Welcome to our portafilter guide. In this article, we'll once again focus on the portafilter machine – this time: What is the optimal pressure in the portafilter?
An espresso isn't just about pressing a button – it's about many different elements working together perfectly. That's why the optimal pressure in the portafilter is essential for the taste, consistency, and appearance of every espresso. We'll explain why it's so crucial and how to achieve it at home in this portafilter guide. Enjoy!
First, the basics: What is a portafilter?
First, a brief history of the portafilter machine: The first portafilter machine was invented in the early 1900s by Angelo Moriondo. To be precise, he filed his patent for the immediate and economical production of coffee as early as 1884. A new era of coffee enjoyment was ushered in, and it still stands for high-quality coffee today!
The portafilter is constructed as follows: It consists of a handle, a holder with a spout, and an insert. Coffee grounds are placed in the portafilter, tamped down, and hot water is forced through using pressure. Portafilters come in various sizes and spout configurations, depending on the desired amount of coffee. Most machines have a single or double filter basket.
Why is the pressure in the portafilter so important?
Of course, this is essential for extracting the aromas from the coffee grounds! If the machine has too little pressure, the espresso will taste flat; too much pressure makes it bitter. Therefore, the right pressure ensures a balanced aroma, acidity, and sweetness. And for a beautiful finish, you get a lovely crema!
The golden standard: 9 bar
We already mentioned in Part 1 of our Espresso Guide that the portafilter machine is considered by many coffee lovers to be the pinnacle of engineering, so it's no surprise that the portafilter machine relies entirely on science when it comes to pressure. The optimal pressure is 9 bar. Italian mechanical engineers discovered this in the mid-20th century through scientific experiments and experience. Here are five more reasons why 9 bar is the optimal pressure in a portafilter machine:
-
Perfect extraction:
At 9 bar, the water is forced through the coffee powder at the optimal pressure, thus extracting the right amount of oils and flavorings from the coffee.
-
Crema development:
At 9 bar, a velvety, rich crema develops. This is due to the emulsion of coffee oils and microfine coffee particles. Without pressure, this wouldn't be possible!
-
Quality standard:
Yes, this is also a reason. The globally standardized pressure of 9 bar guarantees consistent espresso quality. It simplifies training and ensures a certain uniformity in appearance and taste – regardless of location or time.
-
The physical properties of water:
At 9 bar, the water reaches an optimal flow rate through the coffee grounds. This ensures that the aromas are extracted effectively, but not excessively.
-
Balance between time and temperature:
At 9 bar, the optimal extraction time of 25-30 seconds is achieved. You can read why this is the case here .
Individual adjustments
Although 9 bar is the ideal pressure for a portafilter machine, some manufacturers or baristas deviate from this recommendation. This occurs when specific characteristics or flavor profiles of coffees are desired. Not every coffee reacts the same way, and roast levels can also necessitate pressure adjustments. However, for normal home use, 9 bar remains perfect.
5 practical tips for the correct pressure in the portafilter
-
Regular maintenance:
This guarantees constant pressure and, of course, an otherwise intact machine.
-
Checking the pressure gauge:
Monitor the pressure during preparation. It should remain constant at 9 bar and not fluctuate!
-
Correct grind size and quantity:
The correct grind size ensures consistent pressure during extraction. A grind that is too fine can increase the pressure and lead to over-extraction, while a grind that is too coarse will decrease it. Remember that the optimal extraction time for an espresso machine is approximately 25-30 seconds! Too much or too little coffee grounds can have the same effect!
-
Even tamping!
The coffee grounds should be pressed evenly in the portafilter to guarantee optimal water flow and extraction.
-
Observing the extraction process:
If your espresso comes out of the portafilter like liquid honey, then the pressure seems to be good. Try timing it to observe the nuances of optimal extraction at the perfect pressure of 9 bar. Any deviations will then require adjustment.
And last but not least: practice makes perfect. The better you know your machine, your coffee, and of course your taste, the better you can respond to the requirements of your machine and determine the optimal pressure in the portafilter.
Conclusion:
Optimal pressure in the portafilter is another key to the perfect espresso. Thanks to Italian engineers, we can rely on the golden standard of 9 bar and apply it universally in our cafés, at home, and around the world. Of course, those who like to experiment can still go wild. Everyone else, simply follow our tips for optimal portafilter pressure!
