How Does Pressure Affect The Quality Of Espresso?

Pressure is measured using atmospheric pressure, calculated from the pressure generated by the atmosphere, which is usually an atmospheric pressure at sea level.

It is commonly used to make nine atmospheres of espresso. "Espresso has a very long history and nine atmospheres are considered the most suitable pressure to extract espresso," Stephen said.

To make it easier for you to understand, it is conceivable that the tire pneumatic conditions of most cars require up to 32 PSI (about 2.2 bar) and 65-85 PSI (about 4.4-5.8 bar) for bicycles.

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The nine atmospheres extracted from espresso are equivalent to four times the tire pressure of normal cars.

Imagine that this high pressure of water flowing through coffee powder seems to create a chaotic situation, so we have to control and apply these nine atmospheric pressures, which are at the heart of espresso theory.

How do we control stress? You can control the brewing time by filling in the coffee powder.

First, take a look at the coffee powder. To avoid the confusion mentioned above, we need something to stop the flow of water from being pushed quickly over the coffee powder.

So the first thing to make sure of is that the grinding quality of the coffee powder must be very fine, any coffee can be made into espresso, but it must be very fine grinding and filled in the powder state in the hand of the brew. This creates a high-density, flat surface that blocks the flow of coffee powder.

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Then look at the extraction time, which is somewhat complicated.

Although the extraction time may vary slightly, the extraction time for a dose of concentrate combined with nine atmospheres usually ranges from 25-30 seconds. If the pressure is low, more time is required for extraction; If the pressure is high, the extraction time needs to be shortened.

But this may be a little more complicated because coffee takes more time to achieve the right level of extraction, and even if you increase the extraction pressure, a glass of high-pressure extraction in 12 seconds will not give you a good drinking experience.

The actual time required for extraction depends on many variants, including grinding thickness, characteristics of coffee itself, water temperature, extraction rate, rinsing habits, etc. As mentioned earlier, there is not much space to change grinding thickness.

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This represents powder volume, extraction rate, and extraction time as the main motionable cause of espresso formulations (unless professional coffee machines that control pressure and water temperature can be used).

Many people also prefer pressure-changing extraction: pre-immersion from low pressure, then 9 bar high pressure extraction, and then lower pressure extraction to end. Maxwell Colonna-Dashwood advocated low pressure extraction using 6bar pressure. Coffee always has many new directions to test, and the idea of extraction continues to evolve.

However, 9bar pressure extraction is still the most standard setting. In fact, control pressure can only be used on advanced coffee machines with pressure adjustment.

Why not try to adjust other parameters like grinding and water temperature? Taking shallow and medium-baked coffee as an example, roasting can degrade the structure of coffee beans and make the substance of coffee beans easier to dissolve in water. Shallow coffee is less soluble because of its short roasting time, which can lead to insufficient extraction unless matched with the correct rinsing parameters (e.g. more acidic, almost odorous acid) This is why many bean bakers will also bake a deeper baking than the hand.

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In summary, there are many ways to adjust the enrichment formula, including changing the extraction time, milling, water temperature, pressure, and so on. However, fine grinding coffee powder is usually used with 9 bar pressure extraction, which in turn sets the extraction time at 25-30 seconds.

There are, of course, a number of key factors in making a good cup of espresso: filling technique and force, coffee roasting date, coffee powder volume, bean density, quality of machine equipment, size of the brewing handle filter cup, water quality softness, room temperature and so on, but these are not the topics to be discussed here.

There is still a puzzle here that we should note is condensed crema.

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"There's a beautiful layer of crema on the surface of espresso that produces crema when ground coffee is extracted under 7-9 bar pressure," Stephen said.

Crema consists of the grease of coffee itself, which is often defined as an indicator of good quality espresso but still depends on the characteristics of the beans themselves. For example, washed coffee usually produces less crema, so crema is not an absolute basis for quality.

That being said, crema must be visually pleasing, and customers will enjoy it, but you can't get crema if you're under pressure to extract it.

How do we use 9bar to extract the whole process? It is usually operated using a spring/pull bar, steam power, or pampers.

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Many coffee shops still use Raha coffee machines because they provide baristas with control over extraction pressure. Operating the machine, it pulls up the bar of the coffee machine and sucks hot water in a vacuum, and flows through the boiling handle, which requires skill and experience to operate.

On the other hand, the steam engine boils the water, forcing the water vapor generated by the process to pass through the coffee powder, a method that fails to achieve the pressure required to produce crema.

Pampo coffee machines are often the most common type for consumers, adding machine power to Pampo to maintain water pressure.

Because making a cup of espresso requires machine power and precise parameters, many people think about whether home functions can maintain pressure during the extraction process, especially on models with more economic considerations.

However, these equipment manufacturers continue to refine production technology.

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For example, the patented Cafflano, whose production process uses the Pascal principle, allows the Cafflano Kompresso, a portable coffee machine, to maintain its extraction pressure, representing that the machine operates using hydrodynamics.

The Pascal principle states: "Pressure acting on a closed fluid can vary in size from the fluid to the parts of the container, thus changing the same anywhere." This sentence may be confusing, but as seen in the following figure, means that if you push a fluid from a smaller cylinder to the end of a larger cylinder, the force of the fluid will be amplified.

Let's go back to the example of living, like the car repair shop's high-frame compressor, which operates on Pascal's principle, which is also applied to the Cafflano Kompresso handheld coffee machine to ensure that the pressure of its operation is sustained.

Cafflano increases the extraction pressure by squeezing rather than pressing on the machine, allowing the Kompresso machine to maintain a 9 bar extraction pressure when extracting 15 grams of coffee powder, although it weighs less than 200 grams and is even much smaller than the average coffee machine.

When you make coffee, there are many variants that you can adjust: water quality, water temperature, the freshness of coffee beans, roasting, barista habits, etc. But if you want a real espresso, you need the pressure to extract it, which is usually 9 bar.

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