Do you time your shots off your spouted or naked portafilter?
So by definition, a good espresso is extracted at a time of 20-30 seconds. And I already know all the considerations like blonding and different reactions from different blends. But I've noticed that when I get a 2oz shot from my naked portafilter in 27 sec, I get a 2oz shot from my spouted pf in 31 sec. I'm sure this has something to do with the espresso taking time to run through the base of the pf and the spouts, but then which one should I base my time off of. I'm curious what you guys use at your shop and what you time you shots on. Maybe I'm too narrow minded on actual times but I can't help thinking when I'm pulling single shots from my spouted pf at 31 or 32 seconds that it's over-extracted. They both taste good but my OCD is getting the best of me on this.
Replies to This Discussion
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Permalink Reply by Daniel Demers on
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If your measuring your shots using volume rather than weight, what you are getting for times makes sense. You will usually have more crema on shots from a naked portafilter, so getting to 2oz would be quicker than spouted, which will have less crema. Just over 30 seconds is not an unusually long extraction time, and taste is always what counts!
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Permalink Reply by Dustin DeMers on
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Yes your ocd is kicking in, but I dont think there would be a barista exchange without ocd baristas. The only thing i use the shot timer for is repeatability that day. I really dont know why 30 seconds was chosen, other than its a round number. Ive had hundreds and hundreds of shots from all different coffees that ran over 30 seconds that were amazing. I think that official "good shot time" should be changed to 17 to 45 seconds.
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