Dose

What is the dose in coffee brewing? It is the mass of dry coffee, measured in grams, that you choose to use for a specific brew. Along with the amount of water, the dose is one of the two primary variables that define your brew ratio. Whether you are pulling a shot of espresso or brewing a liter of filter coffee, the dose is the starting point for every recipe.

Consistency in dosing is the hallmark of a skilled barista. Because coffee density varies between different origins, roast levels, and processing methods, measuring by weight—rather than volume—is the industry standard. A scoop of light-roast coffee will weigh differently than a scoop of dark-roast coffee due to differences in bean density and expansion. Using a digital scale to measure your dose ensures that you are starting from the same baseline every time you brew.

Why does the dose matter? It directly impacts the strength and extraction yield of your coffee. If you increase the dose while keeping the water volume constant, you will generally increase the concentration of dissolved solids in the cup, resulting in a stronger, more intense flavor. Conversely, a lower dose will result in a lighter, less intense cup. Finding the 'sweet spot' for your dose is a critical part of dialing in a new coffee.

In practice, most specialty coffee recipes start with a recommended dose based on the brewing device. For example, a standard espresso dose might range from 18 to 20 grams, while a pour-over might use 15 to 20 grams per 250ml of water. By keeping your dose consistent, you can isolate other variables like grind size and water temperature, allowing you to make precise adjustments to the flavor profile of your coffee. It is the foundation of repeatability in the roastery and the café.