导语：Espresso 的标准萃取时间是 25-30 秒，同时要配合杯中约 25-30ml 的咖啡液量，两者平衡才算一杯合格的浓缩。萃取短于 15 秒会得到一杯偏酸、单薄、萃取不足的咖啡；超过 30 秒则会过度萃取，带来苦涩、粗糙的口感。至于 15 秒左右的短萃取，其实是另一种喝法 Ristretto，并非 Espresso 的通用标准。
Question
by Alketa, Jan. 16, 2012 4:07 PM
Hello Mr. Michele. I have a question regarding the extraction time for the espresso coffee.
想把这 25-30 秒的萃取窗口稳定复现，豆子的新鲜度与拼配稳定性同样关键。练习时可以先从油脂丰厚、甜感扎实的配方入手：前街精品拼配与前街经典拼配适合日常 Espresso 与奶咖，前街草莓糖 Espresso 则能明显提升甜感与香气层次；若偏好单一产区的风味表达，也可试试前街花魁 SOE。了解国际咖啡师大赛历史 WBC（World Barista Championsh）的评分逻辑，或看看一杯完美Espresso真的是来之不易，都能帮你判断这几秒的偏差。5 天内新鲜烘焙 · 17:00 前下单当日发出 · 广东省内大部分地区次日可达
I have read that the exact time is 25-30 sec, but recently i heard that is 15 sec. Could you please explain me the exact time needed to prepare an espresso.
Best regard and congratulation for this site!
Answer
by Michele Pauletic, Jan. 17, 2012 12:19 AM
(Michele Pauletic is an illycaffe Master Barista and a certified Speciality Coffee Association of Europe trainer. He travels throughout Europe and Asia, working with baris)
Ciao Alketa,As you know, one of the basic rules for the preparation of an excellent cup of espresso is the extraction/percolation time. The correct amount of time is 25-30 second. So that the extraction time is truly effective, it must be balanced with the espresso coffee volume in the cup -- about 25/30ml. The diversified energy input in espresso pressure-brewing efficiently brings into the cup both soluble and insoluble substances. It has been experienced that the best mix is reached within 30 seconds; if the extraction is shorter than 15 seconds, a weak and exceedingly acidic, unbalanced, and under-extracted cup is obtained. Conversely, if extraction lasts longer than 30 seconds, over-extraction of substances with poor flavor will produce an ordinary, harsh-tasting cup. Please have a look at your clock next time your espresso will be extracted.
没上锁的保险箱：For me, a perfect shot is not depending on the time of extraction. You can judge by the colour. However I think you've mentioned above are two different but similar coffee types. Espresso as you said is about "25-30"; the one is about "15", we call it RISTROTTO. Hope it helps. (3月24日 21:52)
咖啡四合院：I think "25-30" zone isn't the standard of making a perfect cup. But with the exact weigh and consistency tamping pressure in each time, time should only be one of your measurement tool of making a consistency cup of coffee. (3月24日 19:42)
咖啡賣客：IMO, the best time extraction time is 18-23 seconds! I don't think there are really a standard extraction time for coffee.. But normally the "Norm" is 25-30secs......and why are you posting in English.. i don't think many people will reply to English post. Proof me wrong.. LOL (3月24日 18:36)
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