Between pushing the button and coffee dripping in to a glass shot - it is a pre infusion/pre extraction time about which is written above :) That’s what I … Taste each, and take notes! Pre-infusion is a process built into espresso machines where hot water is applied to the ground coffee for an initial period of time but at a pressure that is much lower than the ultimate extraction pressure. Complicating it even more, how the water hits the dry grounds at the start of the extraction will be very different from how it behaves just five seconds later – and this impacts the flavor of that espresso. The pre-infusion of espresso involves pre-wetting the roasted, ground coffee in the portafilter basket before you begin brewing the espresso. More on that later. – avocado1 Sep 11 '18 at 12:35 The way I think about pre-infusion, is that it is a sort of "helper". The current standards for espresso across the United States can arguably be defined by 30-second shots using a 1:2 coffee-to-water ratio. In addition to the seven fundamentals of brewing, there is also the matter of pre-infusion, often referred to as a "bloom." You can make good espresso with almost no tamping. If the time is too long, the espresso will be bitter and harsh. I understand how pre-infusion helps, by presoaking the grind, but not how it affects the actual shot time. Basically, it allows water into the chamber at line pressure (i.e. So the more you pre … Espresso can easily become a rabbit hole that’s easy to dive down into. Espresso extraction might be quick, but it’s not simple. So immediate insert and brewing (push the button) and the extraction is started (the clock is ticking ;) ) and U can start time the extraction time. Both chemically and physically, there’s a lot going on inside that coffee puck when you pull a shot. The goal is to improve the overall extraction of the finest flavors and aromas from the roasted and ground coffee. https://perfectdailygrind.com/2017/04/espresso-making-skills-whats-pre-infusion This isn’t a hard and fast rule, but will certainly apply to most coffees. What happens when you pre-infuse for extended periods, is that the subsequent extraction is sped up. You’ll notice that I don’t refer to longer times creating higher extractions and vice versa for short times. For my machine and coffee the solution was to ensure that my 22-30 second extraction rule was still applied but being mindful not to include the pre-infusion in this time frame. And if he's not following a recipe he has to start over from the beginning and follow the advice from the other threads. One reason for this standard can be traced back to Andrea Illy’s book, Espresso Coffee: The Science of Quality written in 1995.In the book, Andrea suggests that espresso extraction should be around 30 seconds with a 1:2 ratio. So in reality what I needed to do was dial in my grinder to ensure my extractions were running somewhere between 30-40 seconds in total. It depends on the espresso, temperature, dose, and so many other factors. This is because time and extraction aren’t linear with espresso brewing. Posted March 2, 2012 link. Pre-infusion has a big impact on the flavor your final cup, giving you more control over the extraction process and overall clarity. Ah, gotcha. Once you think you have the temperature and dose down, test different seconds worth of pre-infusion, between 2-10 seconds. 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