How Much Coffee to Use Per Shot: Espresso Dosing Guide
Getting the right amount of coffee for espresso can make or break your morning brew. In Australia, most cafés use 18-22 grams for what they call a “double shot” – which is actually just the standard these days. Single shots have pretty much disappeared from our coffee scene. Whether you’re pulling shots on a Breville Barista Express at home or dreaming of upgrading to something like a Rancilio Silvia, nailing your dose is where great espresso starts.
Why Dosing Matters More Than You Think
When we talk about dosing, we’re talking about weighing out your ground coffee before brewing. This isn’t like making a plunger where you can eyeball it – espresso is fussy. Get your dose wrong and you’ll either end up with watery, sour shots or bitter, over-concentrated ones that make you pull faces.
Here’s something interesting: while Italy still serves tiny 7-9g single shots, Australia jumped on the double-shot bandwagon years ago. Walk into any decent café from Surry Hills to Fitzroy, and they’re pulling 18-22g shots as standard. It just tastes better – more body, better balance, and enough coffee flavour to cut through milk drinks.
Singles vs Doubles: What’s the Difference?
Traditional single shots use about 7-9 grams and produce around 25-30ml of coffee in half a minute. Good luck finding one in Melbourne though – they’re basically extinct. Modern machines like the Breville Dual Boiler are built with doubles in mind.
The doubles we all know and love use 18-22 grams and give you 40-50ml of liquid gold in 25-30 seconds. This isn’t just about quantity – the larger dose creates better extraction and flavour balance. Australian roasters design their blends around this dose range too.
Different Machines, Different Approaches
Manual and Semi-Automatic Machines
If you’ve got a manual machine like the Gaggia Classic Pro, you’re in full control. Start with 20g for your doubles and tweak from there. These machines reward consistency – once you find your sweet spot, stick to it.
The Rancilio Silvia handles 18-20g beautifully, though you can push it to 22g if you’re working with light roasts that need the extra coffee to extract properly. Its 58mm portafilter gives you room to play.
Super-Automatic Machines
Machines like the DeLonghi Magnifica do the thinking for you, but they often default to lighter doses – think 7-12g per shot. That’s fine for what they’re designed to do, but don’t expect café-style intensity.
The Jura E8 lets you adjust from 5-16g per shot, which is handy for dialling in your preference. These machines have figured out the pressure and timing for their dose ranges, so trust their programming.
Pod Systems
Nespresso keeps it simple with pre-measured doses from 5g (for those tiny ristretto shots) up to 7g for the longer pulls. The Nespresso Vertuo steps it up with 8-18g depending on what size you’re after. No measuring, no fuss, but no customisation either.
Machine Dose Comparison
| Machine | Recommended Dose | Price Range (AUD) | Available At |
|---|---|---|---|
| Breville Barista Express | 18-22g | $899-$999 | JB Hi-Fi, Harvey Norman, The Good Guys |
| Rancilio Silvia | 18-20g | $1,200-$1,400 | Specialty coffee retailers, Amazon AU |
| DeLonghi Dedica Style | 14-18g | $299-$399 | Myer, The Good Guys, Amazon AU |
| Gaggia Classic Pro | 18-22g | $899-$1,099 | Specialty retailers, Amazon AU |
| Jura E8 | 6-16g (adjustable) | $2,200-$2,500 | Myer, specialty retailers |
| Nespresso Vertuo | 5-18g (preset) | $199-$399 | JB Hi-Fi, Harvey Norman, Myer |
What Affects Your Perfect Dose
Roast Level Makes a Difference
Light roasts are dense and stubborn – they often need 20-22g to extract properly. The beans haven’t expanded as much during roasting, so you need more coffee to get the strength and sweetness you’re after.
Medium roasts are the goldilocks zone at 18-20g. Most Australian café blends are roasted to this level because it works reliably. Dark roasts extract faster and can get bitter quickly, so 16-18g often works better.
Grind Size Connection
Here’s where it gets interesting: finer grinds need slightly less coffee because you’re getting more extraction from each particle. Go coarser and you’ll need to bump up your dose to compensate. It’s a balancing act.
If you’ve got a machine with a built-in grinder like the Breville Barista Pro, this relationship becomes easier to manage because you get consistent particle sizes.
Basket Size Matters
Standard 58mm baskets can handle 14-22g comfortably. Smaller 53mm baskets (like on the Sage Bambino Plus) work best with 14-18g. Overfill a small basket and you’ll get uneven extraction.
Precision baskets from VST or IMS extract more evenly but might need dose tweaks compared to the standard baskets that come with your machine. Many serious home brewers swear by them.
Getting Your Technique Right
Measuring Properly
Digital scales that read to 0.1g aren’t negotiable here. Put your portafilter on the scales, hit tare, then grind. If you’re grinding separately, use a dosing funnel – it’ll save you from coffee all over your benchtop.
Breville machines often come with decent dosing tools, but you can find aftermarket options that work with any setup.
