Forget everything you've been told about espresso extraction time. The turbo shot—a technique popularized by world barista champion Lance Hedrick and others—challenges traditional wisdom by using coarser grinds, lower pressure, and faster extraction times to produce incredibly sweet, clean espresso.
What Is a Turbo Shot?
A turbo shot is an espresso pulled in approximately 15 seconds using a coarser-than-normal grind and often lower pressure (5-6 bar instead of the standard 9 bar). Despite the seeming "under-extraction," the result is often sweeter and less bitter than traditional espresso.
Why Turbo Shots Work
Traditional espresso logic says faster = under-extracted = sour. But turbo shots reveal a different truth:
- Even extraction: Coarser grinds allow water to flow more evenly through the puck, reducing channeling and creating uniform extraction across all coffee particles.
- Less bitter compounds: The faster extraction time pulls the desirable sugars and acids while stopping before the bitter compounds fully dissolve.
- Higher yield: The longer ratio (1:2.5 to 1:3) compensates for lower concentration, providing full flavor development.
- Lower pressure: Reduced pressure means gentler extraction that doesn't "over-cook" delicate compounds.
Equipment Note
Not all machines can reduce pressure. If yours can't, you can still try turbo-style shots by grinding coarser and targeting 18-20 second shots at your machine's normal pressure.
Who Should Try Turbo Shots?
Turbo shots shine brightest with:
- Light roasts: Delicate, fruity coffees that can taste sour and harsh with traditional methods
- High-quality specialty beans: Coffees with complex flavor profiles you want to showcase
- Machines with pressure profiling: Devices like the Decent DE1, Lelit Bianca, or pressurized basket mods
They may be less ideal for traditional Italian-style espresso drinkers who prefer bold, thick, intense shots from dark roasts.
How to Pull a Turbo Shot
- Grind coarser: Go about 3-4 clicks coarser than your normal espresso setting—think between espresso and filter grind.
- Reduce pressure (if possible): Target 5-6 bar. This prevents over-extraction despite the coarse grind.
- Dose normally: 15-18g depending on your basket.
- Pull to a higher yield: Aim for 45-50g output (roughly 1:2.7 to 1:3 ratio).
- Target 15 seconds: The shot should flow faster than you're used to—don't panic!
- Taste and adjust: If too sour, go slightly finer. If bitter, go coarser.
Turbo Shot vs. Traditional Espresso
| Aspect | Traditional | Turbo |
|---|---|---|
| Time | 25-32 seconds | 12-18 seconds |
| Pressure | 9 bar | 5-6 bar |
| Grind | Fine | Medium-fine |
| Body | Heavy, syrupy | Light, tea-like |
| Best for | Dark/medium roasts | Light roasts |
Key Takeaways
- Turbo shots use coarser grinds and faster extraction (~15 seconds)
- They produce sweeter, cleaner espresso with less bitterness
- Best suited for light roasts and specialty coffees
- Requires experimentation with grind and pressure
- Not a replacement for traditional espresso—a different technique for different coffees