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Espresso Shot Timer

Oversized, glanceable digits designed to be read from across the kitchen while your hand is on the paddle.

00.0

Target zone: 25–32 seconds for a standard normale.

Under 20 s — likely under-extracted 25–32 s — target range Over 35 s — likely over-extracted

How it works

Espresso shot time is measured from the moment you press the brew button (or lift the paddle) to the moment you stop the shot. It's a fast proxy for extraction: a very short shot means water is passing through too quickly (grind too coarse or dose too low), and a very long shot means the puck is choking (grind too fine or dose too high). Timing pairs with weighing yield to give a complete picture of the pull.

Step-by-step

  1. Tare your cup on the scale and place it under the group head.
  2. Hit Start at the same moment you begin brewing.
  3. Watch the display while your dominant hand tracks weight.
  4. Hit Stop when you cut the shot. Note both the time and the yield.

FAQ

When does the timer officially start?

Most modern practice is to start the moment you press the brew button — including pre-infusion in the shot time.

My shot is 40 seconds but yield is right. Bad?

Not necessarily. Long times with correct yield can produce beautiful shots on light roasts, especially at 1:2.5+.

Should I aim for 25 seconds exactly?

No. Target a ratio and taste, then use time as a diagnostic. Grind for taste, not for the clock.

Can I run this on my phone at the machine?

Yes — it's designed to be readable at arm's length on any phone screen.

Related tools

Brew Ratio

Pair timing with yield weight.

Extraction Yield

Confirm with a refractometer.

Grind Reference

Adjust grind to hit target time.

Brew Method Timer

For pour-over and immersion.