Distribution and Tamping
Even the perfect dose won’t save you if the coffee isn’t distributed evenly. Break up clumps with a distribution tool or try the WDT method (stirring with thin needles). Poor distribution means channeling, which means bad coffee.
Tamp with about 15kg of pressure – enough to compress the coffee bed evenly. You want about 3-5mm clearance between your tamped coffee and the group head screen.
Regional Differences Across Australia
Melbourne’s Coffee Obsession
Melbourne cafés typically push higher doses – 20-22g is common. Local roasters like Seven Seeds and Patricia dial their blends for these doses because Melbournians want intensity in their coffee.
Sydney and Brisbane Style
Sydney and Brisbane tend toward 18-20g, balancing flavour with broader appeal. The warmer climate might influence this – lighter, more refreshing shots work better when it’s 35 degrees outside.
Perth and Adelaide Preferences
WA and SA follow similar patterns to Sydney – 18-20g is the sweet spot. Local water quality and roasting styles can influence what works best in these regions.
When Things Go Wrong
Under-Dosing Issues
Shots running too fast (under 20 seconds) with sour, weak flavours? You’re probably under-dosing. Bump it up 1-2g at a time until you hit that 25-30 second extraction window.
Over-Dosing Problems
Slow shots (over 35 seconds) that taste bitter and harsh usually mean too much coffee. Drop your dose by a gram and see how it goes. Over-dosing can also put unnecessary strain on your machine.
Inconsistent Results
If your shots are all over the place, inconsistent dosing is probably the culprit. Humidity changes can affect how your grinder behaves, so minor adjustments might be needed throughout the year.
Shopping for Dosing Gear
Essential Kit
You need decent scales – 0.1g accuracy and quick response times are key. Acaia and Brewista scales are popular choices among Australian coffee lovers, available through specialty retailers.
A dosing funnel will save you from wasting coffee and improve consistency. Weber Workshops makes great ones, and there are local Australian manufacturers producing quality options.
Choosing Your Machine
Consider portafilter size and what accessories are included. The Breville Oracle Touch automates dosing and tamping, which removes variables but also removes control.
Manual machines need more attention but give you complete control over every variable. Think about how hands-on you want to be with your coffee routine.
Where to Shop
JB Hi-Fi, Harvey Norman, and The Good Guys stock the popular home machines with competitive pricing and solid warranty support. Myer carries premium brands with excellent service.
Amazon AU has huge selection and convenience, though warranty support varies by brand. Specialty coffee retailers offer expert advice and ongoing support that’s worth the investment for serious home baristas.
Advanced Techniques
Dose Profiling
Some home baristas experiment with varying doses for different flavour profiles rather than sticking to strict rules. It’s about understanding what each coffee needs to shine.
Many Australian roasters now include dose recommendations on their bags, calibrated for local conditions and typical home setups. These are excellent starting points.
Seasonal Tweaks
Australia’s climate affects coffee storage and grinding behaviour. During humid periods, you might need to increase your dose slightly as coffee grinds differently. In dry weather, static can cause over-grinding, so reduce accordingly.
Weighing Up Different Dose Approaches
High Dose (20-22g)
Pros: Rich, full flavour; works brilliantly with light roasts; matches what you’ll get at good cafés; excellent sweetness and body.
Cons: Burns through coffee faster; needs bigger baskets; can overpower dark roasts; costs more per shot.
Standard Dose (18-20g)
Pros: Works across different roast levels; reasonable coffee consumption; suits most equipment; easier to get right.
Cons: Might not do justice to some specialty beans; less intense than higher doses.
Lower Dose (14-18g)
Pros: Economical; good for darker roasts; quicker extractions; beginner-friendly.
Cons: Can lack body; hard to achieve complexity; doesn’t match Australian café expectations.
Common Questions
How much coffee should I use for a double shot espresso?
Use 18-22 grams for a double shot. Most Australian cafés land around 20-21g. Start with 20g and adjust based on taste and timing – you’re aiming for 25-30 seconds total extraction time.
Does grind size affect how much coffee I should dose?
Absolutely. Finer grinds extract more efficiently, so you might need 1-2g less. Coarser grinds need more coffee to achieve proper strength and flavour balance. They work hand in hand.
Why do some espresso machines recommend different doses?
Different machines have different basket sizes, pressures, and brewing characteristics. Smaller 53mm portafilters work best with 14-18g, while 58mm ones handle 18-22g. Super-autos often use lower doses optimised for their specific systems.
How do I know if I’m using too much or too little coffee?
Under-dosing gives you fast, weak, sour shots that finish in under 20 seconds. Over-dosing creates slow, bitter shots that take over 35 seconds. The sweet spot is 25-30 seconds with good crema, sweetness, and body without harsh bitterness or sourness.
Should I adjust my dose for different coffee origins or roasts?
Yes, different coffees have different needs. Light roasts typically need 1-2g more than medium roasts because they’re denser. Dark roasts often work better with 1-2g less to prevent over-extraction. Single origins usually need fine-tuning compared to blends designed for consistency.