Forget the 30-second rule. Turboshots rely on coarser grinds and faster flow rates to unlock higher extraction yields and clarity. Learn how to master this controversial yet delicious technique.
Key Takeaways
- Speed is the key: Turboshots generally finish in 10 to 15 seconds, defying the traditional 25-30 second rule.
- Coarser grinds reduce channeling: By grinding coarser, you lower the resistance in the puck, allowing for a more even extraction.
- High extraction, high clarity: This technique often yields sweeter, clearer shots, though with slightly less body than traditional espresso.
- Puck prep matters: Even with coarser grinds, distribution is critical to prevent sprinting water.
For decades, the "God Shot" had a specific definition: 9 bars of pressure, a 1:2 ratio, and a 25 to 30-second extraction time. If your shot ran in 15 seconds, it was considered a "sink shot"—undrinkable, sour battery acid destined for the drain.
But coffee science has evolved. Enter the Turboshot.
Popularized by coffee experts like Scott Rao and Hendon et al. in scientific papers, the Turboshot flips the script on traditional espresso. It suggests that by grinding coarser and pulling shots significantly faster, we can actually achieve higher extraction yields and tastier coffee. It sounds counterintuitive, but the results speak for themselves.
What Exactly is a Turboshot?
A Turboshot is a modern style of espresso extraction characterized by a coarse grind setting, a lower brewing pressure (often around 6 bars), and a very fast shot time—typically between 10 and 15 seconds.
The goal isn’t just speed; it is extraction efficiency. Traditional fine espresso grinds are prone to uneven flow. As water forces its way through a dense, fine puck at high pressure, it often finds the path of least resistance. This creates channels where water passes too quickly, leaving other areas of the puck dry and under-extracted.
Turboshots solve this by using a coarser grind. The water creates less resistance, flows more evenly through the entire bed of coffee, and extracts flavor more uniformly.
The Gear: What Do You Need?
While you can attempt a Turboshot on almost any machine, certain equipment makes the process much more consistent.
The Grinder
Because you are grinding coarser, particle distribution becomes paramount. You want a grinder that produces a "unimodal" distribution (fewer fines, more uniform particle size). This is where the debate of flat vs. conical burrs comes into play. Generally, high-quality flat burrs are preferred for Turboshots because they provide the clarity and uniformity needed for high-flow extractions.
The Machine
You don’t need a $5,000 machine, but control helps. Machines capable of lower pressures (6 bar) are ideal because high pressure (9 bar) on a coarse puck can sometimes cause a messy spray. If you have a machine with flow profiling capabilities, you are in a great position. To understand why controlling the water debit matters, read our guide to flow control.
Interestingly, the Decent Espresso machine was instrumental in popularizing this trend due to its ability to graph flow and pressure in real-time, proving that faster shots weren’t necessarily bad.
How to Pull a Turboshot: A Step-by-Step Guide
1. The Dose and Ratio
Start with a standard dose for your basket, perhaps 18g or 19g. Turboshots often work best with slightly longer ratios, typically around 1:2.5 or 1:3. This helps wash out the sweetness and acidity. For a deep dive on how ratios impact flavor, check out how to dial in espresso ratios.
2. Grind Coarser
Adjust your grinder significantly coarser than your standard espresso setting. You might feel like you are approaching filter coffee territory, but you aren’t quite there yet. The grounds should feel sandy, not powdery.
3. Puck Prep is Still King
Just because the water flows fast doesn’t mean you can skip prep. In fact, because the water moves so quickly, any major density difference in the puck will be exploited instantly. Using a WDT (Weiss Distribution Technique) tool is non-negotiable here to ensure an even bed. If you are skeptical about whether whisking your grounds matters, read about the science of puck prep.
4. The Pull
Lock in the portafilter and start the shot. Aim for 6 bars of pressure if you can adjust it. The shot should gush. Don’t panic. Stop the shot when you hit your target yield (e.g., 55g out for 18g in). If the timer says 13 seconds, you nailed it.
The Taste Profile: What to Expect
If you are used to thick, syrupy, traditional Italian espresso, a Turboshot might shock you. The texture is thinner—more like tea or a very strong filter coffee than a rich ristretto.
However, the flavor clarity is often unmatched. You will likely taste distinct fruit notes, florals, and a high sweetness without the harsh, dry bitterness that often accompanies fine-grind extractions. If you find your standard shots are often muddy or indistinct, this technique might be the solution.
Troubleshooting Your Turbo
It Tastes Sour
Even though Turboshots are fast, they shouldn’t be sour. If you encounter mouth-puckering acidity, you might have ground too coarse. Tighten the grind slightly to push the time from 10 seconds closer to 15.
It’s Spraying Everywhere
This is common with high-flow shots, especially if you use a naked portafilter. It indicates that the puck degraded or channeled. Ensure you are using a precision basket, which can help support the puck structure better than generic ones. Learn more about the difference in our comparison of stock vs. precision baskets.
The Shot Looks Watery
Visually, a Turboshot will have less crema. Crema is largely a product of CO2 trapped in oils under high pressure. With lower pressure and coarser grinds, you get less foam. Don’t judge the shot with your eyes; judge it with your palate.
Conclusion
Turboshots are a testament to how much there is left to learn about coffee. By breaking the cardinal rule of the 30-second extraction, we’ve unlocked a method that prioritizes extraction yield and flavor clarity over body and tradition. It requires a shift in mindset and a willingness to drink something that looks different, but the reward is often the sweetest espresso you have ever tasted.
Ready to ruin your palate for traditional espresso? Grab your grinder, loosen those burrs, and let it flow.
Frequently Asked Questions
A typical Turboshot finishes between 10 and 15 seconds. Anything longer than 20 seconds usually indicates the grind is too fine for this specific technique.
While you can pull them on any machine, machines that allow you to lower the pump pressure to 6 bars (like those with flow control or adjustable OPVs) produce the most consistent results.
Turboshots use coarser grinds and often lower pressures, which generate less CO2 emulsification. The result is a shot with very little crema, but this does not negatively impact the flavor.
Not necessarily. While fast shots are traditionally under-extracted and sour, the coarse grind of a Turboshot allows water to flow evenly without channeling. This creates a high extraction yield that is sweet and balanced, not sour.
You can, but Turboshots really shine with light to medium roasts. Dark roasts are soluble and brittle, so the high extraction efficiency of a Turboshot might make them taste ashy or acrid.