How much coffee should I put in my portafilter?

Determining the correct dose for your portafilter is the first step in achieving a balanced espresso extraction. Historically, guidelines suggested a standard 14-gram dose for a double shot, but modern specialty coffee practices have trended toward higher doses—often between 18 and 22 grams—because larger baskets and different roast profiles require more coffee to achieve the desired strength and body.

The "right" dose is rarely a single number; it is a relationship between your basket size and your coffee's density. Lighter-roasted coffees are denser and often require a slightly higher dose to reach the same volume as a darker, less dense roast. The goal is to fill the basket such that, after tamping, there is a small amount of headspace (the gap between the top of the coffee puck and the group head’s shower screen). If the dose is too high, the coffee will press against the screen before extraction, leading to channeling and uneven brewing. If it is too low, the puck will be too loose, leading to a weak, watery shot.

Consistency is more important than the specific gram weight you choose. If you decide on an 18-gram dose, you must ensure that every shot you pull uses exactly 18 grams. Using a high-precision digital scale is essential; eye-balling or using a scoop is too imprecise for the strict requirements of espresso brewing. Even a 0.5-gram difference can significantly alter the contact time and the final taste.

In practice, I recommend starting with the manufacturer’s recommended dose for your specific portafilter basket—often stamped on the side or found in the manual—and then adjusting based on taste. If your shot tastes sour or weak, you might increase the dose slightly to add body. If it tastes bitter or harsh, you might decrease the dose or adjust your grind size.

Ultimately, the dose is the foundation of your brewing ratio. By keeping the dose constant, you turn one variable into a "fixed" point, allowing you to troubleshoot your espresso by adjusting only the grind size or the yield. This systematic approach is how professional baristas achieve consistent, delicious shots every single day.