Espresso extraction is a delicate balance of pressure, temperature, time, and grind size. Get it right, and you'll produce a shot that is rich, balanced, and full of flavor. Get it wrong, and you'll end up with something bitter, sour, or hollow.
The ideal extraction time for espresso is typically between 25 and 30 seconds. This allows enough time for the water to extract the desirable compounds - sugars, acids, and aromatic oils - without over-extracting the bitter compounds.
"Espresso is about finding the sweet spot. Too fast, and you get sour. Too slow, and you get bitter. The goal is to hit that perfect window where everything comes together."
— Scott Rao, Coffee Consultant and Author
Temperature is equally critical. Most espresso is extracted at between 90°C and 96°C (194°F to 205°F). This range allows for optimal extraction without burning the coffee.
At Tone, we use state-of-the-art equipment and rigorous training to ensure every shot meets our standards. But we also understand that espresso is both science and art - a balance of technical precision and sensory intuition.
