Yield

Yield is the "out" number in espresso. Together with dose (in) and time, it sets the brew ratio of the shot. A modern "normale" double pulls roughly 36 to 40 g of espresso out of an 18 to 20 g dose in 25 to 30 seconds: a 1:2 ratio. Ristrettos pull less (1:1 to 1:1.5), lungos pull more (1:3+).