How Many Ounces In a Shot of Espresso?

A shot of espresso is considered to be one (fluid) ounce, while a double shot is two (fluid) ounces. A fluid ounce is 30 mL (as opposed to an ounce by weight being 28 g).

This volume refers to the espresso shot volume (water) that gets passed through the espresso.

The weight of the coffee required for a single shot is typically 7 grams for a single shot, and 14 grams for a double shot. This can be adjusted up to 9 grams for a single and 18 grams for a double, depending on your machine and how strong you like your coffee.

A double shot should take between 20-30 seconds to brew. Most machines are calibrated to apply a given amount of pressure (measured in “bars”) to a given volume of water, which is resisted by the espresso in the portafilter. An espresso that is ground too fine will resist the flow of water too much, while a grind that is too coarse will let the water pass through too quick and result in an underextracted brew.

Coffee Beans in Espresso

The flavor and intensity of the espresso shot will vary depending on which beans are used – a coffee known for a full body such as those from Kenyan, Sumatran or Guatemalan will typically contain more dissolved solids and taste more “intense”. Fuller bodied coffees will “feel” and “taste” different – so 1 fl.oz. of origin may feel like 1.25 fl.oz. of another.

While most premium coffees are Arabica, blending in Robusta beans is a surefire way of adding more caffeine and adding crema.

Ounces per Ristretto Shot

A ristretto is a half ounce (15 mL) of water passed through the same quantity of coffee beans (7 grams) – specifically, first 15 mL – the shot is cut short. Therefore a double ristretto gives you the same quantity of fluid of a single regular ounce (2 x 15 mL  = 30 mL), but takes more time, coffee and labour because the process has to be done twice.

Ristretto shots are popular among those that consider themselves “Aficionados” because the “best” part of the espresso comes out near the beginning. As the shot nears the 20 second mark and later, more bitter compounds are extracted from the coffee as compared to the beginning.

Additionally, more coffee solids are extracted near the beginning of the shot, which is why it typically looks dark, thick and syrupy at first and begins to look like golden water at the end. These solids – including caffeine but also caramelized sugars and chlorogenic acids – add to the flavor of the espresso. Overall, a double ristretto will contain the same number of ounces as a regular shot of espresso, but the higher amount of dissolved solids means it will be thicker and more flavorful.


How Much Ground Coffee per Cup?

Coffee FAQ

This FAQ is dedicated to coffee and all that goes with it. There are several newsgroups in which these topics may be of relevance, including,, and alt.drugs.caffeine. I welcome any and all contributions to this FAQ. If you do not agree with the info in here please let me know or write an article for the FAQ. If you feel you can explain something better than I have, by all means rewrite the article and send it in.

Brewing the Ultimate Drink

A few tips and guidelines for getting the most out of your morning coffee.

What is the best temperature to brew coffee?
Is water important?
Coffee quality
What is the difference between arabica and robusta coffee beans?
Just how much ground coffee do I need for x amount of coffee?

Coffee Beans

Delve into the world of single origin Arabica coffee beans.

Coffee Beans
Espresso Beans
Top 10 Best Coffees in the World

Preparation Methods

What’s the right way for your to make your coffee? Read up on different methods.

Drip coffee
French Press aka Press Pot aka Cafetiere aka Bodum
Espresso Machines and Makers
Vacuum Coffee Makers
Ibrik aka cezve
Moka Pot aka Mocha Pot aka Stove Top


How many ounces in a shot of espresso?

Peripherals and Storage

The lesser considered parts of your coffee experience.

Proper care of coffee makers…
How to clean an espresso machine
How to store coffee beans?
What kind of grinder should I buy?
What is the best way to clean my coffee bean grinder?
Vacuum Bottles and Carafes for storing brewed coffee

Home Coffee Roasting

Want to try your hand at roasting green coffee beans?

Why roast green coffee beans at home?
How do I roast green coffee beans at home?
More home coffee roasting information
Green Coffee Bean Vendors

Do it Yourself

Growing coffee trees
Processing raw coffee beans


Often asked questions.

Espresso & Coffee Bean Guide
How do you spell Espresso?
What is a Kopi Luak coffee?
How much caffeine is in decaf?
Why do some people put egg shell in coffee grounds?
When did companies first start to make tinned coffee?
What is “white coffee”?
Does coffee cause cancer?

Coffee Drink Recipes

Learn to make some new drinks, and some twists on your old favorites.

Making chocolate covered espresso beans
Caffe Latte
Turkish Coffee
Irish Coffee
Thai Iced Coffee
Vietnamese Iced Coffee
Vanilla Sugar
Italian Soda


Spice up your coffee with a few changes.

General Flavoring Notes
Chicory Coffee
Italian Syrups
Other coffee Flavorings
What are the Ingredients in Whole Earth Sweetener?

Coffee Terms

Jargon has you confused? Wonder no more!

