Turbo Espresso vs Traditional Espresso: A New Era in Coffee Brewing

Of course, when we hear the term espresso in relation to Italian coffee culture, we think of the shot-glass size full of this nice nifty flavour together with the mesmerising thick crema on top. Yet as the world goes by, so do the preparations and appreciation of the most prized drink.

This is interesting; behold the Turbo Shot – interesting because it is nothing more than an espresso but prepared in less time and with a considerable reduction in the roast of the coffee.

So, the deans of Turk’s history at Every Half allow for both Traditional Espresso and Turbo Shot—the elegant cousins of espresso. In this book, we are looking at the basic preparation forms of espresso and coffee afterwards. What’s the difference? How do they make it? What is the final product, and how different is each style in what’s offered as a drink?

Classical Espresso

Medium – and dark-roasting standard espresso coffee and brewing efficiency relies heavily on general practices of old that bring deep resonant flavours. A look at the basic characteristics that define an orthodox espresso shot:

• Roast Level: A vast majority of the espresso beans are roasted to medium or dark levels.
• Extraction Ratio: These are between 1:2 and 1:3. This means for every gramme of coffee, there are 2-3 grams of espresso.
• Dose: A single shot contains approximately 7-9 grams of coffee; a double shot contains 14-18 grams.
• Pressure: The pressure usually ranges between 9-10 bars. Extraction is done at high pressure.
• Extraction Time: The extraction time ranges from 20 to 30 seconds.

Espresso is strong and intense, with potent flavour, flavours of chocolate, caramel, and wet nuts. The drink should be topped with creamy foam as a topping for the espresso, and hence it is also essential; the airy layer has to be visible since the espresso extraction has been done well and it also withstands flavours and aromas that fill the mouth, well-balanced with the thick body of the drink.

Turbo Shot Espresso

The latest innovation in espresso-making is the Turbo Shot. It appeals directly to the consumer who likes his coffee not too strong and prefers extraction and brewing quicker and more efficiently. Being known for good use, turbo shots produce a more refreshing cup of coffee by adding more complex and sweeter notes attributed to lighter roasted beans.

How a turbo shot is different from an espresso shot:

• Roasting: Lightly roasted light beans.
• Extraction Ratio: A lighter ratio is used, normally between 1-3 and 1-4, so that the coffee is not too thick but well-flavoured.
• Pressure: Extraction pressure is low, usually between 3-6 bars.
• Extraction Time: It was a cup of brew within less than 20 seconds, most under it.

This turbo shot technique tries to guide this shot style so that it is pulled even faster while keeping the coffee’s flavour profile intact. In this version of steering, sweeter morsels, like details of fruits and flowers, tend to appear more frequently than in the strong, in-your-face espresso style.

Besides, at lower pressure and a coarser grind, a shorter extraction time could be achieved without removing the bitter, over-extracted coffee.

The key differences and why they matter

Those differences are specifically whether one is tied to wanting a straight-up, old-school espresso or turbo shots, and those dangle on bombarding one with the roasts, the grinder, the extraction pressure, and the extraction time. And that’s when tasting the coffee:

• Flavour Profiles: The classic espresso portrait utilises very fruity shots of espressos, first-place chocolate flavours, and roasted nuts due to the full-bodied roasted coffee flavour. Turbo shots focus more on a balanced coffee profile with a lighter body and fruits, with acidity rope for a very short period in low-temperature settings.
• Body and Mouthfeel: Although, compared to the typical espresso, it boasts that pleasingly warm, thick honey-like, thickish body completed with a creamy finish, a trait which is unique only when shooting shots, turbo shots give a thinner body and cleaner finish without much-lingering bitterness.
• Extraction efficiency: It is a version of the turbo shot method that’s established as far better at effectively brewing espresso when using a coarse grind, low pressure, and rapid extraction method. The hope is that the shot will be balanced and delicious without crossing into that bitter or over-extracted point. This is to celebrate all the great flavours from the light roast single-origin bean.

How to prepare Turbo Shot Espresso

A turbo shot is different from any traditional shot of espresso because it tries to extract a lot more espresso in one shot. To make a turbo shot, try the following:

• Grind size: This is much coarser than the grind size one would typically use to make a regular shot of espresso.
• Coffee Dose: The dose of a turbo shot would call for 15g of coffee dosing a little more than just over a standard single shot.
• Tension: Reduce the tension of the espresso machine to low, approximately 6 bars.
• Extraction Time: This may under-extract much faster, about 15-20 seconds, diafiltration and pressure.
• Yields: The yield for any espresso shot is about 40 grams, which, in this case, results in a shot of espresso well balanced with regard to density.

Here, it takes all shining notes in the beans irrespective of any bitterness associated with overpullings or darker coffee.

Turbo Shot and other species of espresso

So it will be interesting to compare the turbo shot with other kinds of espresso to really understand this perfectness within the coffee landscape:

• Turbo Shot vs. Allongé: Allongé is a borough where coffee aficionados pull longer espresso shots. It brews with more water, so the coffee is relatively less concentrated in comparison. Turbo shots and allongé are similar in that they both tend to use a relatively coarse coffee grind, though the one applied in preparing allongé coffee is somewhat diluted with water, making the resulting brew much closer to drip coffee.
• Compared to Lungo, Turbo Shot: A Londres is pretty much a cappuccino but with more concentrated shots of espresso whereby the farmers keep dispensing water instead of making it dry through steaming. Much water is used in making but the end product isn’t willy-nilly like in the Saudi desserts of overdooped espresso. On the other hand, a turbo shot is a high-stroked espresso whereby the cannon is void of pressure thereby making the extraction less dense and rapid.
• Turbo shot vs Sprover: The term provider is a shortened version of espresso. It’s an espresso shot taken by positioning a cup under hot water and pulling an espresso shot over the hot water. In the case of temperature, it is almost a provider since it retains the light body of the coffee. Turbo Shots emphasise the light body of a Mango cousin but are concerned with the preservation of acidity and fruitiness of coffee, as in light roasts.

Conclusions: Turbo Shot – hi-tech up-to-date espresso trend.

That is why the turbo shot is quite an excellent innovation in the world of espresso: it aims at maintaining the strong character of the coffee, although it has to undergo a modification while, at the same time, perfecting the character of the drink altogether. That shot would perhaps attract the aficionado who prefers lighter roasts and who needs innovative ways to appreciate the espresso.

We embrace that kind of diversity right here at Every Half, still continuing to serve up both regular espressos and turbo shots in our quest to help you understand what a full espresso is. If you like your deep-rich traditional espressos, well there’s a way for them to be lightened up with a shot of turbo, so dramatise it all.