Quick Answer: A standard double shot (1:2 ratio, 18g dose) should extract in 25–30 seconds. Under 20 seconds — grind finer. Over 40 seconds — grind coarser. Use the timer below to track shots and log adjustments as you dial in. Data stays in this session only.
Shot Timer & Extraction Log
Time · Feedback · Log
00.0
seconds
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Session log
| # | Time (s) | Dose (g) | Yield (g) | Ratio | Grind | Notes |
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Reading Your Extraction Time
Extraction time is a diagnostic proxy for resistance — how much the water is working to pass through the puck. Every variable that changes the resistance (grind size, dose, tamp pressure, distribution evenness) shifts the extraction time. When dose and yield are held constant, time isolates grind as the variable under adjustment.
| Time range | Assessment | Typical fix |
|---|---|---|
| Under 14 sec | Under-extracted — too fast | Grind finer, check tamp |
| 15–20 sec | Ristretto window | Correct for 1:1.5 — finer for 1:2 |
| 21–32 sec | Optimal — normale | Adjust taste via ratio before grind |
| 33–45 sec | Lungo / extended window | Correct for 1:3 — coarser for 1:2 |
| Over 45 sec | Over-extracted — too slow | Grind coarser, check for channeling |
One variable at a time. Change grind size or dose between shots — never both simultaneously. Adjust grind by one step and pull at least two shots before evaluating the change. The first shot after a grind change often contains a mix of old and new grounds still clearing the burrs.
Tools that make timing data useful
Recommended accessories
Frequently Asked Questions
How long should an espresso shot take?
A standard double shot (1:2 ratio, 18g dose, 36g yield) should extract in 25–30 seconds from the moment water contacts the coffee. This window applies to the majority of medium-roast espresso blends at 9 bars. Light roasts often need a slightly longer window (28–35 seconds) due to lower solubility. Dark roasts extract faster and may work with a shorter window (22–28 seconds). The timer starts when you engage the pump, not when the first drop appears.
What does extraction time tell me about my shot?
Extraction time is a diagnostic proxy for resistance — how hard the water is working to pass through the coffee puck. A shot that runs faster than the target window indicates the grind is too coarse: water passes through too easily and under-extracts. A shot that runs slower indicates the grind is too fine. Time alone is not the full picture — dose and yield must be held constant to isolate grind as the variable being adjusted.
Should I time from when I press the button or when coffee starts flowing?
Timing conventions vary by machine type. For most home use, start timing when you engage the pump — this captures the full extraction window including pre-infusion. In professional settings, timing from first drop is more common to isolate the extraction phase. Choose one convention and apply it consistently. The specific reference point matters less than consistency across shots in the same session.
How many shots should I pull before adjusting the grind?
Pull at least two shots after any grind change before evaluating the result. Residual grounds from the previous setting take one to two shots to clear the burrs fully, especially on grinders with larger chutes or more retention. Evaluating the first shot after a grind change often gives a mixed result — a blend of old and new settings. After two shots, timing and taste data are reliable.
What if my shot time is inconsistent at the same grind setting?
Inconsistent extraction times at a fixed grind setting typically indicate a technique variable, not a grind variable. The most common causes are: uneven distribution of grounds before tamping (leading to channeling), inconsistent tamp pressure or angle, a worn portafilter basket, or scale buildup affecting machine pressure. Check tamp consistency first. If times remain inconsistent after correcting technique, inspect the basket and descale the machine.
Free: The Espresso Buyer's Field Guide
Machine tiers, grinder pairing, and ratio reference — formatted for field use