Have you ever wondered why your coffee sometimes takes 15 seconds to brew, but on other days runs for 30 or even 40 seconds? That little timer on your commercial espresso machine can tell you a lot more than just when your coffee is ready: it can reveal whether you’re serving up your best-tasting cup or falling short.
In this guide, we’ll break down exactly what extraction time is, why it matters for flavour, and how to control it for a more consistent coffee experience.
What is Extraction Time in Coffee?
Extraction time refers to how long it takes to brew your espresso shot. This timer starts when you press the button and stops when the shot finishes pouring.
Professional baristas rely on this simple yet powerful measurement to monitor coffee quality and consistency. For example, if a recipe is dialled in at 28 seconds but your current shot pours in just 23 seconds, it’s a clear sign that an adjustment is needed.
Note: There’s no universal “perfect” extraction time. Depending on the coffee and recipe, delicious espresso can be brewed anywhere between 15 and 30 seconds.
Why Extraction Time Matters
While extraction time alone doesn’t guarantee good or bad coffee, it plays a vital role in consistency.
In a busy café, baristas can’t taste every shot. Watching extraction times ensures customers get the same flavour profile in every cup, whether it’s the first espresso of the day or the last.
What Affects Extraction Time?
You might dial in your espresso perfectly in the morning, but by midday, you notice extraction times have drifted. This is normal. Here’s why:
Environmental Factors
- Humidity and temperature affect how coffee behaves in the grinder.
- Coffee freshness causes beans to degas and change over time.
Barista Technique
- Tamping pressure and consistency matter. Uneven or light tamping can speed up extraction and result in sour, under-extracted coffee.
- Dosing and distribution variations lead to unpredictable shot times.
Even small technique differences between baristas can have a noticeable impact.
Equipment Variability
Not all machines and grinders behave the same way. That’s why sticking to your recipe and target extraction time is essential, regardless of setup.
How to Control Extraction Time for Better Coffee
1. Start With Consistent Technique
Your first step is repeatability. Make sure every barista follows the same approach to:
- Dosing — Use scales or pre-set grinders to ensure the correct amount of coffee each time.
- Tamping — Train staff to tamp evenly and consistently or invest in calibrated or automatic tampers like the Puqpress.
- Brew Ratio — Use programmed shot volumes or weigh espresso output to ensure consistency.
Without consistent technique, extraction time becomes meaningless as a guide.
2. Adjust Grind Size as Needed
Once your technique is dialled in:
- If the shot pours too quickly → Adjust the grinder finer to slow extraction.
- If the shot pours too slowly → Adjust the grinder coarser to speed it up.
Grind size is your primary lever for staying within your target extraction window throughout the day.
3. Monitor Regularly and Stay Flexible
Because coffee is a living product, expect extraction times to fluctuate.
Aim for a range (e.g. 25–30 seconds) that allows some flexibility without needing constant adjustments — yet tight enough to maintain consistent flavour.
Final Thoughts: Extraction Time Is Your Guide to Better Coffee
Understanding and managing extraction time doesn’t just make you a better barista — it ensures that every coffee served meets your standards.
By mastering consistency in technique and learning how to react to daily changes in your coffee and environment, you’ll avoid sour, weak espresso and serve balanced, delicious coffee every time.
Need more help fine-tuning your coffee quality or equipment? The team at Bridge Coffee Roasters is always ready to support you with expert advice, barista training, or the right solution for your coffee business.
