csv, structured with one row per parameter (category, parameter, value range, unit, notes) for use in spreadsheets, scripts, or citation.
Last updated: July 30, 2026. Dataset version 1.0. Raw data: espresso-numbers.csv.