Turbo Shots, Better Flavour, and Smarter Brewing
We moved from traditional 18g or 20g doses to 15g doses, and we’re fully embracing what many in the industry are calling the “turbo shot”.
This shift isn’t just about smaller baskets or faster service, it’s about getting the most from the coffee. And we're not alone. This change is backed by a growing body of research and experimentation led by some of the brightest minds in coffee, including Maxwell Colonna-Dashwood, Christopher H. Hendon, Matt Perger, and Michael Cameron aka Strivefortone and the team at Barista Hustle, to name just a few!
What’s a Turbo Shot?
Turbo shots refer to espresso extractions that use a faster flow rate, and shorter shot time, typically in ~15–20 seconds, compared to traditional shots that run longer (25–30+ seconds) and with a much longer yield of espresso.
What We Learned at Our Café
This approach really clicked for us when we started experimenting with an EK43 grinder for espresso, and lowering our brew pressure to 5 bar and using better roasted coffee.These changes helped push our extraction yields significantly higher, a reflection of just how much more we were able to pull out of each dose with more even particle distribution.
But here’s where it got tricky: as extraction went up, so did strength (TDS). We were regularly hitting 10%+ TDS in shots. Yes, they were complex and flavorful, but they were also too intense to drink comfortably.
We found ourselves needing to dilute espresso shots just to bring them back into the palatable range of 7.5%–9% TDS. This meant going far beyond the classic 1:2 ratio. We were pulling shots at 1:2.8 or even higher, so from an 18g dose, we were yielding 50g of espresso. The shots were tasting better than ever, but it was just too much espresso for a milk-based drink.
Interestingly, the shorter shot times weren’t something we set out to achieve, they simply emerged through good old-fashioned trial and error during our morning dial-ins. As we worked with the 15g dose, the EK43 grind profile, and lower pressure settings, we found that the sweet spot for flavor consistently fell within a 15–20 second extraction window. Much longer, and the espresso started to flatten or pick up harsh notes; too short, and it lacked structure. But in that narrow range, the coffee opened up beautifully—bright, sweet, and clean. It was a reminder that sometimes, the best results come from listening to the coffee and adjusting based on taste, not tradition.
Why 15g Makes Sense
That’s when we made the decision to drop the dose while keeping the same level of extraction and flavour development. Moving to 15g doses allows us to:
- Maintain high extraction yields
- Preserve those 1:2.8+ ratios
- Hit our ideal TDS range for balance and drinkability
- Serve more appropriate shot volumes for milk drinks
The Results
- Espressos taste brighter, sweeter, and more expressive
- Milk drinks feel more balanced and less overloaded with espresso volume
- Service is faster (thanks to quicker extractions and reduced prep waste)
- Coffee usage is more sustainable, especially in high-volume service
This isn't about cutting back, it's about getting the most out of the coffee we can!
Want to Taste the Difference?
We’re always happy to talk shop, so if you’re curious about what a 15g turbo shot tastes like, just ask.