
Turbo Shot Espresso
"Turbo shots are fast, sweet, and consistent espresso extractions achieved with coarser grinds, lower pressure, and a focus on flow rate."
Lance Hedrick
Tips & Preparation
Key notes:
- Turbo shots are pulled between 7-20 seconds with a 1:3 ratio.
- Lower pressure (around 6 bars) is used.
- Coarser grind is essential for even extraction.
- Flow rate is more important than pressure.
- Tastes sweeter, with more flavor clarity and high aromatics.
- Puck preparation is still important, but less critical than with finer grinds.
- Can be dialed in easily.
- Variations include blooming turbo shots for light roasts (saturate puck, close valve until pressure drops, then open to 5ml/s).
- Use basket that matches your dose.
- Cleanup can be messy; consider using a filter at the base of the puck.
Recipe Steps
Dose 17g of coffee.
WDT (Weiss Distribution Technique).
0:00
Set flow profile with pressure at 6 bars.
Start extraction, targeting 51g out.
Stop extraction at 51g.
Recipe link copied