How Many Ounces Is a Single or Double Shot of Espresso?

When dialling in your morning brew, precision is everything. While the rich aroma of freshly ground beans is inviting, the technical details can be confusing. One of the most common questions for home baristas is simply: how much liquid should actually end up in your cup?

Standard Espresso Shot Sizes

Here is the quick breakdown regarding volume:

A standard single shot of espresso is 1 fluid ounce (approx. 30 ml), while a standard double shot is 2 fluid ounces (approx. 60 ml).

However, in the world of speciality coffee, volume can be deceiving. The layer of crema (foam) can inflate the visual volume without adding actual liquid content. This is why modern baristas often rely on weight rather than fluid ounces. Below, we dive deep into the science of espresso measurements and how to brew the perfect ratio at home.

The Standards: Single vs. Double Shot

While coffee culture varies from the traditional cafés of Italy to the specialty shops in the US, the definitions of espresso shots have settled into a generally accepted range.

What is a Single Shot (Solo)?

A single shot, or "Solo," is the foundational unit of espresso. Historically, this was the standard serving size in Italy.

• Volume: 1 fluid ounce (30 ml)
• Coffee Grounds Used: 7–9 grams
• Caffeine Content: Approx. 30–50 mg

What is a Double Shot (Doppio)?

The "Doppio" is now the standard in most modern coffee shops. If you order a latte or cappuccino today, it is almost certainly made with a double-shot base to cut through the milk.

• Volume: 2 fluid ounces (60 ml)
• Coffee Grounds Used: 14–18 grams (up to 20g for triple baskets)
• Caffeine Content: Approx. 60–100 mg

Espresso Size Comparison Chart

To help you visualize the differences, here is a breakdown of the most common espresso variations:

[Image of espresso types comparison chart showing ristretto single double and lungo]

Weight vs. Volume: Why Ounces Can Be Misleading

If you pour a double shot into a measuring cup, it might hit the 2 oz line, but a few minutes later, it might drop to 1.5 oz. Did the coffee disappear?

No, the crema dissipated.

Crema is the golden layer of CO2 bubbles emulsified with coffee oils. It takes up significant space (volume) but weighs almost nothing. Because crema thickness varies based on the freshness of your beans and the pressure of your machine, measuring by volume (ounces) is often inconsistent.

This is why professional baristas measure by mass (grams).

The Brew Ratio

Instead of aiming for "2 ounces," try aiming for a specific brew ratio, typically 1:2 for a standard espresso.

• Input: 18 grams of ground coffee.
• Target Output: 36 grams of liquid espresso.

This method ensures that your extraction is perfect every time, regardless of how much crema is floating on top.

Factors That Affect Your Espresso Volume

Even if you are aiming for that perfect 2-ounce shot, several variables can throw off your extraction. Understanding these will help you troubleshoot why your shot might be pulling too short (Ristretto) or too long (Lungo).

1. The Grind Consistency

The size of your coffee particles determines how fast water flows through the puck. If your grind is too fine, the water struggles to pass through, resulting in a low-volume, over-extracted bitter shot. If it's too coarse, water gushes through, giving you a watery, sour shot.

To achieve the precision required for espresso, you must choose the best coffee grinder for your setup. A high-quality burr grinder ensures that every particle is uniform, providing the resistance needed to create that beautiful 1-ounce or 2-ounce flow.

2. Coffee Freshness and Crema

Freshly roasted coffee beans contain a lot of carbon dioxide. When brewed, this gas releases violently, creating a thick, rich crema. This crema can make a fresh shot look significantly larger in volume than a shot pulled from old, stale beans.

To maintain volume and texture, knowing how to store ground coffee effectively is critical. Exposure to air and moisture will strip your beans of CO2, resulting in a flat espresso shot that lacks both volume and flavour.

3. Machine Cleanliness

Believe it or not, a dirty machine can physically restrict the volume of water coming out of the group head. Old coffee oils and stray grounds can clog the filter basket holes, altering your flow rate.

Making sure you know how to clean your coffee grinder and espresso machine is not just about hygiene; it’s about consistency. Regular maintenance ensures that when you press the button for a double shot, you actually get a double shot.

Beyond the Standard: Ristretto and Lungo

Once you master the standard 1-oz and 2-oz shots, you can explore the variations that alter the flavour profile.

• Ristretto (The "Short" Shot): By stopping the extraction early (usually around 0.75 oz for a double), you reduce the bitterness. Ristrettos are incredibly syrupy, sweet, and intense because you are only extracting the first, most soluble compounds from the coffee.
• Lungo (The "Long" Shot): By letting the water run longer (up to 3 oz), you extract more of the bitter compounds and caffeine. This results in a drink that is less intense than an espresso but stronger than an Americano.

Mastering the Perfect Espresso Shot

So, how many ounces is a shot of espresso? Technically, it is 1 ounce for a single and 2 ounces for a double. But in the pursuit of the perfect cup, these numbers are just guidelines.

Whether you are using a portable espresso machine on a hike or a prosumer machine on your kitchen counter, the key is consistency. Focus on your grind, keep your equipment clean, and consider using a scale to measure by weight. Once you control these variables, you can enjoy the perfect shot—exactly the way you like it.