The importance of extraction time when making espresso: precision with the Geisinger thermometer with shot timer

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Why the extraction time is important

The extraction time is a key factor in the quality of an espresso and has a significant influence on the taste and aromas. To achieve a perfectly balanced espresso, several factors must be taken into account:

Coffee grind

A finer grind lengthens the extraction time, while a coarser grind shortens it. The right grind is crucial to fully develop the aromas.

Water volume and pressure

The pressure (usually 9 bar) and the amount of water influence how quickly the aromas are extracted. Too little pressure leads to a watery taste, too much can produce bitterness.

Coffee quantity

The amount of coffee powder determines how much flavor is extracted. A higher dosage can intensify the flavor, but often requires an adjustment of the extraction time.

Extraction time

Ideally, the extraction time for an espresso is 25 to 30 seconds. This time is necessary to achieve the perfect balance between acidity, sweetness and bitterness.
The combination of these factors makes it possible to develop the subtle nuances of the coffee and enjoy an espresso that harmonizes perfectly in taste and consistency.

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