Choosing the right cup for your espresso: a guide to ratios and sizes

The journey to the perfect espresso is a detailed one. We obsess over the beans, the grind size, the tamping pressure, and the extraction time. Yet, one crucial element is often overlooked: the cup. The vessel you choose is not just a container; it’s an essential tool that shapes the entire sensory experience. The relationship between your espresso’s brew ratio and the size of your cup directly impacts the aroma, temperature, and even the perceived taste of your shot. A tiny, concentrated ristretto will get lost and cold in a large cup, while a long-pulled lungo will feel cramped and spill from a traditional demitasse. This guide will delve into the science and art of matching your cup to your coffee, ensuring every sip is as perfect as you intended.

Understanding espresso brew ratios

Before we can pick a cup, we must first understand what we’re putting in it. In the world of espresso, a brew ratio is the fundamental recipe that defines your shot. It’s simply the relationship between the weight of the dry coffee grounds (the dose) and the weight of the final liquid espresso (the yield). By manipulating this ratio, we can drastically alter the shot’s flavor, body, and intensity. While there are infinite variations, most espresso shots fall into one of three main categories.

• Ristretto (Restricted): This is a short, concentrated shot with a typical ratio of 1:1 to 1:1.5. For an 18-gram dose, you would get an 18 to 27-gram yield. The result is a syrupy, intense shot that highlights the sweetness and body of the coffee, with less bitterness and caffeine.
• Normale (Normal): This is the gold standard for espresso, with a ratio of 1:2 to 1:2.5. An 18-gram dose yields a 36 to 45-gram shot. It aims for a perfect balance of sweetness, acidity, and bitterness, offering a well-rounded and complex flavor profile.
• Lungo (Long): This shot is pulled longer, using a ratio of 1:3 or even higher. An 18-gram dose would result in a yield of 54 grams or more. A lungo is more dilute, has a lighter body, and tends to feature more bitter and roasted notes, as more soluble compounds are extracted from the coffee puck.

Understanding these ratios is the critical first step because the final yield in grams (which is roughly equivalent to milliliters) determines the volume of liquid you need to accommodate.

Why cup size matters more than you think

So you’ve pulled a perfect 25-gram ristretto. Why not just serve it in any small cup? The answer lies in physics and perception. The right cup does more than just hold the coffee; it actively enhances it. Conversely, the wrong cup can ruin a perfectly extracted shot before it even reaches your lips.

First, consider aroma. The volatile aromatic compounds that create coffee’s incredible smell are delicate and dissipate quickly. A cup that is too large and wide allows these aromas to escape immediately. A correctly sized cup, especially one with a slight taper, concentrates the aroma, directing it toward your nose as you sip and profoundly enhancing the flavor experience.

Next is temperature. Espresso is served hot, but it has a very small thermal mass. When you pour a 36-gram shot into a large, cold, thick-walled cup, the ceramic acts as a heat sink, rapidly sucking the warmth out of the liquid. Your espresso can become lukewarm in seconds. A smaller, properly-sized, and pre-warmed cup minimizes this heat loss, keeping the shot at an optimal drinking temperature for longer.

Finally, there are the crucial factors of crema and aesthetics. The visual appeal of a rich, hazelnut-colored crema is part of the espresso ritual. A wide cup causes the crema to spread thin and break apart. A cup with a narrower diameter and a curved bottom helps preserve the crema’s structure and thickness. This isn’t just for looks; a stable crema acts as a lid, trapping aromas within the liquid below.

Matching the cup to the shot

Now we can connect the dots between the ratios from our first chapter and the principles of the second. The goal is to choose a cup that allows the liquid espresso to fill it to about one-half to two-thirds of its capacity. This provides the perfect balance, preventing spills while still concentrating aromas. Below is a practical guide to help you choose.

For a ristretto, with its small volume, you need the smallest of cups. A traditional demitasse with a capacity of around 60-75 ml (2-2.5 oz) is ideal. This ensures the tiny shot doesn’t look lost and, more importantly, keeps its temperature and concentrated aroma intact.

For a normale, the standard and most common shot, a slightly larger demitasse is in order. Look for cups in the 75-90 ml (2.5-3 oz) range. This size is the most versatile and is what you’ll typically find in specialty coffee shops for serving straight espresso.

For a lungo, which has significantly more volume, you’ll need to size up. A standard demitasse will likely overflow. A larger cup, around 90-120 ml (3-4 oz), sometimes called a large demitasse or a small tulip cup, is the perfect choice. It comfortably holds the larger volume without compromising the temperature and aroma too much.

Beyond the basics: material and shape

While size is the primary consideration, the cup’s material and shape also play a significant role. The classic and most recommended material is thick-walled porcelain or ceramic. Its excellent heat retention properties, especially when pre-heated on top of your espresso machine, make it the industry standard for maintaining temperature stability.

Glass cups, particularly double-walled ones, offer a stunning visual presentation, allowing you to appreciate the layers of your espresso and the richness of the crema. However, single-walled glass often has poor heat retention. Double-walled glass solves this problem, keeping the coffee hot while the outside remains cool to the touch.

In terms of shape, look for a cup with a curved, bowl-shaped interior. This allows the espresso to flow gently down the side, preserving the crema, unlike a flat-bottomed cup which can cause the crema to splash and break apart. A top that is slightly narrower than the body, often called a “tulip” shape, is ideal for trapping and concentrating the delicate aromas, making each sip a more fragrant and flavorful experience.

In conclusion, the cup is far more than an afterthought in the art of making espresso. It is the final, critical piece of equipment that presents and preserves all your hard work. By first understanding your desired brew ratio—whether it’s a short and intense ristretto, a balanced normale, or a long lungo—you can determine the precise volume of your shot. This knowledge allows you to select a cup that is perfectly sized to maintain optimal temperature, concentrate precious aromas, and preserve the beautiful crema. Paying attention to these details, from choosing a 60 ml demitasse for your ristretto to ensuring your cup is made of thick porcelain, elevates the act of drinking coffee from a simple caffeine delivery system to a complete and satisfying sensory ritual.