Thank you for reading!
Your SIMON&BEARNS Team
Optimal pressure in the portafilter: The second key to the perfect espresso.
Welcome to our portafilter guide. In this article, we'll once again focus on the portafilter machine – this time: What is the optimal pressure in the portafilter?
An espresso isn't just about pressing a button – it's about many different elements working together perfectly. That's why the optimal pressure in the portafilter is essential for the taste, consistency, and appearance of every espresso. We'll explain why it's so crucial and how to achieve it at home in this portafilter guide. Enjoy!
First, the basics: What is a portafilter?
First, a brief history of the portafilter machine: The first portafilter machine was invented in the early 1900s by Angelo Moriondo. To be precise, he filed his patent for the immediate and economical production of coffee as early as 1884. A new era of coffee enjoyment was ushered in, and it still stands for high-quality coffee today!
The portafilter is constructed as follows: It consists of a handle, a holder with a spout, and an insert. Coffee grounds are placed in the portafilter, tamped down, and hot water is forced through using pressure. Portafilters come in various sizes and spout configurations, depending on the desired amount of coffee. Most machines have a single or double filter basket.
Why is the pressure in the portafilter so important?
Of course, this is essential for extracting the aromas from the coffee grounds! If the machine has too little pressure, the espresso will taste flat; too much pressure makes it bitter. Therefore, the right pressure ensures a balanced aroma, acidity, and sweetness. And for a beautiful finish, you get a lovely crema!
The golden standard: 9 bar
We already mentioned in Part 1 of our Espresso Guide that the portafilter machine is considered by many coffee lovers to be the pinnacle of engineering, so it's no surprise that the portafilter machine relies entirely on science when it comes to pressure. The optimal pressure is 9 bar. Italian mechanical engineers discovered this in the mid-20th century through scientific experiments and experience. Here are five more reasons why 9 bar is the optimal pressure in a portafilter machine:
At 9 bar, the water is forced through the coffee powder at the optimal pressure, thus extracting the right amount of oils and flavorings from the coffee.
At 9 bar, a velvety, rich crema develops. This is due to the emulsion of coffee oils and microfine coffee particles. Without pressure, this wouldn't be possible!
Yes, this is also a reason. The globally standardized pressure of 9 bar guarantees consistent espresso quality. It simplifies training and ensures a certain uniformity in appearance and taste – regardless of location or time.
At 9 bar, the water reaches an optimal flow rate through the coffee grounds. This ensures that the aromas are extracted effectively, but not excessively.
At 9 bar, the optimal extraction time of 25-30 seconds is achieved. You can read why this is the case here .
Individual adjustments
Although 9 bar is the ideal pressure for a portafilter machine, some manufacturers or baristas deviate from this recommendation. This occurs when specific characteristics or flavor profiles of coffees are desired. Not every coffee reacts the same way, and roast levels can also necessitate pressure adjustments. However, for normal home use, 9 bar remains perfect.
5 practical tips for the correct pressure in the portafilter
This guarantees constant pressure and, of course, an otherwise intact machine.
Monitor the pressure during preparation. It should remain constant at 9 bar and not fluctuate!
The correct grind size ensures consistent pressure during extraction. A grind that is too fine can increase the pressure and lead to over-extraction, while a grind that is too coarse will decrease it. Remember that the optimal extraction time for an espresso machine is approximately 25-30 seconds! Too much or too little coffee grounds can have the same effect!
The coffee grounds should be pressed evenly in the portafilter to guarantee optimal water flow and extraction.
If your espresso comes out of the portafilter like liquid honey, then the pressure seems to be good. Try timing it to observe the nuances of optimal extraction at the perfect pressure of 9 bar. Any deviations will then require adjustment.
And last but not least: practice makes perfect. The better you know your machine, your coffee, and of course your taste, the better you can respond to the requirements of your machine and determine the optimal pressure in the portafilter.
Conclusion:
Optimal pressure in the portafilter is another key to the perfect espresso. Thanks to Italian engineers, we can rely on the golden standard of 9 bar and apply it universally in our cafés, at home, and around the world. Of course, those who like to experiment can still go wild. Everyone else, simply follow our tips for optimal portafilter pressure!
Thank you for reading!
Your SIMON&BEARNS Team