If you spend any time on coffee forums, Facebook groups, Reddit, or YouTube videos, you've certainly seen the phrase:
"Double espresso is a 1:2 ratio in 25 to 30 seconds."
The problem is that many people interpret this as an absolute rule. It's not. In modern specialty coffee, the famous 1:2 in 25-30 seconds is just a starting point. A reference. A place to begin when dialing in a new coffee. The goal was never to hit a number. The goal is always to get a better cup.
So why does the 1:2 in 25-30 seconds exist?
Historically, this range emerged because it works reasonably well for many coffees. If we put 18 grams of coffee in the portafilter and get about 36 grams of beverage in approximately 25 to 30 seconds, there's a good chance we're close to a balanced extraction. But that doesn't mean it's the best recipe for all coffees. It doesn't even mean it's the best recipe for the same coffee on different machines.
The machine influences much more than it seems
One of the most common mistakes is comparing times between completely different machines. One machine might have a pre-infusion of 3 or 4 seconds. Another might have 8 or 10 seconds. Some commercial machines allow even longer pre-infusions to be programmed. If two extractions finish in 30 seconds but one spent 10 seconds in pre-infusion and the other only 3, we are looking at quite different processes. The same applies to the machine's water flow, thermal stability, actual pressure during extraction, and even the group head design. Therefore, comparing isolated times rarely tells the whole story.
Coffee also has a say in the matter
Not all coffees behave the same way. A low-altitude natural Brazil can react completely differently from a washed Ethiopian grown above 2,000 meters. Bean density influences extraction speed. Solubility influences how easily compounds dissolve in water. Variety influences bean structure. This is why we find coffees that are incredible at 23 seconds and others that only truly start to show their potential after 30 seconds.
Fresh coffee changes everything - time is not static
Another often overlooked factor is freshness. Coffee roasted five days ago behaves differently from coffee roasted five weeks ago. The level of carbon dioxide present in the bean directly influences its resistance to water flow and how crema develops. Those who work with coffee daily quickly realize that the same grind can produce different results throughout the lifespan of the batch.
An espresso can be poorly extracted and still fall within 25 seconds
This is perhaps the most important and sometimes frustrating part that leads us baristas to waste a lot of coffee: It is perfectly possible to get a 1:2 extraction in 27 seconds and have a poorly extracted espresso. If there are preferred water channels (channeling), uneven distribution, or problems in puck preparation, phenomena of underextraction and overextraction can occur simultaneously. That is, some particles receive too much water while others receive too little. The stopwatch still shows 27 seconds. But the cup tastes bad.
The role of WDT and preparation
This is where techniques like WDT (Weiss Distribution Technique) come in. Good distribution reduces clumps, improves puck uniformity, and helps water pass through the coffee more homogeneously. It's not magic. But it's one of the reasons why two baristas can use exactly the same recipe and get completely different results.
Some coffees shine outside the classic recipe
At Caseta, we've found examples of everything. Coffees that showed more sweetness with ratios close to 1:2.8. Others that lost body and complexity when exceeding 1:2. Some that were more balanced at 23 seconds. Others that only revealed their full complexity after 30 seconds. And that's precisely what makes espresso interesting. If there were a universal recipe, the tuning process would be much simpler. But also much more boring.
The best instrument is still your palate
Numbers are important. They help us repeat recipes, help us communicate, help us identify problems, but no number replaces what truly matters: the taste.
- Observe the extraction.
- Look at the crema texture.
- Understand how the coffee flows from the portafilter.
- Evaluate the body in the mouth.
- Feel the sweetness.
- Analyze the acidity.
- Look for balance.
Because at the end of the day, the goal is not to make an espresso in 28 seconds. The goal is to make a very good espresso. And sometimes that happens at 23 seconds. Other times at 31. A coffee that extracts in 24 seconds but offers more sweetness, better balance, and greater clarity of flavor is preferable to a coffee that extracts in 28 seconds just because "it's within the rule." The goal of dialing in is always to improve the cup, not to satisfy a timer, as this is just a tool.
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