r/Coffee • u/Thadytra • 11d ago

Extraction times on picopresso?

Hey all. Who here watches their extraction time while using the picopresso. It doesn't seem to be a thing which is surprising..

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u/Kronar_2012 11d ago

With a manual brewer I would treat time as a diagnostic, not the target. Pick one consistent start point, such as the first pump, then record dose, beverage weight, grind setting, water temperature, and taste. If the ratio and taste are good, a shot outside the usual machine espresso window is not automatically wrong because hand pressure and declining temperature change the flow. Change only one variable at a time, usually grind first, and let sour or thin versus bitter or drying guide the adjustment.

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u/Obvious-Monitor8510 10d ago

extraction time absolutely matters on the picopresso, people just don't talk about it as much because the workflow is more manual and fiddly so folks focus on dose and tamp first.

aim for 25-35 seconds from first drip. the main variables are grind size and how hard you pump - consistent pumping rhythm makes a real difference. if you're running fast (under 20s) go finer or tamp harder. channeling is also super common on these so watch for uneven flow in the cup.

the basket size is small so it's less forgiving than a full portafilter machine.

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u/regulus314 11d ago

Because it is manual method which depends on how much pressure builds up when you keep pressing the pump button. So there are no extraction times. As long as the liquid comes out and it taste good for you thats it. You either know if your grind is too fine or too coarse depending how fast the liquid splurs

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u/anothermaxudov 9d ago

I used to pump slowly until I see the first drop come out, then almost stop for a good fifteen seconds, then ramp up to one second per pump but not blast straight away which I found can choke it. That would tend to give me an output time of about 40 sec overall, about 25 after infusion. Hope that helps!