The perfect brewing time for an espresso shot is between 20 to 30 seconds. Baristas maintain the accurate brewing time for Espresso because it is exceptional. A regular solo shot at Starbucks takes about 17-21 seconds to pull, producing .75oz espresso with 75mg caffeine. A ristretto shot is made with a shorter extraction time and less water.
Quote from video: If you don’t have a scale just place your shot glasses under the spouts of the Porta filter start brewing once you hear the pump start the timer. It should take 25-30 seconds to pull a double shot of espresso.
Espresso extraction should produce a double espresso of 50-60ml or a single espresso of 25-30ml in 25-30 seconds. If the shot comes out too fast, grind finer as the coarser the coffee the faster the flow. If your shot is too strong, it could be too large of a dose, or too little water. Most machines apply a given pressure to a given water volume, which is resisted by the espresso. The ideal brewing time is 20 – 30 seconds – if running too long or short, check grind, dose and tamp. If shots come out unevenly, tamp more evenly.
A barista who understands the 10-second rule knows how to pour the perfect shot of espresso. A perfect espresso shot should have four qualities: crema, body, aroma, and flavor. Crema is the foam on top of the espresso shot. Body refers to the texture of the espresso. The aroma should be strong and pleasant. The flavor should be balanced, with no bitterness or sourness.
The brew ratio we’ll follow today is 20g of ground coffee to 30g of liquid espresso. Time ties everything together the total number of seconds a shot takes. If your operating pump pressure is set too low, your coffee will dispense too slowly or sometimes it won’t dispense at all.
By measuring each step precisely, baristas can guarantee a wonderfully rich espresso flavor and perfect crema with each shot they create. There are generally 2 grams of espresso beans in a shot, but this can vary depending on the grind and density of your coffee.
An espresso shot is typically 2 ounces, though there is no definitive answer as to how much volume it should have. Espresso loses most of its flavor within 30 minutes of pulling, but peak flavor is lost in less than ten minutes.
Time is the least important variable in any espresso recipe, but it can still make or break an espresso. You need contact time to extract flavor; to bring out the sweetness and complexity of a coffee.