In the specialty coffee world, we've held onto "golden rules" for years. One of them is the dogma that a perfect espresso must extract for 25 to 30 seconds. If it runs faster, we pour it down the sink because it's "underextracted". But what if the best coffee of the day ends up in that sink?
We decided to do an experiment right in the roastery. The results surprised even our experienced baristas – it turned out that a 14-second extraction can beat the classic hands down in taste.
Before we get to our test, let's look at the theory. A turbo shot isn't just a "failed espresso". It's a technique that gained the attention of the global coffee community after the publication of the study „Systematically Improving Espresso“, led by chemist Christopher H. Hendon and a team of experts.
Their research showed that with very fine grinding (needed for a classic 30-second espresso), uneven extraction (channeling) often occurs. Water finds paths and doesn't flow evenly through the puck. The solution? Coarser grind and faster flow. The result is a higher extraction yield and often a sweeter, more balanced taste.
I prepared two espressos blind for my colleagues using Indonesian coffee (carbonic maceration process).
1. Turbo Shot (Extraction 14 seconds) The reactions were immediate and enthusiastic. Colleagues described the coffee as "dancing on the tongue" and having a "nice balance". Paradoxically, despite the fast time, no one felt the unpleasant sourness typical of under-extracted coffee. On the contrary, the shot had good acidity, no bitterness, and a surprisingly pleasant body. Comparisons like "pure honey" and distinct fruitiness were thrown around. When I revealed that it only flowed for 14 seconds, they considered it a "scandal", but the taste convinced them.
2. Classic Espresso (Standard extraction) Then we prepared the same coffee "by the book" – a longer extraction, a visually nicer crema ("tiger"). The result? The coffee lost its spark. The acidity was too concentrated, the taste felt "bittersweet", tart, and even harsh. A long stay in the portafilter simply did not suit this particular coffee.
To help you navigate this better, we prepared a quick comparison of what you can expect:
| Parameter | Classic Espresso | Turbo Shot (Modern preparation) |
| Extraction time | 25 – 32 seconds | 10 – 19 seconds (in our test 14-16s) |
| Grind | Fine (risk of channeling) | Coarser (more even extraction) |
| Pressure | Standard 9 bars | Lower is often recommended (6 bars), but it also works at 9 |
| Flavor profile | Dense body, intense flavor, higher viscosity | Higher sweetness, clarity of flavors, smoother body |
| When to choose | Darker roasts, chocolate notes | Light roasts, fruity and experimental coffees |
Want to try it out? Don't be afraid to experiment. Here is the recipe that worked for us with lighter roasted coffees (like our fruit bombs from Africa or modern Asia):
• Dose: 18 – 20 g of coffee (depending on the basket size).
• Yield: 40 – 50 g (ratio 1:2.2 to 1:2.5 – a longer ratio helps extraction).
• Grind: Set the grinder coarser than you are used to for regular espresso.
• Target time: Aim for 13 to 16 seconds.
Important: Ignore the visual aspect. A turbo shot will have weaker crema and will flow quickly. Only the taste matters.
Conclusion: Drink what you like
Our test confirmed that recipes are just a stepping stone. Even a 14-second shot can taste better than the textbook one if the coffee is prepared correctly. Modern methods allow us to "unlock" flavors in experimental coffees that would remain hidden behind a wall of bitterness in classic preparation.
So, the next time you see a barista's espresso flow through in 15 seconds and they smile with satisfaction, don't be alarmed. They might have just prepared the best coffee you'll taste today.
Want to see our colleagues' authentic reactions to this experiment? Check out the video on our YouTube channel.
Sources and recommended reading for geeks:
• Barista Hustle: The Turbo Shot (Online course and articles)
