How much coffee does a barista waste for each double shot made?

A barista typically wastes approximately 2 grams of coffee for each double shot made due to the coffee that is lost during the grinding, dosing, and extraction process. When preparing espresso, the barista doses a certain amount of coffee into the portafilter, and some of the ground coffee inevitably remains on the grinder doser, in transit, or clinging to the portafilter, which can contribute to this waste.

Additionally, during extraction, there might be fine grounds that do not fully pass through with the espresso shot, and therefore do not contribute to the final beverage. This cumulative waste of around 2 grams is considered a standard practice in the industry, as it balances between the quality of the extraction and the loss that occurs within the preparation steps. Understanding this helps baristas manage their coffee inventory and efficiency in order to reduce costs and improve sustainability practices.