From here:
HERE..

When a shot is timed, the timer starts (i.e. 0 time) when the pump button is pushed.

That's not from a 'gospel' thread..and not meant to be. It is what I've thought to be generally accepted shot timing and something I've read more than a few times.

But...browsing through links on the Resources page, I read from here:

For 1.5 ounces of espresso, the extraction should take between 23-30 seconds where the time starts when the espresso begins to flow from the spouts.

(emphasis is mine)


For the sake of argument, consider a perfect shot to be 27 seconds. I think there would be general agreement that in light of taking that as fact, a 19-22 shot would NOT be perfect..and neither would a 32-35 second shot.

The differences? The 5-8 seconds that is fairly common from 'pump on' to 'flow'.


I'm not trying to pick the proverbial nit, but the difference between the two points of view seems quite large to me, certainly large enough to make a good cuppa a bad one.


Which is it? IS there consensus on the issue?

A lot of people seem to go by when the pump is activated. It's further complicated by pump type, pre-infusion, and other factors. You are going to get a lot of replies telling you shot timing is only a basic guide, taste your shots, etc.

Yes. I understand taste is the point of it all. I understand there are a good number of variables that figure into that result.

When tamp levels of +/-1mm, coffee doses measured in .1/g, temperatures of +/- a short handful of °s, and stepped grinders being unnacceptable due to the coarseness of their adjustment...THIS 'difference' seems quite a bit outside the 'ol box.

Like all other variables, timing is set by the coffee and pull. It's only applicable to what you are pulling at the moment.

I switched coffees today : ½ turn finer, +0.5g, +1°F and +5s from last week.

Notice : NO mention of tamp

I'll give you one idea where timing is very useful. For me, once I get a bean dialed in, I set my shot timer to the time I want the shot to run. That way, I don't need to really watch the shot pour and can steam milk instead while the shot is pulling. I start my timer the instant I turn the pump on.

cafeIKE wrote:Like all other variables, timing is set by the coffee and pull. It's only applicable to what you are pulling at the moment.

I switched coffees today : ½ turn finer, +0.5g, +1°F and +5s from last week.

Notice : NO mention of tamp

Whew! I was getting worried there! If a tamp change was in the mix, I'm afraid I simply couldn't have handled it. ..indeed!

FWIW, the chronos pads on the Linea AV start timing when you push the button.

Initial contact between coffee and water seems like a relevant thing.

Most trainers that I know teach to start timing when you start the extraction.

Wouldn't you agree that timing is relative, assuming normal flow? IOW, I only use roaster's recommendations as a starting point. I find the timing that works for me and so long as I am consistent, that time should work shot after shot. If I tell you that I use 26 sec to brew 19.5gm of Vivace Vita, that time would only be relevant to me. Your time will be different based on many variables. Alternatively, if you set wanted to set up an experiment as another_jim did I think he has the best compromise for achieving repeatable results.