Turbo Shot Espresso

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.