Espresso drink names and terms
Roast Names
Roast Related Terms
Varietal and Processing-Related Terms
A few more terms
Aged Coffee beans


List of Contributors


Caffeine FAQ

This FAQ file is a collaboration of information from numerous sources. I have made an effort to corroborate as much of this info as is possible but some info may be incorrect or misleading. If you find such info please let me know and I will do further research to find the truth. For this and other reasons please understand that I am not advising you to take any action based on this file. In the realm of medicine I am specifically recommending seeking the advice of a competent medical care giver. I am not giving medical or related advice.

This FAQ is dedicated to all beverages and products that contain caffeine; including tea, coffee, chocolate, mate, caffeinated soft drinks, caffeinated pills, coffee beans, etc.

There are several newsgroups in which these topics may be of relevance, including alt.drugs.caffeine,,, and

I welcome any and all contributions to this FAQ. If you do not agree with the info in here please let me know or write an article for the FAQ. If you feel you can explain something better than I have by all means rewrite the article and send it in.

Important: This information was excerpted from several sources, no claims are made to its accuracy. The FAQ mantainer is not a medical doctor and cannot vouch for the accuracy of this information.


The Chemistry of Caffeine and related products

How much caffeine is there in [drink/food/pill]?
How much caffeine there is in X coffee?
Chemically speaking, what is caffeine?
Is it true that tea has no caffeine/What is theine, theobromine, etc?
Where can I find a gif of the caffeine molecule?
Is it true that espresso has less caffeine than regular coffee?
How does caffeine taste?
How much theobromine/theophylline there is in …?
Does dark roast coffee have less caffeine than light roast?
How do I measure caffeine content at home?
Is there a legal limit for caffeine content?

Caffeine and your Health

What are the symptoms of caffeine withdrawal?
How can I cut my caffeine intake?
What happens when you overdose?
Effects of caffeine on pregnant women.
Caffeine and Osteoporosis (Calcium loss)
Studies on the side-effects of caffeine…
Caffeine and your metabolism


How do you pronounce mate?
How much caffeine is in decaf coffee?


Chocolate covered espresso beans
How to make your own chocolate
NOTE: for Coffee Recipes check the Coffee FAQ


List of Contributors


What are the Ingredients in Whole Earth Sweetener?

Whole Earth Sweetener has shown up at Starbucks location, leading people to look into the sweetner and the company itself. It’s a blend of multiple sweetener ingredients, and appears to be well balanced without a bad aftertaste.

  • Erythritol
  • Fructose
  • Chicory Root Fiber
  • Stevia Leaf Extract
  • Monk Fruit Extract

Each single serve packet contains 2g of ingredients that is supposed to be equivalent to 2 tsp of sugar. It’s composed of 0g fat, 2g carbohydrates (1g sugar, 1g sugar alcohol) and 0g protein.

Certified Non-GMO, Parve Kosher. More information can be obtained from the Whole Earth Sweetener Company. phone at 1-800-824-2334.

Have you tried Whole Earth Sweetener? Leave your review below.

Does Coffee Cause Cancer?

It feels like no matter what topic you pick these days, there’s “new research” that says it causes cancer, and there’s research that says it will help you live forever. Coffee is no exception to this, with articles and studies going both ways.

According to the International Agency for Research on Cancer (IARC), an agency for the World Health Organization (WHO), coffee is no longer classified as a carcinogen as of June 15, 2016. It was previously classified as a possible carcinogen back in a study from 1991. You can find the press release here.

A study released September 17, 2015 by the American Heart Association (AHA) observing over 200,000 people over a 30 year period concludes that coffee consumption (including caffeinated and decaffeinated) lowers risk of all-cause mortality, however, no affect on cancer-related mortality was observed. This effect was stronger as the number of cups per day increased – up to 5 cups per day.

So, the answer also to does decaf coffee cause cancer is no. The study doesn’t go into details about whether the coffee is decaffeinated by CO2, Swiss Water or other methods. However, it doesn’t decrease your risk either.


With the SCAA (Specialty Coffee Association of America) and CAC (Coffee Association of Canada) both reporting about 3.2 cups/day for the average coffee drinker, coffee could play a significant factor in keeping the overall population healthy. Approximately 34% of Americans and 65% of Canadians drink at least one cup per day.

Does Smoke from Roasting Coffee Cause Cancer?

Any sort of burnt particulate being inhaled has the potential to cause cancer, but no research has come to the firm conclusion that smoke from roasting coffee will cause cancer. There is evidence that roasting coffee releases chemicals known as Diacetyl and 2,3-pentanedione, which are linked to obliterative bronchitis – an irreversible scarring of the lung tissue.

These two compounds were previously known to be linked to the flavoring agents used in flavored coffee (as well as butter flavoring in popcorn facilities) that become airborne during the mixing and grinding process in coffee roasting facilities.