[bcrdukes]

10 years ago, I started the timer from the moment I began extraction (flipped the switch.) Now, I time from first drip, although I still do both to measure the time for pre-infusion. A lot of lighter roast profiles simply weren't available 10 years ago, so extraction generally took 3 - 5 seconds depending on the machine you used. That, and all you had really were medium to dark roasts, which did not call for such tight grind profiles ,and machines needing over 9 bar of pump pressure.

With machines and grinders having so much more technology and advancements like pressure profiling and whatnot, pre-infusion times aren't really considered anymore, hence why people began counting from first drip. 25 - 30 seconds is considered by many more of a second wave, traditional thought, and no longer applicable with todays light roasts, so use time as a loose parameter.

Having said all that, there's no right or wrong way. As long as it tastes good, and according to your preference, or meets the general guidelines of the roaster, you're golden.