Updated October 2026 · shot time by bean density
Increasing the shot time increases the level of extraction. In the Coffee Recipe Series the target shot time changes with the density of your roasted beans: 20 seconds for the darkest roasts, up to 40 seconds for the lightest, spread evenly across all 121 recipes.
Lighter roasts need longer shots; darker roasts need shorter ones. About 20 s at 0.330 g/ml, 30 s at 0.390 g/ml and 40 s at 0.450 g/ml, for a standard 58 mm basket. Stop the shot on weight, and use the time to check your grind.
Why time matters
The longer water is in contact with the coffee, the more it extracts. A fixed shot time for every coffee works against you, because roast level changes how much extraction a coffee needs.
Going up to 40 seconds helps a very light roast extract fully instead of tasting sour.
Reducing the shot time to as low as 20 seconds helps a very dark roast avoid over-extraction and bitterness.
Across the series
Across the series the target shot time rises in a straight line with density, from 20 seconds at 0.330 g/ml to 40 seconds at 0.450 g/ml.
at 0.330 g/ml, the darkest roasts (Recipe 1)
at 0.390 g/ml, the middle of the series (Recipe 61)
at 0.450 g/ml, the lightest roasts (Recipe 121)
Time or weight?
Stop the shot once you have reached your target yield, with your scale under the cup. The shot time isn't the stop signal; it tells you whether the flow is about right for your roast.
You reach the target yield well before the target time. Grind a little finer next time.
You reach the target yield well after the target time. Grind a little coarser next time.
If you have set the dose, ratio, yield and temperature for your density, you will only need small grind changes. Then taste: sour means extract more, bitter means extract less.
Baskets
The times in the series are for a standard 58 mm basket. For more on matching baskets to doses, read how to choose an espresso basket.
Small-diameter baskets, such as 54 mm, have a deeper bed of coffee for the same dose and need more time. Use the recipe time as a starting point and expect a slightly longer shot.
FAQ
No. Stop on weight, at the target yield on your recipe. The shot time tells you whether your grind is in the right range.
Light roasts are dense and harder to extract, so they need more contact time to avoid tasting sour. Dark roasts extract easily and turn bitter if the shot runs too long.
Shot time is one lever alongside dose, ratio, temperature and pressure. Your recipe sets them all for your bean density, so you change them together rather than one at a time.
Keep reading
Find your starting recipe, then dig deeper into what drives extraction.
Find your recipeMatch the basket to your dose for an even extraction.
Read the guide
