Yield (weight out)

The weight of brewed espresso produced from a shot — measured on a scale under the cup. The "output" half of the brew ratio. A typical 1:2 espresso pulled from 18 g of coffee yields 36 g of beverage.

Why it matters — Yield is the easiest variable to control during the shot. Weight out the brew on a scale under the cup; stop the pump when you hit the target. Combined with dose and time, yield defines the shot.

Good to know

• Stop the pump 0.5–1 g before target weight — the in-flight espresso adds another half-gram or so before flow stops.
• Yield by weight is more accurate than yield by volume — espresso volume changes with crema thickness, which varies bean to bean.