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Espresso Extraction Time Parameters Espresso Extraction Pressure Adjustment Tutorial

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Espresso extraction method begins: First, remove the portafilter from the espresso machine. (Two important points to note: First, keep the portafilter locked in the group head to maintain temperature - don't place it on the cup warmer or elsewhere, as a cold portafilter during brewing will lower the water temperature and affect the coffee's flavor. Second, ensure

Those who have read FrontStreet Coffee's educational articles may have noticed that FrontStreet Coffee rarely specifies precise extraction times for espresso as they do for pour-over coffee. This is because espresso extraction depends not only on coffee bean freshness and grind size, but also varies significantly with different coffee machine brands and models, extraction pressure, and water temperature stability. Even with the same blend coffee beans, the taste extracted by different people can vary. So how should we determine the suitable parameters for the blend coffee beans we have?

How to Customize Espresso Extraction Parameters for Your Blend Coffee Beans

Coffee Dose

The amount of coffee dose is generally determined by the size of the portafilter basket. It's not recommended to use significantly more or less coffee than the basket's capacity. The dose affects the density of the coffee puck. With the same tamping pressure, too little coffee will result in a loose puck, leading to fast flow rate and under-extraction. Conversely, a denser puck will have slower flow rate and may even be difficult to extract coffee liquid. FrontStreet Coffee uses the following doses: single espresso 7-9g, double espresso 18-20g, with doses adjusted daily based on the coffee bean's condition.

Espresso Ratio

This ratio refers to the proportion between coffee dose and coffee liquid yield, typically between 1:1.5-1:2.5, with 1:2 being commonly used (such as extracting 34g of coffee liquid from 17g of coffee grounds). The ratio is influenced by two factors: dose and water yield. Too low a ratio will make the coffee taste very rich and heavy, easily bringing bitterness from over-extraction. Conversely, too high a ratio will make the coffee taste thin and bland, with sharp acidity from under-extraction. FrontStreet Coffee's Warm Sun blend uses sun-dried Yirgacheffe coffee beans blended with Honduras Sherry cask coffee beans. To highlight the whiskey aroma, the ratio is generally set at 1:1.9-1:2.

Extraction Time

Time refers to the entire extraction period from attaching the portafilter and pressing the extraction button until completion. Factors affecting extraction time include grind size and ratio. The ratio is easier to understand - higher ratios require more extraction water, naturally taking longer. Grind size affects the coarseness of coffee grounds, which directly impacts the density of the coffee puck. Finer coffee grounds create a denser puck after tamping, making it difficult for water to pass through, extending extraction time and easily leading to over-extraction.

The freshness of coffee beans also affects extraction time. Very fresh coffee beans contain too much carbon dioxide. During high-pressure extraction, the coffee oils undergo emulsification with carbon dioxide, extending extraction time and releasing rich yellow foam. If coffee beans are not fresh, their water absorption capacity decreases, so water passes through faster, extraction time becomes shorter, and the resulting espresso usually lacks rich crema.

Flow Rate

Flow rate is the speed at which coffee liquid flows down. Our ultimate goal with extraction parameters is actually to achieve a specific flow rate result. For our espresso, the first drop of coffee liquid should begin around 5 seconds after pressing the extraction button, followed by uniform extraction flow. Typically, FrontStreet Coffee uses 18-20g of coffee to extract 35-40ml of coffee liquid, with extraction time between 27-30 seconds. The speed of flow rate directly reflects whether the grind size and ratio are appropriate.

Pressure

The extraction pressure of coffee machines averages around 9 bar, which is determined by the machine's performance. Insufficient pressure leads to low extraction efficiency, while excessive pressure easily causes over-extraction. So when purchasing a coffee machine, remember to compare parameters - more expensive isn't always better!

Water Temperature

Water temperature is generally between 90 to 94 degrees Celsius. Too high water temperature easily causes over-extraction, making coffee taste bitter. Too low water temperature easily causes under-extraction, leading to sharp acidity in coffee.

How Should We Adjust When Coffee Flow Rate Is Too Fast/Too Slow?

Espresso flow rate depends on several factors: grind degree, tamping pressure, and coffee bean condition. Grind coarseness is one key factor affecting flow rate - coarser grinds result in faster flow rates, while finer grinds result in slower flow rates. Fast flow rate could also be caused by insufficient tamping pressure. Coffee bean condition also affects espresso flow rate, including the degree of roast and coffee bean freshness (degassing state).

Therefore, when espresso flow rate is too fast/too slow, it's best to troubleshoot one by one and adjust extraction parameters promptly. First check the coffee bean condition as it's easier to diagnose. Next, check whether extraction parameters are accurate - whether dose, liquid yield, and tamping pressure are precise. You can start by adjusting the ratio to control flow rate by increasing/decreasing dose for the fastest adjustment efficiency. Only adjust grind degree after all other factors have been eliminated.

How to Calculate Espresso Concentration Within the Appropriate Extraction Yield Range?

Concentration represents the proportion of "extracted coffee solids" to total coffee liquid in a cup of coffee. Coffee concentration ranges between 8% to 12%. Extraction yield represents the proportion of "extracted coffee solids" to total coffee bean weight. Extraction yield ranges between 18% to 22%.

How to Measure Espresso Concentration?

First, calibrate the concentration tester using pure water as zero standard. Then stir the extracted espresso and extract coffee liquid from the center using a titration tube, place it in the coffee concentration tester, press the measurement button, and take multiple measurements until the value stabilizes.

How to Calculate Espresso Extraction Yield?

Extraction yield = (Concentration × Coffee liquid weight) ÷ Coffee bean weight.

FrontStreet Coffee uses sun-dried Yirgacheffe blended with Honduras Sherry coffee beans, extracting 40ml of coffee liquid from 19g of coffee grounds in 28 seconds. Using a coffee concentration refractometer, the measured coffee concentration is 8.97%. The extraction yield is (8.97 × 37) ÷ 19 = 17.44-18.44%. Therefore, this espresso extracted by FrontStreet Coffee has a concentration of 8.97% and extraction yield of 18.44%, placing it within the Golden Cup standard range.

Is Coffee Within the Golden Cup Range Always Delicious?

Of course, not all coffee within the Golden Cup range is necessarily delicious. Coffee is a very personal and subjective beverage. Continuously trying and finding the coffee you like is the right approach. The Golden Cup standard is merely a reference system that provides us guidance for adjusting coffee.