Ive always worked on the assumption that an espresso shot is 30mL of coffee extracted in ~30 seconds under pressure. I have never really given any thought to the "under pressure" part of that until I found that it is traditionally 9 bar. This got me thinking that the shot times in my 17 bar Gaggia Classic should logically(?) be extracted in a shorter period of time and my fiddling around trying to draw out a 30 second shot time wasnt necessary.
Is this the case? Or is my "espresso" shot awfully under extracted?
Cheers.
Is this the case? Or is my "espresso" shot awfully under extracted?
Cheers.
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