Timing Your Shots

Timing Your Shots

Shot timing is one of the most discussed topics in espresso. While it's a useful diagnostic tool, understanding what timing actually tells you—and when to ignore it—will make you a better barista.

The Basics of Shot Timing

When to Start the Timer

There are two common approaches:

Method 1: From pump activation

• Start when you press the brew button
• Includes pre-infusion time
• Most common in home settings
• Target: 25-35 seconds total

Method 2: From first drip

• Start when espresso first appears
• Measures extraction phase only
• More common in commercial settings
• Target: 20-25 seconds

Which is correct? Both work—just be consistent. Most home baristas use pump activation since it's easier to standardize.

The "Golden" Shot Time

The oft-cited target is 25-30 seconds for a standard double shot:

Dose	Yield	Target Time
18g	36g (1:2)	25-30 sec
20g	40g (1:2)	27-32 sec
18g	54g (1:3)	30-35 sec

But remember: time is an indicator, not a goal.

What Shot Time Really Means

Short Shots (Under 20 Seconds)

What's happening:

• Water is passing through too quickly
• Less contact time = less extraction
• Solubles aren't fully dissolved

Likely taste:

• Sour, acidic (unpleasant)
• Thin, watery body
• Sharp, quick finish
• Lack of sweetness

Common causes:

• Grind too coarse
• Dose too low
• Channeling (water finding shortcuts)
• Stale beans

Long Shots (Over 35 Seconds)

What's happening:

• Water is passing through too slowly
• Extended contact time = over-extraction
• Bitter compounds dissolving

Likely taste:

• Harsh bitterness
• Astringent, dry mouthfeel
• Burnt or ashy notes
• Hollow, empty flavor

Common causes:

• Grind too fine
• Dose too high
• Over-tamping
• Fresh/gassy beans

The Sweet Spot

A well-timed shot typically shows:

• First drops at 5-8 seconds
• Steady, honey-like flow
• Gradual color change from dark to blonde
• Natural conclusion at target yield

Understanding Flow Rate

Beyond total time, observing flow tells you about extraction quality:

Ideal Flow Progression

Phase 1 (0-8 seconds): Pre-infusion

• Little to no coffee visible
• Puck saturating with water
• Building pressure

Phase 2 (8-20 seconds): Main extraction

• Dark, viscous streams
• "Mouse tails" or thin streams
• Tiger striping in cup
• Steady, even flow

Phase 3 (20-30 seconds): Late extraction

• Flow rate increases
• Color lightens to blonde
• Time to stop (or stop automatically)

Flow Problems

Observation	Problem	Solution
Gushing immediately	Channeling or coarse grind	Better prep or finer grind
Dripping very slowly	Too fine or high dose	Coarser grind or lower dose
Uneven streams	Channeling	Improve distribution
Spurting/sneezing	Channeling	WDT, better tamping
Starts fast, slows down	Fines migration	Better grind quality

When Timing Rules Don't Apply

Light Roast Espresso

Light roasts are denser and less soluble:

• May need 30-40 second extractions
• Higher temperatures help
• Extended pre-infusion beneficial
• Focus on taste, not time

Turbo Shots

Intentionally fast shots with coarser grinds:

• 15-20 seconds total
• Higher doses (20-22g)
• Lower yields (1:1.5 ratio)
• Designed for specific flavor profiles

Long Ratios (Lungo Style)

For 1:3 or higher ratios:

• Total time extends to 35-45 seconds
• Later parts of shot are thinner
• Different flavor balance
• Time becomes less meaningful

Pressure Profiling

Machines with variable pressure:

• Pre-infusion extends total time
• Declining pressure changes flow rate
• Standard timing doesn't apply
• Focus on yield and taste

Lever Machines

Spring or manual lever:

• Pressure curve is different
• Flow rate varies throughout
• Total time often longer
• Learn your specific machine

Practical Timing Tips

Use a Scale with Timer

The most valuable investment for espresso:

• Tracks time and weight simultaneously
• Stops when you hit target yield
• Easy to compare shots
• Under $30 for good options

Develop Your Timing Routine

Consistent process:

1. Prep portafilter, place on scale
2. Tare scale
3. Lock in portafilter
4. Start timer with pump (or have scale auto-start)
5. Watch flow and weight simultaneously
6. Stop at target yield
7. Note total time

Recording Your Shots

Keep a simple log:

Date: ___________
Coffee: ___________
Dose: ___g → Yield: ___g
Time: ___sec
Taste: ___________
Notes: ___________

Patterns emerge quickly with data.

Time vs. Taste: The Final Word

Time is a diagnostic, not a destination.

Two scenarios:

Scenario A:

• Shot time: 28 seconds (perfect!)
• Taste: Sour, thin, unpleasant
• Action: Adjust despite "good" time

Scenario B:

• Shot time: 35 seconds (too long!)
• Taste: Sweet, balanced, delicious
• Action: Keep it—your coffee just needs more time

The Right Approach

1. Use time as a starting point for dialing in
2. Adjust grind to hit target range initially
3. Taste and evaluate the result
4. Fine-tune based on flavor, not clock
5. Accept that each coffee is different

Common Timing Misconceptions

"Faster is always under-extracted"

Not necessarily:

• Coarse grind + high temp can extract well quickly
• Some coffees just flow faster
• Turbo shots are intentionally fast
• Taste is the true measure

"Slow shots are always over-extracted"

Also not always true:

• Light roasts may need more time
• Pre-infusion extends time without over-extracting
• Fresh beans flow slower but aren't necessarily over-extracted
• Again, taste tells the truth

"Pre-infusion time shouldn't count"

This is debatable:

• Pre-infusion IS extracting (just slowly)
• Total contact time matters
• Be consistent with YOUR method
• Compare apples to apples

Summary

Shot timing is a valuable tool but not the ultimate measure of quality:

1. Target 25-30 seconds as a starting point
2. Adjust grind to get shots into range
3. Observe flow rate for extraction clues
4. Trust your taste over the timer
5. Stay consistent with your timing method
6. Adapt to the coffee rather than forcing arbitrary times

The best shot is the one that tastes best—regardless of what the timer says.