Espresso has long been the cornerstone, the soul of countless beloved coffee drinks. With a history spanning over 120 years, the espresso’s form and preparation have evolved in many ways, but it remains a central figure in the coffee world.
Over the last few years, as coffee culture grows more sophisticated and diverse, a new trend has emerged, captivating coffee enthusiasts: the "Turbo Shot." This innovative approach to espresso brewing has sparked lively debates and piqued the curiosity of many in the coffee community.
The Turbo Shot technique was first introduced around 2020, largely following the release of a groundbreaking study titled "Systematically Improving Espresso." This research, led by coffee professionals and scientists, aimed to optimize espresso extraction for more consistent results and enhanced flavors. The study revealed that using a coarser grind, lower pressures (about 6 bars), and shorter extraction times (roughly 15 seconds) could yield better results, particularly when working with lighter roasts.
Interestingly, what started as a somewhat accidental "mistake" in brewing has since gained recognition as a legitimate and exciting brewing method. Turbo Shot invites us to rethink traditional coffee extraction parameters.
While the term "espresso" has been historically synonymous with fine grinds, high pressure (usually 9 bars), and longer extraction times (25–30 seconds), Turbo Shot challenges these norms, opting for a faster, yet potentially more flavorful, approach.
In the early days of Turbo Shot's rise, many were skeptical, with critics fearing that the coarser grind and lower pressure would result in under-extraction and undesirable flavors. However, the technique has been widely embraced by the coffee community for its ability to bring out different aspects of coffee’s flavor profile, particularly in light roasts.
Lower pressure and a quicker extraction time help prevent over-extraction, allowing the natural sweetness and clarity of the coffee to shine through, free from the bitterness often associated with traditional espresso.
The increasing popularity of Turbo Shot is also linked to the emergence of advanced espresso machines that provide greater control over brewing parameters. Machines like the Decent Espresso are at the forefront, offering precision control over pressure and other factors that make Turbo Shot possible. This level of customization allows coffee professionals to fine-tune each shot for consistent, high-quality results.
Additionally, machines with adjustable overpressure valves (OPV), such as the Profitec GO and the MiiCoffee Apex, are becoming increasingly popular for Turbo Shot experimentation. Manual lever machines, such as the La Marzocco GS3 or Lelit Bianca, also provide a way to regulate pressure and achieve the low-pressure pulls essential for Turbo Shot.
So, what makes Turbo Shot different from traditional espresso? At its core, it’s a dramatic shift in how we extract coffee. While the standard espresso relies on fine grinds and high pressure to deliver a robust, concentrated shot, the Turbo Shot embraces a coarser grind, lower pressure, and a rapid extraction time. Proponents of Turbo Shot argue that this method not only preserves the sweetness and clarity of the coffee but also makes it more forgiving, providing more consistent results with less chance of over- or under-extraction.
One of the most significant advantages of Turbo Shot is its speed. Traditional espresso can take anywhere from 25 to 30 seconds to extract, but Turbo Shot achieves a similar result in just 15 seconds. This makes it particularly appealing in busy café settings, where efficiency is key. It also benefits home baristas looking to make quick yet flavorful espresso shots.
The method's simplicity and efficiency have led many to describe Turbo Shot as more forgiving than traditional espresso. The coarser grind and lower pressure reduce the likelihood of channeling — where water flows unevenly through the coffee grounds — resulting in a more consistent extraction. For novice espresso enthusiasts, this makes it easier to achieve satisfying results with less trial and error.
Another touted benefit of Turbo Shot is its sustainability. Because it uses a smaller dose of coffee (around 15 grams, as opposed to the 18–22 grams typically used in traditional espresso), Turbo Shot can reduce waste and lower costs for cafes. Additionally, it provides a high-quality shot with less coffee, offering a more efficient use of beans without compromising flavor.
Despite the growing enthusiasm, Turbo Shot does have its critics. Some espresso aficionados have pointed out that Turbo Shot tends to produce a lighter body than traditional espresso, which some people find less satisfying. For those who prefer a fuller, richer mouthfeel, the reduced body might feel like a step back.
Moreover, while Turbo Shot is celebrated for its success with lighter roasts, it is not ideal for medium- or dark-roast coffees. The faster extraction process can amplify the inherent bitterness in darker roasts, making the method less suited for those looking for a robust, darker espresso.
Dialing in the perfect Turbo Shot, much like traditional espresso, still requires experimentation. While the method is more forgiving, the ideal parameters — such as grind size, pressure, and extraction time — vary depending on the coffee beans, grinder, and machine used.
Many enthusiasts share their “perfect” Turbo Shot recipes online, but others often find that their results don’t match. This variation is part of what makes Turbo Shot so fascinating: there’s no one-size-fits-all formula, and part of the fun lies in refining the technique to match your taste preferences.
Despite its many variations, there are a few standard parameters that most Turbo Shot experiments follow. Typically, Turbo Shot uses a smaller dose of coffee (about 15 grams), with a grind slightly coarser than standard espresso but finer than pour-over. The pressure is set to around 6 bars, with a rapid extraction time of about 15 seconds. The final yield is similar to traditional espresso, usually around 40 grams.
For those with the right equipment, particularly machines with easy access to OPV valves or manual controls, experimenting with Turbo Shot is relatively straightforward. With some machines, like the Decent Espresso, users can even create custom “Turbo Shot profiles,” saving recipes and settings for consistent results across multiple shots. This level of customization is what has fueled the method’s growing popularity, especially among coffee enthusiasts eager to push the boundaries of espresso brewing.
While the standard Turbo Shot tends to emphasize flavor clarity and sweetness, other variations have emerged. For instance, some baristas have experimented with adding a short “turbobloom” — a pre-infusion stage where a small amount of water is applied to the grounds before full pressure is applied — in hopes of further enhancing extraction and flavor clarity. Other variations, like the "Allongé" or "Sprover," explore different grind sizes, pressures, and yields to produce unique cups with distinct flavor profiles.
The increasing popularity of single-dose grinders has also played a role in Turbo Shot’s rise, offering more control over grind size and dose. These grinders enable the precision required for fine-tuning the Turbo Shot process, allowing coffee enthusiasts to experiment with various profiles and parameters until they find their perfect shot.
The rise of Turbo Shot signals a broader trend within the coffee world: the pursuit of innovation through precision and science. This method is part of an ongoing conversation about the intersection of technology, technique, and tradition in coffee brewing. By applying scientific models and mathematical principles to the brewing process, Turbo Shot demonstrates a commitment to both efficiency and flavor optimization.
In conclusion, Turbo Shot is an exciting development in the world of espresso. While it’s still a relatively new concept, it offers a fresh perspective on espresso brewing, providing enthusiasts with a faster, more consistent way to make high-quality espresso. Whether it lives up to its potential or not depends on your taste buds, but there’s no doubt that Turbo Shot has sparked a renewed sense of experimentation and curiosity in the coffee community.
As more people experiment with this method, it’s likely that we’ll see even more variations and innovations in the coming years — potentially changing the way we think about espresso, one Turbo Shot at a time.