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 take a look at the theory. A turbo shot isn't just a "failed espresso". It is a technique that caught the attention of the global coffee community following the publication of the study "Systematically Improving Espresso", led by chemist Christopher H. Hendon and a team of experts.
Their research showed that very fine grinding (required for a classic 30-second espresso) often leads to uneven extraction (channeling). Water finds channels and doesn't flow through the puck evenly. The solution? Coarser grinding and faster flow. The result is higher extraction yield and often a sweeter, more balanced cup.
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 "great balance". Paradoxically, despite the fast brew time, nobody tasted the unpleasant sourness typical of underextracted coffee. On the contrary, the shot had pleasant acidity, zero bitterness, and a surprisingly nice body. There were comparisons to "pure honey" and pronounced fruitiness. When I revealed it had only extracted for 14 seconds, they called it a "scandal", but the taste won them over.
2. Classic Espresso (Standard extraction) Next, we prepared the same coffee "by the book" – longer extraction, visually nicer crema ("tiger striping"). The result? The coffee lost its spark. The acidity was overly concentrated, tasting bitter-sour, astringent, and harsh. This particular coffee simply didn't benefit from staying in the portafilter for so long.
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 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 would for standard espresso.
• Target time: Aim for 13 to 16 seconds.
Important: Ignore visual appearance. A turbo shot will have weaker crema and flow quickly. Only 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)
