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Extraction time
Also known as extraction time · brew timer · tiempo de extracción · total brew time
What it is and what sets it apart: Overlaps contact time in practice; “extraction time” is the recipe number you log. In espresso, shot-time is the more specific bar term.
How it’s used or measured: Start when wetting; stop at target yield or drip end. If time runs away, retune grind first. Save time in Brew Lab.
Flavours and cup impact: Typical windows: V60 ~2:30–3:30; espresso ~25–35 s (guide). Off-window + bad taste → re-dial.
Technical notes: Time alone doesn’t guarantee good extraction—ratio and distribution matter.
Common mistakes: Chasing a fixed time ignoring taste. Confusing with bloom only. Using bar shot-time as filter gospel.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.