Most coffee shops generally use brew times between 22 and 40 seconds – and often between 25 and 32 – to achieve their desired result. Most importantly, end the extraction process at just the right time to avoid an over-extracted or under-extracted espresso shot. All espresso preparation is generally done between 23-30 seconds, depending on the solubility of the coffee. Credit: Chevanon Photography. Any input would be great. While doing step 2, you need to time your shot. Here are some parameters of extraction—plus a side of geekery—to help you get going. In my experience with most single shot baskets, a 9gr dose is simple too low to fill the basket and achieve even flow, so I recommend using somewhere between 10-11gr. Cookies help us deliver our Services. There is no such thing as one optimal time. I've been going from the second I hit the double shot button, but have been thinking, maybe it's more correct to go by when the needle starts moving on the pressure valve. David Schomer, the founder of Vivace, was an espresso pioneer and introduced this short style of brewing espresso to the Northwest. It depends a bit on the recipe for the given coffee. A double shot (2-2.5 ounces) of espresso is made from 14 grams (two level scoops) of ground coffee and takes 20 to 25 seconds to brew. I've been going from the second I hit the double shot button, but have been thinking, maybe it's more correct to go by when the needle starts moving on the pressure valve. It is the weight of dry ground coffee that you are using to make an espresso, and depending on your espresso style, it can be anywhere from 5-30 grams, though in general modern espresso hovers between 18-21g. If you push outside this range, the espresso will be under-extracted or over-extracted. At 18 grams, I get a 30ml extraction in 30 seconds. At what point do you start the clock. Extraction time. – Scale Before you even begin, be sure to preheat your machine, portafilter and cup by pulling a ‘blank’ shot, which means running water through the portafilter and cup without using espresso. The volume of water for each shot should be 1 oz. Or half the volume in the same time as espresso i.e. If you start with 18 g of coffee and your target brew ratio is 1:2, then it should take about 25 to 35 seconds for the espresso machine to yield a 36 g shot of espresso. Quicker espressos will generally have a lighter body and higher acidity. The brewing time to create an espresso shot should be around 25 to 30 seconds. The brew time is how long it takes the espresso to extract. Specifications: Type: Manual – pumping. While a typical espresso is 1.5 to 2 ounces and takes about 30 seconds to brew, a lungo is double a typical shot of espresso at 3 to 4 ounces and consequently takes about a minute to brew. for the sake of repeatability - usually start timing the shot as soon as the pump starts (which on the Breville is when you press the button) With a proper grind and tamp, since the Breville ramps up pressure for pre-infusion you'd want to see espresso start pouring around 5-7 seconds after starting, and a total extraction time between 25-30sec. When timing, measure the time it takes to produce slightly over 2 ounces (or 60 millimeters) of espresso. Most literature ignores single shot time or quotes the same. for some time, the singleshot portafilter has been banned from specialty coffee cafes because the shape of its basket leads to an uneven extraction. The proper tamp method is to hold your elbow at 90 degrees, rest your portafilter on a level surface and then apply pressure until the coffee has an even, polished look. /*