I’m using a Linea Mini R and Lagom 01 grinder for my espresso shots. My current parameters are as follows:
Dose: 18g of coffee
Yield: 36g of espresso (1:2 ratio)
Pre-infusion time: 5 seconds at low pressure
Bloom duration: 5 seconds pause
Total extraction time: 40 seconds
I’m looking for feedback on these settings and if they align with what others are doing. The process feels smooth, but I want to ensure I’m maximizing my shot quality. Is anyone else using similar gear and ratios?
Your setup looks solid. I run a similar combo with my Decent DE1 and Niche Zero, but 40 seconds total might be pushing over-extraction territory depending on your beans. I usually pull lighter roasts in 28-32 seconds after pre-infusion, while darker roasts can handle your longer times just fine. Love your pre-infusion and bloom technique. You might want to try grinding a bit finer and pulling faster—I’ve found it really brings out more clarity and sweetness. Smart move sticking with 1:2 ratio, it’s pretty much the gold standard.
Had the exact same problem when I got my Lagom 01 last year. Shots kept running 38-42 seconds and tasted bitter even with a perfect 1:2 ratio.
Turns out it wasn’t grind size - it was channeling from bad distribution. The Lagom makes fluffy grounds that clump like crazy. Started doing WDT and leveling properly, and boom - extractions dropped to 28-30 seconds with way better flavor.
That bloom pause is actually making things worse. Espresso needs continuous pressure buildup. The pause lets the puck settle and creates uneven flow when you restart.
This video breaks down extraction timing and common fixes really well:
Ditch the bloom pause and focus on puck prep instead. Your Linea Mini has rock-solid temperature stability - you don’t need the extra steps that other machines require.
that extraction time’s way too long for most beans. make your grind a bit coarser and shoot for 25-30 seconds after pre-infusion. the lagom 01’s solid but can be inconsistent - double-check your burr alignment. otherwise you’ve got a great setup!
Been pulling shots on the Linea Mini for two years and your parameters caught my attention. That 40-second extraction seems way too long unless you’re using super light roasts or grinding crazy fine. I get much better results around 32-35 seconds with similar ratios. That 5-second bloom pause is interesting - most people skip it completely with espresso. I’ve tried pausing mid-extraction and it works well with some single origins, but it drops the brew temp more than I want. Have you compared shots with and without the pause? The Linea Mini holds temp beautifully, so you probably don’t need that extra bloom time like other machines do. Your dose and ratio look perfect though. I’d try grinding slightly coarser to drop that extraction time before messing with anything else.
Honestly, if ur shots taste good, ur doing everything right. Everyone obsesses over that 25-30 sec rule, but I’ve pulled amazing shots at 38-40 sec with certain beans. The Linea Mini and Lagom combo is killer - don’t overthink it if ur getting good extractions.
Check your water quality - it might explain those extraction times. I had the same timing problems until I figured out my water was too soft, slowing down flow rates even with the right grind. Water minerals change how coffee particles bind and release during extraction. If you’re getting good flavor at 40 seconds, your water chemistry’s probably balancing out what should be over-extraction. I switched to a custom mineral profile and my shots pulled faster with way better clarity. Before you mess with grind settings or dump techniques that work, test different water or add mineral supplements. The Lagom’s particle distribution is solid, so if it tastes good, timing might not be your real problem.
Honestly, tracking all those variables manually is exhausting. I built a simple automation that logs my shot data and adjusts grinder settings based on extraction results.
Your timing seems long but depends on your beans and taste preference. Instead of guessing, I set up sensors to monitor extraction flow and auto-log results to a spreadsheet. Then I have workflows that suggest grinder adjustments based on data patterns.
The game changer was automating the whole feedback loop. Now when I pull a shot, everything gets recorded - dose weight, extraction time, yield, even crema photos. After I rate the taste, my system learns what settings work best for different beans.
Saved me tons of time dialing in new coffee and I never lose track of what worked. Way better than manual notes I always forget to write.
You can set this up easily with workflow automation. Check out https://latenode.com
