Shorter Shots

Shorter espresso shot times can be better in certain situations because they affect extraction in a way that highlights different characteristics of the coffee. Here’s why shorter shot times can be beneficial:

1. Prevents Over-Extraction

The longer water is in contact with the coffee grounds, the more bitter and astringent compounds are extracted. A shorter shot time reduces the risk of pulling too many of these undesirable flavors.

2. Brighter, More Vibrant Flavors

Since acids extract first, a shorter shot tends to highlight bright, fruity, and floral notes, which is especially beneficial for certain light and medium roasts.

3. Ideal for Ristretto Shots

Ristretto shots (shorter, more concentrated espressos) typically have a richer, sweeter, and more syrupy body, avoiding some of the bitter compounds that come with longer extractions.

4. Better for Dark Roasts

(Punkstock- $16.50)

Darker roasted beans extract more quickly because they are more porous. A shorter shot prevents excessive bitterness and keeps the flavors smoother.

5. Faster Brew Time

A shorter shot means you get your espresso quicker, which is practical in high-volume café settings while still maintaining good flavor.

However, too short of a shot (e.g., under 20 seconds) can result in under-extraction, leading to a sour, weak, or unbalanced espresso. The ideal shot time depends on the grind size, coffee beans, and the desired flavor profile.

Are you aiming for a classic espresso or experimenting with ristretto-style shots? 

Longer Shots

Longer espresso shot times can be better in certain situations because they affect the extraction process, leading to different flavors and characteristics in the coffee. Here’s why longer shot times can be beneficial:

1. More Balanced Extraction

Espresso extraction happens in stages: first, acidic and fruity notes dissolve, then sweetness, and finally bitter compounds. A longer shot time allows more of the balanced sweetness to develop, reducing excessive sourness.

2. Increased Body and Texture

A slightly extended shot can extract more oils and soluble compounds, resulting in a richer mouthfeel and creamier texture.

3. Better for Light Roasts

(Neon Venom Espresso- $15.50)

Lighter roasted beans often need more time to extract properly. A longer shot prevents under-extraction, which can make the coffee taste overly sharp or sour.

4. More Complexity

Some baristas intentionally pull longer shots to develop more nuanced flavors, especially when using high-quality beans with complex flavor profiles.

5. Less Channeling, More Even Extraction

A longer shot can indicate that water is flowing more evenly through the puck, reducing the risk of under-extracted or over-extracted spots.

However, too long of a shot (over 40-45 seconds) can lead to over-extraction, which introduces excessive bitterness and a dry aftertaste. The goal is to find the right balance based on your beans, grind size, and espresso machine.

What do you prefer? Traditional shorter shots, or are you experimenting with longer extractions?