意式浓缩比例与调试计算器
锁定咖啡粉量、设定萃取比例，从短萃到长萃精准调试意式浓缩——附带酸涩与苦涩排查及萃取时间校验。
计算器
1:2 · 标准萃取（Normale）
口感均衡——很棒。保持当前粉量和磨度，再凭口感微调。 你的萃取时间落在经典的 25–30 秒区间内。
关于此计算器
Espresso is a ratio game. Fix your dose (the grams of coffee in the basket), choose a brew ratio, and this tells you the yield to aim for in the cup, names the style — ristretto, normale or lungo — and checks your shot time. Tell it how the shot tastes and it points you at the right lever to pull next.
如何解读你的结果
The brew ratio is yield ÷ dose. 1:2 (e.g. 18 g in, 36 g out) is the modern specialty default — "normale". Pull tighter (1:1–1:2) for a ristretto: syrupy and intense. Pull longer (1:3–1:4) for a lungo: lighter and more drinkable. Shot time is a symptom, not a setting: aim for roughly 25–30 s for a normale, but let taste lead. Sour means under-extracted (grind finer); bitter means over-extracted (grind coarser).
计算方法
Yield (g) = dose (g) × ratio. The ratio denominator classifies the style: ≤1.5 ristretto, ~2 normale, ≥2.5 lungo (boundaries are indicative). Shot time is checked against the conventional 25–30 s window. These are widely-used starting points, not standards — espresso is deliberately a moving target.
实例演示
You dose 18 g, target a 1:2 ratio, and the shot runs 28 seconds.
Aim for 36 g in the cup — a "normale" shot, with the time right in the 25–30 s window. If it still tastes sour, grind finer; if bitter, grind coarser.
常见问题
Should I chase a number or chase taste?
Taste, always. The ratio gets you in the ballpark and tells you which knob to turn; your palate makes the call. Pros change ratio and grind by flavour, not by hitting an exact second count.
My shot time is perfect but it tastes bad — why?
Time is downstream of grind, dose, distribution and puck prep. A "perfect" 27 s shot can still channel or run uneven. Fix grind and prep (WDT, level tamp) first, then read the time.
What dose should I use?
Use what fills your basket well — commonly 18–20 g in a standard double on modern machines (older SCAA spec is 14–18 g). Keep dose fixed while you dial grind and ratio so you only change one thing at a time.
Is a faster shot stronger?
Not necessarily. Strength tracks the ratio (less water out = stronger), while a fast shot usually means coarse grind or channeling and tends to under-extract — often weak AND sour. Grind finer to slow it down.
资料来源
- home.lamarzoccousa.com/using-espresso-brew-ratios
- sca.coffee/sca-news/25-magazine/issue-3/defining-ever-changing-espresso-25-magazine-issue-3
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