Dose (Extraction)

Dose refers to the precise weight of dry ground coffee used as the input for a brew and is always measured in grams on a scale, not by volume or scoops, which introduce inconsistency. Typical targets: 18-20 g for a double espresso, 15-20 g for 300 ml of filter coffee (brew ratio 1:15-1:17), and 15-20 g for AeroPress. Dose is one of the three core variables in any extraction recipe alongside grind size and water, and it directly determines TDS (strength) and extraction yield: increasing dose while holding water constant raises strength but can lower extraction percentage if flow is impeded.

How does dose shape strength and extraction yield?

Dose refers to the mass of dry coffee used in a single brewing preparation, typically measured in grams. In espresso, the dose is the mass of ground coffee loaded into the portafilter basket before extraction, and modern specialty double shot doses range from 16g to 22g depending on basket size and style. In filter brewing, dose is one half of the brew ratio equation (dose:water). The relationship between dose and extraction yield is counterintuitive: holding water volume constant and increasing the dose does not simply make the coffee stronger, it also decreases extraction yield (EY), because there is less water available per gram of coffee to dissolve solubles. This is why the SCA Brewing Control Chart, published by the Specialty Coffee Association, operates as a two-dimensional tool: you cannot read cup quality from dose alone without knowing water volume. In espresso, the dose determines the puck height in the basket: too low a dose creates a thin puck that extracts unevenly; too high a dose compresses the basket's headspace and increases extraction resistance. Single-dose grinders (designed to grind exactly the dose needed for one shot, minimising retention) have become a specialty standard, as traditional grinders with hoppers can retain stale coffee from previous sessions.

How do you choose the right dose for each method?

For espresso: start with the dose recommended for your basket (usually marked inside, an 18g basket works best at 16-18g). Adjust dose in 0.5g increments as part of the dialing-in process. For filter: use a kitchen scale to weigh both coffee and water to the gram, since volume measurements (scoops, tablespoons) are unreliable. A standard starting dose for V60 is 15g coffee per 250ml water (1:16 ratio).

Related Terms

Related terms: Brew ratio, dose is one variable of the ratio. Extraction yield, dose affects EY when water is held constant. Espresso extraction, where dose is most precisely controlled. TDS, strength is partly determined by dose.