Brew Time

The duration of the shot from start to finish, typically in seconds.

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How you read the result

What it means

The duration of the shot from start to finish, typically in seconds. It helps the barista notice when grind or flow has drifted between pulls. Time is useful, but a thirty-second shot is not good merely because it took thirty seconds.

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Where this leads

Each one pushes this into the cup, compares it, or helps you act on it.

How you read the result

Yield

Time without output is only half a recipe.

Think of yield as the result you are aiming for and brewed weight as the way you verify you hit it.

The numbers that define the shot

Dose

Time changes often start with the puck load.

Use a scale for every dose when dialing in. Precision here saves time everywhere else.

When things go wrong

Stall

A choking shot is time behaving badly in real service.

When a shot stalls, look first at grind size and dose before inventing more exotic explanations.

What people mean when they say "extraction"

Espresso Extraction

Then decide whether the longer or shorter shot actually extracted better.

Separate extraction from strength in your thinking. One asks how much was dissolved, the other how concentrated the drink feels.