When do YOU stop the espresso extraction?
I use a naked portafilter and I only use the “golden rule” (25.5 sec. / 30 or 60 ml) when dialing in a new bean to quickly get me in the ballpark without wasting to much coffee.
Many use “blonding” as a clue when to stop. My preferred way is looking at the crema cone using a naked portafilter. If you look at the stream it will start out with a fat cone once the shot gets going, then as soon as the coffee is spent and there’s little oils and flavour to extract the cone will collapse into an umbrella shape, that’s my clue to stop the shot.
When I was using blonding to know when to stop I would get the dreaded “white dot” in the crema in my cup if not overly cautious. After I started using cone collapse I never saw the dot again and my espresso tastes a lot better.
What’s your way?
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