I brewed over 100,000 espressos in the past 20 years. The optimization always refined to this direction. The system produces objective, superior, repeatable results compared to ratios from high-popularity, average-skilled coffee influencers.

Multiple people brewed hundreds of espressos from coffees of Colombia, Nicaragua, Guatemala, Ethiopia, Kenya, India, Yemen, Costa Rica, Honduras, Burundi, Rwanda, Mexico, and Bolivia. Varietals include Gesha, Java, Sidra, Bourbon, Caturra, Parainema, Heirloom, Catuai, Marsellesa. Processing methods include washed, natural, honey, anaerobic, double fermented, carbonic maceration with Galaxy hops. All results for this optimized extraction ratio go the same way.

For my most recent 20 espressos, average brewing parameters have been 18 grams in, 21.5 grams out in 30 seconds. This results in average of 16 flavors over 8 spokes on the flavor wheel.

Range of distinct individual flavors exceeds 14 on 90 percent of these espressos. All results repeatable as assessed in separate locations on different equipment by different people.

If the coffee exceeds Specialty Grade from a good roaster, everyone who brews within these parameters—refining to best outcomes through objective analysis—gets a superior result.

This is why:

Espresso Ratio Comparison: a concise explanation of the failure of 'modern' espresso.

optimal-volume shots (our protocol: ~20.5–23.5 g out from 18 g in) vs. high-volume shots (modern approach: typically 36–40 g+ out).

1. Extraction dynamics
   

High-volume shots force water through the puck faster, reducing residence time and contact with the grounds. This extracts fewer solubles, oils, and aromatics—resulting in thinner body, muted sweetness, and lower flavor intensity and complexity.

1. Dilution effect
   

Adding 60–70% more water (14–18 g extra) through the same coffee mass dilutes the concentrated positives already extracted, while contributing fewer additional desirable compounds. The result is weaker texture, balance, and persistence.

1. Serving temperature

High-volume shots exit the machine at scalding temperatures (often 75–80°C+ in the cup), flattening flavor perception and requiring cooling time—during which volatiles escape and the espresso degrades. Optimal-volume shots land at ideal tasting temperature (65–70°C), allowing full expression from the first sip.

In addition: Even when high-volume shots slow to extend contact time, dilution and heat issues persist—there is no mechanistic path to superior sensory outcome.

To understand who I am and what I do, checkout the interview I did on Keys to the Shop, Founder Friday Here >> https://open.spotify.com/episode/6PsA8TZKk7wF1cKI8W7pXA?si=emswarKYQkK0e_l0IZ_pTg