Turboshots - Geeking with Meris

The problem

For decades, the "perfect" espresso has been governed by the Rule of Nines: 9 bars of pressure, for about 30 seconds, yielding a 1:2 ratio. But if you’ve ever pulled a shot that looked perfect, yet tasted "muddled" or inconsistently bitter, you’ve hit the physical limits of traditional espresso.

I’ve decided to stop fighting the physics and join the Turbo Shot club.

In 2020, a team of researchers led by physicist Christopher Hendon dropped a bombshell on the industry. They found that grinding finer doesn't always lead to more extraction.

In a traditional shot, the coffee particles are so small they actually "clog" the bed, causing water to find paths of least resistance (channeling). This means some of your coffee is over-extracted (bitter) while other parts are barely touched (sour).

My Turbo Solution

I use the Turbo Shot to flip the script and achieve a more uniform extraction. Here is how I’m thinking about the math:

• The Grind: Coarser than usual.
• The Pressure: I drop it from 9 bars to 6 bars.
• The Time: Lightning fast—usually 15 to 20 seconds.
• The Ratio: Stretched (think 1:2.5 or 1:3).

Why it matters for your palate

By lowering the pressure and coarsening the grind, I prevent the "clogging" effect. The water moves through the coffee bed evenly. The result? A shot with incredible flavor clarity. You’ll lose that heavy, syrupy mouthfeel, but in exchange, you get a "high-definition" version of the coffee: brighter acidity, more distinct floral notes, and a startling lack of bitterness.

My Tip: If you’re brewing a light-roasted Ethiopian or a complex anaerobic natural, try a Turbo profile. It’s the difference between hearing a song through a wall versus wearing high-end headphones.