How many grams of coffee for a perfect espresso?

The secret of a perfect espresso is not only in the blend chosen, but also in the precision with which each individual step is performed. One of the most important of these is the dosage of ground coffee. Even a small variation in grams can radically transform the result in the cup, affecting taste, aroma, body and even the quality of the crema.

Whether you are an experienced barista or a professional in training, knowing how many grams of coffee to use to make a flawless espresso is crucial to ensuring a consistent quality experience for your customers. So, let's take a look at what the standard dosage is, how it has changed over time and what tools can help you best manage this crucial step.

Standard dosage and modern variants

Traditionally, about 7 grams of ground coffee is used to prepare a single espresso, while for a double espresso the dose doubles to 14 grams. The ideal dosage recommended by Portioli for a perfect espresso is 7.5 grams of coffee, or 15 grams for two espressos. This standard stems from decades of experience in Italian coffee shops, where the consistency of the espresso, the amount of crema and the balance of taste are the result of precise and proven dosage.

In recent years, however, with the evolution of coffee culture and the arrival of specialty coffee, new interpretations of dosage have emerged. Some baristas choose to slightly increase the amount of ground coffee to obtain a fuller-bodied and more aromatic extraction. Today, it is common to find single espressos prepared with 8 or 9 grams and double espressos from 16 to 20 grams, depending on the blend used and the desired effect.

The important thing is to understand that there is no single correct dosage, but the one best suited to the type of coffee, the machine used, the extraction method and, above all, the taste of the end customer. The objective remains one: to bring a balanced, harmonious coffee into the cup that is consistent with the identity of your establishment.

How weight affects aroma in the cup

The weight of coffee is not just a matter of numbers: it directly affects the final result in the cup. Insufficient dosage can lead to under-extraction, where the water passes through the coffee panel too quickly, extracting only part of the aromas and leaving a weak, acidic and lacking in body espresso. Conversely, overdosing can lead to over-extraction, with too much time passing through too quickly, which risks developing a bitter and unpleasant taste.

Adjusting the quantity of ground coffee means acting in synergy with other factors such as grain size, water temperature, pressure and extraction time. It is only by finding the right balance between all these elements that we obtain an espresso that best expresses the characteristics of the Portioli blend used, enhancing its aromatic notes and taste profile.

Useful tools for dosing correctly

To ensure consistency and quality over time, every coffee bar should equip itself with specific tools for dosing coffee. The first ally is the precision digital scale, indispensable during the testing and calibration phases. It allows you to accurately measure the grams of ground coffee to be used for each brew, helping you to standardise your service.

Many modern professional coffee grinders are equipped with automatic dosing systems that allow you to set the desired weight for each individual brew, reducing the margin for human error and speeding up the work. The choice of the correct filter holder is also crucial: each filter has a maximum capacity that must be respected in order not to compromise the quality of extraction.

Finally, the tamping pressure should not be overlooked. Even with the right dosage, uneven tamping can cause preferential channels during the passage of water, altering the aroma and crema of the coffee. Consistency, in this case, is just as important as precision.

With Portioli blends, developed to offer maximum yield and consistent quality, and with a conscious technique, you can offer your customers a balanced, rich, consistent espresso. And, above all, memorable.