Espresso
Shot Time
The total duration of an espresso extraction, measured from the moment the pump engages to when the desired yield is reached. A typical shot time for a double espresso is 25–35 seconds.
Em Profundidade
Shot time is a function of grind size, dose, tamp pressure, and machine pressure—it is an output, not an input, of the recipe. Faster shots (under 20 seconds) tend to be under-extracted, sour, and thin-bodied; slower shots (over 40 seconds) risk over-extraction, bitterness, and astringency. Baristas adjust grind size to move shot time into the target window for a given dose and yield. Modern approaches emphasize optimizing by taste rather than strictly adhering to a time target, but shot time remains a useful diagnostic variable.
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