You don't mention the grinder you are using. The most important part of a good espresso setup!

Exact timing is not as important as flavour and consistency. And 24 seconds seems a bit quick! Dial in the grinder for the best flavour balance (to your taste). Every barista has their own idea of the best grind for a particular bean!

I have the Eazytamp 5 star pro. It's great for consistency and compensates for lack of skilled technique. Perfect for me! Only making 2 to 3 shots per day, so it'll take forever to reach 10,000 hours! Great for that first shaky shot in the morning [emoji23]. It does tamp to a fixed depth, however, and this can be adjusted by fitting different bases. Worth researching Eazytamp's site and YouTube videos for info.

Afaik 'Give It The Beans' are the UK supplier.

Sent from my iPhone using Tapatalk

 

You don't mention the grinder you are using. The most important part of a good espresso setup!

Exact timing is not as important as flavour and consistency. And 24 seconds seems a bit quick! Dial in the grinder for the best flavour balance (to your taste). Every barista has their own idea of the best grind for a particular bean!

I have the Eazytamp 5 star pro. It's great for consistency and compensates for lack of skilled technique. Perfect for me! Only making 2 to 3 shots per day, so it'll take forever to reach 10,000 hours! Great for that first shaky shot in the morning

. It does tamp to a fixed depth, however, and this can be adjusted by fitting different bases. Worth researching Eazytamp's site and YouTube videos for info.

Afaik 'Give It The Beans' are the UK supplier.

Sent from my iPhone using Tapatalk

This is my setup

View attachment 34856

Extraction times and ground weight were suggested by our coffee supplier (Atkinson's)

 

24 seconds?
sounds like costa territory! (Their so called 'barista' said the aim was sub 20)

I go for 35-40! I like a strong shot though

 

Personally, I wouldn't be worried about 24 seconds. Why is this a magic number? I would be more worried about getting the ratio right, say, 18.5g in, 37g out (1:2) roughly in 30 seconds, consistently.

 

You're going to create a serious amount of waste by insisting on 24 seconds for every single extraction, and also pissing off your baristas and customers.

 

Environmental conditions will cause the beans to absorb or release moisture. It will be virtually impossible to achieve a constant 24 secs extraction time as conditions change throughout the day. Aim for a ratio and as long as you're in the ball park time-wise you'll be fine.