"A proper espresso should extract in 25-30 seconds." You've probably heard this rule countless times. And while it's a useful starting point, treating it as gospel can actually hurt your espresso quality. Here's why timing is more nuanced than most guides suggest.
Time Is an Outcome, Not a Target
The "25-30 second rule" became popular because it often correlates with good extraction when all other variables are reasonable. But time itself doesn't create flavor—it's merely a symptom of other factors at play.
What actually matters:
- Grind size: Controls flow rate
- Dose: Affects resistance
- Brew ratio: Determines concentration
- Water temperature: Impacts extraction rate
- Puck preparation: Influences channeling
When these variables are dialed in correctly, you might get 25-30 seconds. Or you might get 20 seconds. Or 35 seconds. The clock doesn't know what tastes good—your palate does.
When Shorter Times Work Better
There are legitimate situations where faster shots taste better:
Light Roasts
Light roasts are denser and harder to extract. Counterintuitively, faster shots at coarser grinds (turbo-style) can produce more balanced results than trying to force a 30-second extraction.
Fresh Coffee
Very fresh coffee (3-7 days off roast) outgases heavily, naturally speeding up flow. Trying to hit 30 seconds may require grinding impossibly fine.
Lower Doses
If you're using a 15g dose instead of 18g, the puck offers less resistance. A 22-second shot at this dose can be perfectly extracted.
When Longer Times Work Better
Sometimes slower is the answer:
Dark Roasts
Dark roasts are porous and extract quickly. Grinding finer and extending time to 32-35 seconds can prevent harsh, ashy flavors from dominating.
High Doses
With a 20-21g dose, more resistance means natural slow-down. A 35-second shot might be exactly what this puck needs.
Stale Coffee
Older beans (30+ days) have degassed and resist flow. A slightly longer extraction can help pull more flavor from tired beans.
The Real Rule
Use timing as a diagnostic tool, not a target. If your 20-second shot tastes perfect, don't grind finer just to hit 27 seconds. You'll only make it worse.
How to Actually Use Timing
Here's a productive relationship with your timer:
- Track your shots: Note the time for every shot you pull. This creates reference points.
- Correlate with taste: Was that 24-second shot delicious? Great—that's your target for this coffee.
- Diagnose problems: A sudden jump from 26 to 18 seconds probably means your grind shifted. Time alerts you to changes.
- Compare coffees: Different beans extract differently. Knowing that Coffee A likes 28 seconds and Coffee B likes 24 helps future dialing.
When to Start the Timer
There's debate about this. Common approaches:
- From pump activation: Most consistent, includes pre-infusion time
- From first drip: Measures only the visible extraction phase
- From reaching pressure: Relevant for machines with pre-infusion phases
The "right" answer is: pick one method and stick with it. Consistency in measurement matters more than which method you choose.
Key Takeaways
- 25-30 seconds is a guideline, not a rule
- Time is an outcome of other variables, not a cause of good flavor
- Light roasts and fresh coffee often run faster
- Dark roasts and stale coffee often run slower
- Trust your taste over your timer
- Use timing to diagnose problems and track patterns