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Espresso shot pullers: How long does your method take? (lemmy.dbzer0.com)

submitted 1 week ago by CrackedLinuxISO@lemmy.dbzer0.com to c/coffee@lemmy.world

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If espresso is Italian for fast, why does it take me so long to pull a perfect shot? Checkmate coffee

-Turning point Hoffman

I'm talking end-to-end from "Hmm, maybe it's time for an espresso" to when your beverage is ready to drink. All setup/pull/milk steaming time included.

I have a basic machine with no boiler, so heat up time is negligible. I'd say it's about 5 minutes for me to unpack my equipment, prep a puck, and pull a shot. Add maybe 2 minutes for each additional shot that's pulled consecutively. I don't tend to make milk drinks, so there's no extra time spent.

This assumes that I've already dialed in the grind.

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[–] tankplanker@lemmy.world 4 points 1 week ago* (last edited 1 week ago)

I recently streamlined by espresso prep by switching to a blind shaker and bean cup with built in scales, saved about a minute of time vs. having to WDT and RDT plus the time moving my shot scale to/from the espresso machine. The other big change was switching to a 58mm to 49mm step down basket as deep basket depth really does seem to make it easier to dial in shots as they have a bigger sweet spot. Couple that with adding in flow control so I have greater control over pre infusion timings and shot ramp down means I have to spend far less time dialing in that I did for a great shot.

Its probably not worth the expense to do this for most people but for me its helped me stay motivated to keep making espresso shots first thing in the morning.

Longest part of using my e61 is the pre heat, that's about 15 minutes. This I turn on remotely using a smart switch so its not dead time. I am either out with the dog or in the shower while its pre heating.

Weighing and grinding the beans is about a minute, I tend to run some hot water from the group head into the cup to pre heat during this time. Decanting into the portafilter and tamping is less than a minute. The shot pulls in about 40 seconds including pre infusion. Banging out the puck is another 20 seconds or so. I would guess about 3 minutes end to end.

I do clean my espresso machine every day, which means about 5 back flushes and a portafilter less flush at the end. Wiping everything down, emptying the drip tray, refilling the water, thats a good 7 to 10 minutes. Its excessive but I absolutely cannot stand dirty espresso machines.

While I am away from home I use a picopresso with a 1zpresso J Ultra hand grinder, thats considerably more time to make a shot as hand grinding takes over a minute alone. I pre heat by running a full basket of water through the pico for every shot, and clean up has to be after every shot as well. Its probably closer to 6 minutes per shot with the pico. With the upgraded basket and pressure gauge its capable of very good shots considering its size and cost, at least with the J Ultra.