Turbo Shot Espresso: 15-Second, 6-Bar Shot

1. Definition

The Turbo Shot Espresso is a modern espresso technique popularized by Lance Hedrick around 2021, building on extraction theories from Scott Rao and scientific work by Promethium/Hendon.

These studies explored how grind size, pressure, and puck saturation affect espresso extraction.

Hedrick proposed that many traditional 9-bar extractions suffer from uneven puck wetting, leading to channeling and inconsistent flavor.

The Turbo Shot counters this by using a coarser grind, lower pressure, and longer yield ratios (typically 1:3).

The result: sweeter, cleaner, and more transparent espresso particularly ideal for light roasts.

Originally considered experimental, the method quickly spread through barista communities and platforms like YouTube and Reddit.

2. Espresso Turbo Shot Recipe / Dialing-in Guide

Equipment & Coffee:

• Any espresso machine (ideally with a pressure gauge) – no modified pump needed
• Grinder with good consistency at coarser settings
• Light roast coffee

Lance Hedrick’s Turbo Shot Recipe:

• Dose: 15 g in
• Yield: 45 g out (1:3 ratio)
• Time: ~15 seconds total
• Pressure: ideally around 5–6 bar
• Grind: Coarser than traditional espresso (similar to very fine pour-over)

Steps:

1. Grind noticeably coarser than your typical espresso setting.
2. Start extraction and monitor pressure via gauge – aim for 5–6 bar.
3. The shot should yield 45 g in approx. 15 seconds.
4. Check the puck post-shot: it should be evenly saturated.

💡 Note: You don’t need a pressure profiling machine, just monitor your pressure via a gauge and control flow through grind size.

3. Advantages

• High clarity and sweetness: Especially for complex light roasts.
• Even extraction: Less channeling due to coarser grind and reduced pressure.
• Higher extraction yield: Despite the coarse grind, long ratios and even saturation increase soluble extraction.
• Lower bitterness: Avoids the over/under-extracted zones common in traditional shots.

4. Disadvantages

• Thinner mouthfeel: Lacks the syrupy body some espresso drinkers love.
• Steep learning curve: Requires dialing in with care, especially with coarser grind.
• Not ideal for dark roasts: Can strip too much and result in flat taste.
• Grinder-dependent: Requires good grind consistency at coarser settings.

5. Technique & Troubleshooting

Common Issues & Fixes:

Sour taste?

• Try a finer grind.
• Shorten the yield slightly.
• Ensure even puck saturation.

Flat or weak taste?

• Increase your yield.
• Double-check grind consistency.
• Use a bloom/pre-wet phase for even flow.

Inconsistent results?

• Invest in a good grinder with low retention and even particle distribution. 😉
• Focus on puck prep: distribution, tamp, and cleanliness.

6. Summary Table

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7. FAQ:

Is a Turbo Shot the same as a fast espresso shot?

No! It might flow faster due to grind size, but total brew time is often longer because you’re yielding more liquid.

Can I use a standard machine?

Yes. You don’t need flow profiling, just monitor your pressure with a gauge and adjust grind size accordingly.

Which beans work best?

Light or Medium Roast

Isn’t coarse grind under-extracted?

Not in this method. Long yield and improved water flow allow higher extraction, even with coarser particles.

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