Turbo Shot
The turbo shot: a fast, coarser-ground espresso inspired by a 2020 study in Matter. What it is, the science behind it, how to try one and how it compares.
Contents
What is a turbo shot?
A turbo shot is a fast espresso made with a coarser grind than usual, often in around 15 seconds, and sometimes at lower pressure. It grew out of a 2020 study in the journal Matter, which found that less coffee, ground more coarsely, could make espresso more consistent and cheaper without losing strength. It tastes lighter and clearer than a classic shot.
At a glance
- Grind
- Fine
- Brew time
- 15 s
- approximately
- Difficulty
- Advanced
- Origin
- Global & Modern
- 2020
Method
Start from your espresso recipe
Use your usual dose and target yield as a starting point, and write them down.
Grind coarser
Grind noticeably coarser than for your normal espresso.
Distribute and tamp
Level the coffee carefully and tamp evenly. A coarse puck shows up uneven prep quickly.
Pull it fast15 s
Start the shot and stop at your target weight. Expect it to run much faster, often in around 15 seconds.
Taste and adjust
If it's thin and sour, grind a little finer or pull a little longer. If it's harsh, go coarser still.
A turbo shot is a fast espresso made with a coarser grind than usual. It runs much more quickly, often in around 15 seconds, and some recipes use lower pressure too. The idea grew out of a 2020 study in the journal Matter, which found that less coffee, ground more coarsely, could make espresso more consistent and cheaper without making it weaker. Here’s the science, how to try one and how it compares with a classic shot.
The short version
- A coarser grind and a fast shot, often around 15 seconds.
- Sometimes lower pressure, often around 6 bar, in community recipes.
- Inspired by a 2020 study in Matter on making espresso more consistent.
- Tastes lighter and clearer than a classic, syrupy shot.
- Different, not better: it’s another style of espresso to try.
Where did the turbo shot come from?
In 2020, a team including the University of Oregon chemist Christopher Hendon published a study in the journal Matter. They modelled how coffee dissolves as water flows through an espresso puck, and tested it in practice.
Standard practice, they noted, used a relatively large dose, around 20 g, ground almost as finely as possible. They found that fewer beans, ground more coarsely, gave shots that were more consistent, cheaper to make and just as strong. Their model suggested that grinding too fine lets water flow unevenly through the puck, which makes shots less consistent.
Baristas and home brewers took that idea and pushed it into fast, coarse shots that became known as turbo shots.
How is it different from a classic espresso?
| Turbo shot | Classic espresso | |
|---|---|---|
| Grind | Coarser | Fine |
| Time | Fast, often around 15 seconds | 20–30 seconds (SCA training) |
| Pressure | Sometimes lower, around 6 bar | About 9 bar |
| Taste | Lighter, clearer | Thicker, more syrupy |
The 6 bar figure comes from coffee community write-ups, not the original study, and you don’t need a machine with adjustable pressure to try a turbo shot.
How do you make a turbo shot?
- Start from your usual espresso recipe: same dose and target yield.
- Grind noticeably coarser.
- Distribute and tamp carefully. A coarse puck shows up uneven prep quickly.
- Pull the shot and stop at your target weight. Expect it to run fast.
- Taste and adjust: if it’s thin and sour, grind a little finer or pull a little longer.
Is the turbo shot better?
Not necessarily. The study’s authors were clear that their work didn’t reduce espresso to one ideal set of conditions or one flavour. A turbo shot is a lighter, clearer style. Some people prefer it; others prefer a classic, syrupy shot.
General guidance only. Espresso machines run at high pressure and temperature, so always follow the instructions for your machine.
Turbo shot vs other shots
- Espresso: the classic shot.
- Soup shot: another modern style, pulled very long.
- Blooming espresso: a shot with a pause to soak the puck first.
- Ristretto: the short, concentrated classic.
Explore every pressure method in the pressure chapter.
What you’ll need
Words in this guide
- Tamping
- Tamping is pressing ground coffee down into a firm, flat, even layer with a tool called a tamper.
Questions & answers
What is a turbo shot?
A fast espresso made with a coarser grind than usual, often pulled in around 15 seconds and sometimes at lower pressure. It tastes lighter and clearer than a classic shot.
Where did the turbo shot come from?
It grew out of a 2020 study in the journal Matter, by a team including the University of Oregon chemist Christopher Hendon. They found that fewer beans, ground more coarsely, made espresso more consistent and cheaper without making it weaker.
Why grind coarser for a turbo shot?
The study found that grinding too fine can make water flow unevenly through the puck, which makes shots less consistent. A coarser grind lets water flow more evenly, so the shot extracts more consistently, even though it runs faster.
What pressure is a turbo shot?
Many turbo recipes use lower pressure than the classic 9 bar, often around 6 bar, but that comes from coffee community write-ups rather than the original study, and you don't need a pressure-adjustable machine to try one.
Is a turbo shot better than normal espresso?
It's different, not better. The study's authors said their work didn't reduce espresso to one ideal set of conditions or flavour. Try both and see which you prefer.
Sources
- Systematically improving espresso: insights from mathematical modeling and experiment. Matter (via Semantic Scholar)
- Brewing a better espresso, with a shot of math. ScienceDaily
- UO chemist helps find path to consistently good espresso. University of Oregon
- Turbo shot espresso: a detailed exploration. CoffeeGeek
General guidance only. Not medical, food-safety or professional advice. Always follow your equipment's own instructions.