![]() Shots may be smaller in volume and darker in color Shots may be larger in volume and lighter in color Higher pressure can bring out undesirable flavors in older beans Higher pressure can require more precision to maintain consistency It can be more consistent and easier to achieve Having too much pressure may result in an extra frothy and foamy espresso, which is also undesirable, so it is important to stay within the sweet spot.Īccording to an experimental study by seven miles coffee roastersįor the home or pro barista, our suggestion is this: if your roaster recommends a specific brewing pressure for their coffee, then go for it – otherwise your best bet is probably 9 bars. While some machines may offer higher pressure options, 9 bars remain the industry standard- consistently producing a high-quality espresso shot. This creates a well-balanced and flavorful cup of espresso that is not too bitter or weak. The pressure of this water affects how much of the coffee’s flavors and aromas are extracted.Īt 9 bars of pressure, the water extracts the best of both worlds – the bold flavors and aromas and the subtle nuances of the coffee. Water is forced through the ground coffee beans during the brewing process. The reason for this lies in the science of coffee extraction. ![]() 9 bars of pressure is considered the sweet spot for extracting espresso, as it allows for a balanced and full-bodied flavor without over-extraction or bitterness. The industry standard for pressure in espresso machines is 9 bars. It requires a balance of pressure and other variables to produce high-quality, delicious espresso.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |