Espresso Technique
How Long Should an Espresso Shot Take?
Master the 25-30 second rule, understand timing variables, and dial in perfect extraction every time.
Master the 25-30 second rule, understand timing variables, and dial in perfect extraction every time.
A standard espresso shot should take 25-30 seconds from pump engagement to target yield. Too fast (under 20s) = sour/under-extracted; too slow (over 35s) = bitter/over-extracted. Time is controlled primarily by grind size—finer grinds slow extraction, coarser grinds speed it up.
Shot timing is one of the most critical variables in espresso extraction. It determines how much flavor dissolves from your coffee grounds and directly impacts taste. Understanding extraction science helps explain why timing matters so much for your daily espresso.
This guide covers everything you need to know about espresso timing: what to measure, why the 25-30 second range works, how grind size controls flow, and when to break the rules for specific techniques.
Espresso shot timing measures how long water takes to pass through the coffee puck and reach your target yield. This duration determines extraction yield—the percentage of coffee solids that dissolve into your cup.
The coffee bean contains approximately 30% soluble compounds, but we only want to extract 18-22% for optimal flavor. Timing controls this extraction: too little time extracts only acids (sour taste); too much time extracts bitter tannins (harsh taste).
Key Timing Factors:
The 25-30 second window represents the industry standard for optimal espresso extraction. This timeframe allows water to dissolve the right balance of acids, sugars, oils, and aromatic compounds without extracting excessive bitterness.
Within this range, the shot extracts approximately 18-22% of the coffee's mass—the "sweet spot" where bright acidity balances with rich sweetness and full body. Shots outside this range risk under-extraction (sour, thin) or over-extraction (bitter, harsh).
| Time | Status | Extraction | Taste | Action |
|---|---|---|---|---|
| Under 20 seconds | Too Fast | Under-extracted | Sour, thin, acidic | Grind finer |
| 20-24 seconds | Slightly Fast | Mild under-extraction | Bright, slightly sour | Grind slightly finer |
| 25-30 seconds | Ideal Range | Optimal extraction | Balanced, sweet, complex | Perfect |
| 31-35 seconds | Slightly Slow | Mild over-extraction | Bitter, slightly harsh | Grind slightly coarser |
| Over 35 seconds | Too Slow | Over-extracted | Bitter, burnt, astringent | Grind coarser |
There are two primary methods for measuring shot timing. Understanding both helps you communicate with other baristas and adapt recipes across different equipment.
Time from when the pump engages until target yield is reached
✓ Pros:
✗ Cons:
Time from when first coffee appears in cup until target yield
✓ Pros:
✗ Cons:
Note: Most home baristas and café recipes use the pump start method. If a recipe specifies "30 seconds from first drop," it typically means 35-40 seconds total time. Always clarify which method when sharing recipes.
Grind size is the primary variable for controlling shot timing. Finer grinds create more surface area and pack tighter, increasing resistance. Coarser grinds allow water to flow through faster with less resistance.
When dialing in espresso, grind adjustment is your first line of correction. Small changes (one step on your grinder) typically change timing by 2-3 seconds.
| Grind Size | Puck Resistance | Typical Time | Result |
|---|---|---|---|
| Very Fine | High | 35-45 seconds | Over-extracted, bitter |
| Fine | Medium-High | 28-34 seconds | Slightly over-extracted |
| Medium-Fine | Medium | 25-30 seconds | Optimal extraction |
| Medium | Low-Medium | 20-24 seconds | Slightly under-extracted |
| Coarse | Low | Under 20 seconds | Under-extracted, sour |
Grind Adjustment Tips:
While timing provides a helpful target, taste is the ultimate judge. Learn to diagnose extraction problems by flavor and make the right grind adjustments.
Taste: Sour, thin, lacking sweetness
Cause: Under-extraction - water flows through too quickly
Fix: Grind finer to increase resistance and contact time
Taste: Bitter, harsh, burnt aftertaste
Cause: Over-extraction - water contact time too long
Fix: Grind coarser to reduce resistance and flow time
Taste: Variable flavor shot to shot
Cause: Uneven puck preparation or distribution
Fix: Improve WDT technique and tamp consistency
Shot time and yield are interconnected. A longer shot time with the same yield means slower flow and higher extraction. Different espresso styles target different time-to-yield ratios.
The standard approach fixes yield (e.g., 36g output) and adjusts grind to hit time (25-30 seconds). Advanced baristas may also adjust yield to fine-tune extraction after grind is optimized.
| Style | Brew Ratio | Target Time | Characteristics |
|---|---|---|---|
| Ristretto | 1:1 to 1:1.5 | 15-20 seconds | Concentrated, intense flavor |
| Normale | 1:2 | 25-30 seconds | Standard espresso shot |
| Lungo | 1:2.5 to 1:3 | 30-40 seconds | More volume, lighter body |
Advanced espresso techniques modify the extraction process, requiring adjusted timing approaches. Understanding these variations helps you experiment with confidence.
Pre-infusion saturates the coffee puck at low pressure (2-4 bar) before full extraction pressure (9 bar). This reduces channeling and improves even extraction.
Variable pressure throughout extraction changes compound solubility. Common profiles include declining pressure (high to low) or ramping pressure (low to high).
The 25-30 second guideline works for standard espresso, but specific techniques and coffee types require different timing approaches. Here are the key exceptions.
Low-pressure water saturates puck before full pressure
Timing: Add 5-10 seconds to total time
Example: 35-40 seconds total with 10s pre-infusion = 25-30s effective extraction
Variable pressure throughout extraction
Timing: Can extend to 35-45 seconds
Example: Declining pressure profile may need longer contact time
High flow rate, lower pressure extraction
Timing: 15-20 seconds
Example: 6 bar pressure with coarse grind, fast flow
Denser beans need more extraction
Timing: 30-35 seconds
Example: Finer grind and longer time to extract sweetness
Master the complete dial-in process with step-by-step techniques for consistent shots.
12 MIN READUnderstand the chemistry behind coffee extraction and why timing affects flavor.
15 MIN READNew to espresso? Start here for a comprehensive introduction to home espresso.
20 MIN READTiming is the bridge between grind and taste. With the 25-30 second rule as your foundation, you'll pull consistently delicious espresso shots every morning.
Start Dialing In