The ideal extraction time and pressure for espresso can vary depending on a variety of factors, such as the coffee beans, grind size, and machine. However, here are some general guidelines that can help you get started:

Extraction Time: The ideal extraction time for espresso is typically between 20 and 30 seconds. This is the time it takes for water to pass through the coffee grounds and produce a shot of espresso. If the extraction time is too short, the espresso will be weak and under-extracted. If the extraction time is too long, the espresso will be bitter and over-extracted. It is important to monitor the extraction time to achieve a well-extracted shot.

Pressure: The recommended pressure for espresso extraction is typically between 8 and 10 bars. This pressure ensures that the water is forced through the coffee grounds at the correct rate, resulting in a balanced and flavorful espresso shot.

However, it is important to note that these are just general guidelines, and you may need to adjust the extraction time and pressure to suit your personal taste and equipment. It is recommended to experiment and adjust the variables, such as grind size and dose to fine-tune your espresso brewing.