Is there a difference in espresso shot time between professional and home baristas?

Question

I wonder if the baristas work any faster compared to home baristas in terms of brewing espresso shots.

Answer 1

Indeed, when considering the whole range of ratios, espresso shots prepared by trained baristas are faster than shots prepared by non-professionals. There is probably a need for speed in a cafe since they have a high volume of orders for espressos in a day.

Comments

Honestly I think you're giving pro barista's too much credit when it comes to ability.  I rarely find a café that produces truly excellent shots...and I seek out and try many.

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As a "home barista" I completely agree with you on your reasoning towards the ratios in HB vs. Coffee professional.
In Germany, good coffe from local specialty roasters often costs more than 15€ per 250g bag of coffee. I would say I have developed quite a good compass for what I like, but I'll have to start with something I know will sort of work. I  I can get 15 shots from by bag, each shot is 1€ in coffe wholesale price alone....

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1:33 Hames Joffmann strikes again

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As a professional barista who has done both corporation chain coffee and small ma and pop shop cafes you cam definitely feel the differnce in dialing in. Corp coffee is quicker pulls (21s) because its automatic and less grounds (18g)  My current shop has a range of 29s-35s on pulls and 18-19g. I often find myself at 18.8, dunno why i just usualy love that pull at around 33-34s ♡