This isn’t a hard and fast rule, but will certainly apply to most coffees. 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 … 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. Pre-infusion has a big impact on the flavor your final cup, giving you more control over the extraction process and overall clarity. So the more you pre … https://perfectdailygrind.com/2017/04/espresso-making-skills-whats-pre-infusion If the time is too long, the espresso will be bitter and harsh. Taste each, and take notes! If he follows a recipe with a specific dose, it is the grind size. The goal is to improve the overall extraction of the finest flavors and aromas from the roasted and ground coffee. More on that later. You can make good espresso with almost no tamping. Ah, gotcha. Posted March 2, 2012 link. 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. The pre-infusion of espresso involves pre-wetting the roasted, ground coffee in the portafilter basket before you begin brewing the espresso. And if he's not following a recipe he has to start over from the beginning and follow the advice from the other threads. 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. 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. Espresso extraction might be quick, but it’s not simple. In addition to the seven fundamentals of brewing, there is also the matter of pre-infusion, often referred to as a "bloom." – avocado1 Sep 11 '18 at 12:35 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. Basically, it allows water into the chamber at line pressure (i.e. What happens when you pre-infuse for extended periods, is that the subsequent extraction is sped up. This is because time and extraction aren’t linear with espresso brewing. Once you think you have the temperature and dose down, test different seconds worth of pre-infusion, between 2-10 seconds. It depends on the espresso, temperature, dose, and so many other factors. The way I think about pre-infusion, is that it is a sort of "helper". You’ll notice that I don’t refer to longer times creating higher extractions and vice versa for short times. 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