Single: 7–9 g of coffee for 25–30 ml of espresso. Double: 16–20 g (standard is 18 g) for 36–40 ml. The specialty coffee scene pulls almost exclusively double shots, as they are vastly more consistent.

How much coffee goes into a single or double shot?

Single: 7–9 g of coffee for 25–30 ml of espresso. Double: 16–20 g (standard is 18 g) for 36–40 ml. The specialty coffee scene pulls almost exclusively double shots, as they are vastly more consistent.

Why that is

The dose — the amount of coffee grounds in your portafilter basket — determines how much coffee is available for extraction and how intense the final espresso will taste. More coffee = more extractable compounds = more body and intensity.

Single Shot: 7–9 g of coffee in a single basket (usually 58mm diameter, but deeply sloped to a small flat bottom). Yields 20–30 ml of espresso. In a traditional Italian bar, this is the standard — a short, punchy shot.

Double Shot: 16–20 g of coffee in a double basket. The modern specialty standard is 18 g. This yields 36–40 ml of espresso at a 1:2 ratio. The double is the de-facto standard today because it delivers far more consistent results.

Why is the double more reproducible? In a small single basket, the water distributes unevenly due to the very thin coffee bed and the awkward basket geometry. Tiny mistakes in distribution or tamping have massive consequences. In a larger double basket, the thicker coffee puck is much more forgiving of minor inconsistencies. The result is a much more stable extraction.

Most modern espresso machines — even home models — come optimized for double shots and include double baskets. Some include a single basket, but using it is rarely recommended. If you only want a small amount of coffee, the standard practice is to pull a double shot into two cups and share it — or just enjoy the full amount yourself.

Within the double basket range, there is room to play: 16 g for a lighter, more delicate shot, 20 g for a heavy, syrupy one. The exact dose depends heavily on the basket itself — every basket has an optimal capacity. Avoid overfilling (where the puck hits the shower screen) or underfilling (where the puck swims in excess water).

A scale is absolutely non-negotiable for dosing. Volumetric dosing (using spoons or a line on your grinder hopper) is wildly inaccurate, as the density of ground coffee shifts depending on the roast level and grind size.

In practice at Green Wall Coffee

At Sophienstraße 27, we pull exclusively double shots — 18 g dose, 36 g output. If a guest explicitly orders a single espresso, we still use the double basket and simply split the shot. It sounds wasteful, but it guarantees a vastly superior cup compared to struggling with a single basket. My advice to home baristas: toss your single basket in the drawer, buy a scale, and stick to dosing 18 g in your double basket.

Related questions

• What is the ideal espresso ratio?
• How do I make the perfect espresso?
• What is a ristretto and what is a lungo?

You can find more in-depth information in the article How to make perfect espresso. Or drop by Sophienstraße 27 — Mon–Fri 8am–5pm, Sat 10am–5pm.