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The extraction time for a shot of espresso is crucial as it significantly impacts the flavor and overall quality of the drink. An ideal shot of espresso typically takes about 25 to 30 seconds to extract. This duration allows for optimal balance between the coffee's oils, flavors, and acidic notes, leading to a rich and well-defined taste profile.

During this extraction window, water is forced through finely-ground coffee at high pressure, effectively extracting soluble compounds. If the extraction time is too short, the resulting espresso may be under-extracted, tasting sour and lacking depth. Conversely, if it takes too long, the shot could become over-extracted, yielding a bitter and unpleasant taste. Therefore, a 25 to 30 second extraction aligns with the standard practices in espresso preparation and ensures that both sweetness and complexity are well represented in the final cup.