What is the Ideal Extraction Time for an Espresso Machine? Requirements for Standard Espresso Coffee
When brewing any coffee, there's one parameter that's unavoidable: extraction time. Compared to other brewing methods, espresso has much stricter requirements for time.
This is because espresso extraction time is relatively short, and every second makes a significant difference. Therefore, extraction time is a crucial parameter for espresso.
Generally, we believe that with other parameters unchanged, shorter extraction time results in fewer dissolved coffee substances, while longer extraction time results in more dissolved coffee substances. Those familiar with Golden Cup Theory know that more dissolved coffee substances are not necessarily better – there's an optimal range.
Traditional Espresso Standards
Some very old espresso textbooks describe it this way: 1 shot of espresso is extracted using 7-9g of coffee grounds to yield about 1 ounce of espresso liquid. A double shot uses 16-18g of coffee grounds with a split portafilter to extract 2 cups of 1 ounce each. Whether single or double, extraction time should be within 20-30 seconds.
Of course, few people follow this extraction formula completely today, because times have changed. The most obvious change is that coffee bean quality has improved, roast levels aren't as dark as before, and coffee has become more "extraction-tolerant." Following old formulas would actually result in poor taste.
Modern Espresso Extraction Standards
Current espresso extraction standards have more precise requirements: 1) Double baskets are used as the extraction unit for espresso; 2) Espresso liquid is measured by weight, not volume; 3) The coffee-to-liquid ratio tends toward 1:2; 4) Extraction time leans toward 25-30 seconds.
Under current extraction parameters, fixing the coffee-to-liquid ratio at 1:2 and controlling extraction time within 25-30 seconds by adjusting grind size and dose is the fastest way to dial in espresso. The extraction time data also helps us understand the general flavor direction of the espresso. For example, time under 25 seconds might result in thin, weak espresso with prominent acidity. Time over 30 seconds might lean toward burnt, bitter, or harsh flavors.
Time as an Indicator of Consistency
Time is also an indicator that suggests whether your extraction recipe is stable. For example, when we dial in espresso parameters that we think taste good, we'll then continuously extract 2-3 shots using these parameters. If the time variance is within 1 second, the parameters are considered stable. If the time variance exceeds 1 second, the parameters need to be readjusted.
Some friends might ask: "Must qualified espresso extraction time be within 25-30 seconds?" Not necessarily. Just as FrontStreet Coffee suggests pour-over coffee time of 2 minutes, this doesn't mean coffee extracted for 2 minutes and 30 seconds is unqualified. It's more about looking at the entire extraction parameter set. For example, increased dose will lead to relatively longer extraction time; pre-infusion time is also counted in the total extraction time, so using pre-infusion will also extend the total time accordingly.
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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