Ah, gotcha. More on that later. Both chemically and physically, there’s a lot going on inside that coffee puck when you pull a shot. Between pushing the button and coffee dripping in to a glass shot - it is a pre infusion/pre extraction time about which is written above :) That’s what I … This isn’t a hard and fast rule, but will certainly apply to most coffees. I understand how pre-infusion helps, by presoaking the grind, but not how it affects the actual shot time. So in reality what I needed to do was dial in my grinder to ensure my extractions were running somewhere between 30-40 seconds in total. – avocado1 Sep 11 '18 at 12:35 Posted March 2, 2012 link. Pre-infusion is a process built into espresso machines where hot water is applied to the ground coffee for an initial period of time but at a pressure that is much lower than the ultimate extraction pressure. The way I think about pre-infusion, is that it is a sort of "helper". Espresso can easily become a rabbit hole that’s easy to dive down into. Once you think you have the temperature and dose down, test different seconds worth of pre-infusion, between 2-10 seconds. So the more you pre … The current standards for espresso across the United States can arguably be defined by 30-second shots using a 1:2 coffee-to-water ratio. https://perfectdailygrind.com/2017/04/espresso-making-skills-whats-pre-infusion One reason for this standard can be traced back to Andrea Illy’s book, Espresso Coffee: The Science of Quality written in 1995.In the book, Andrea suggests that espresso extraction should be around 30 seconds with a 1:2 ratio. If he follows a recipe with a specific dose, it is the grind size. Complicating it even more, how the water hits the dry grounds at the start of the extraction will be very different from how it behaves just five seconds later – and this impacts the flavor of that espresso. This is because time and extraction aren’t linear with espresso brewing. Pre-infusion has a big impact on the flavor your final cup, giving you more control over the extraction process and overall clarity. If the time is too long, the espresso will be bitter and harsh. The goal is to improve the overall extraction of the finest flavors and aromas from the roasted and ground coffee. You can make good espresso with almost no tamping. In addition to the seven fundamentals of brewing, there is also the matter of pre-infusion, often referred to as a "bloom." Basically, it allows water into the chamber at line pressure (i.e. Espresso extraction might be quick, but it’s not simple. What happens when you pre-infuse for extended periods, is that the subsequent extraction is sped up. So immediate insert and brewing (push the button) and the extraction is started (the clock is ticking ;) ) and U can start time the extraction time. 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