How to pull a turbo shot
Recipe by Cameron et al., Matter (2020) · See the original
The turbo shot comes from a 2020 study in the journal Matter. The researchers found that a lot of espresso is ground so fine that water cannot flow evenly through the puck. Using less coffee and grinding much coarser gave shots that extracted just as well and came out the same, shot after shot.
The shot runs very fast, often under 15 seconds, and tastes lighter and clearer than a classic shot. If your machine lets you lower the pressure, the study used 6 bar.
Espresso recipes
Classic 1:2
The standard double shot most espresso roasts are built for.
18 g · 1:2.1 · 25 to 32 seconds
Ristretto
A shorter, syrupy shot with more body and less bitterness.
18 g · 1:1.5 · 20 to 25 seconds
Light roast long shot
A longer ratio and hotter water to open up lighter roasts.
18 g · 1:2.5 · 25 to 35 seconds
Turbo shot
Less coffee, a coarser grind and a very fast shot.
15 g · 1:2.7 · 10 to 15 seconds
Blooming espresso
A pause after preinfusion for a sweeter, more even shot.
18 g · 1:2.5 · 0:50 to 1:05
Lungo
A longer shot with more water through the same puck.
18 g · 1:3 · 30 to 40 seconds
Recipe
Change any amount and the whole recipe scales with it.
- Ratio
- 1:2.7
- Water temperature
- 92°C
- Grind
- Much coarser than a classic shot
- Time
- 10 to 15 seconds
What you need
- Espresso machine with a double basket
- Grinder that can grind fine enough for espresso
- Digital scale with a timer
- Tamper
- Cup
Method
- 1
Flush the group head and dry the basket.
- 2
Grind 15 g of coffee, much coarser than you would for a classic shot, and spread it evenly in the basket.
- 3
Tamp level, then wipe the rim.
- 4
If your machine has a pressure setting, set it to about 6 bar. Lock the handle in, put the cup on the scale and start the shot and the timer together.
- 5
Stop the shot at about 40 g. It should take around 10 to 15 seconds.
- 6
Taste it. If it is sour or thin, grind a little finer; if it is harsh, grind a little coarser.
If it does not taste right
The shot runs fast and tastes sour
Grind finer. If it is still sour once the time is right, increase the yield a little.
The shot runs slowly and tastes bitter or harsh
Grind coarser, or stop the shot a little earlier.
Coffee spurts or the puck has holes
Water is channelling through gaps. Break up clumps when you distribute the coffee and tamp level.
Coffees roasted for espresso
From independent roasters on A Cup Of Stories, in stock first.
Colombia Popayan Reserve
Switch Espresso
MEDIUM ROAST – CERTIFIED ORGANIC
Three Llamas Coffee
Disco Biscuit | Ethiopia
Slow Coffee Roasters
Ethiopia Anbessa Reserve
Switch Espresso
WELLBEING – CERTIFIED ORGANIC
Three Llamas Coffee
Apricot Affair | Ethiopia
Slow Coffee Roasters