{"id":60535,"date":"2025-02-24T05:25:27","date_gmt":"2025-02-24T04:25:27","guid":{"rendered":"https:\/\/espressoacademy.it\/uncategorized\/che-pressione-deve-avere-una-macchina-da-caffe\/"},"modified":"2025-02-24T06:17:35","modified_gmt":"2025-02-24T05:17:35","slug":"what-is-the-best-pressure-for-an-espresso-machine","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/guide-en\/what-is-the-best-pressure-for-an-espresso-machine\/","title":{"rendered":"What is the Best Pressure for an Espresso Machine?"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">When it comes to brewing the perfect espresso, pressure plays a crucial role in extraction. But what is the <strong>best pressure for an espresso machine<\/strong>? Why is <strong>9 bars<\/strong> considered ideal, and how do some machines advertise <strong>15, 19, or even 20 bars<\/strong>?<\/h3>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressione-macchinacaffe-1.jpg\" alt=\" What is the Best Pressure for an Espresso Machine?\n\" class=\"wp-image-60547\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressione-macchinacaffe-1.jpg 1024w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressione-macchinacaffe-1-300x169.jpg 300w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressione-macchinacaffe-1-768x432.jpg 768w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressione-macchinacaffe-1-133x75.jpg 133w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressione-macchinacaffe-1-700x394.jpg 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>In this article, we\u2019ll explore how pressure interacts with <strong>temperature, grind size, and flow rate<\/strong>, whether <strong>adjusting pressure can improve your espresso<\/strong>, and how <strong>lever machines differ from pump-driven models<\/strong>.<\/p>\n\n\n\n<p>For those interested in <strong>becoming a coffee machine technician<\/strong>, understanding <strong>espresso machine pressure<\/strong> is essential. If you want to master espresso machine repairs, maintenance, and calibration, check out our <strong><a href=\"https:\/\/espressoacademy.it\/en\/our-courses\/espresso-machines-maintenance-and-reparation-course\/\">Coffee Machine Technician Course<\/a><\/strong> at <strong>Espresso Academy<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What is the Standard Water Pressure for an Espresso Machine?<\/strong><\/h2>\n\n\n\n<p>For decades, <strong>9 bars of pressure<\/strong> has been considered the golden standard for espresso extraction. But why?<\/p>\n\n\n\n<p>The concept of <strong>9 bars<\/strong> became widely accepted with the development of pump-driven espresso machines in the <strong>1960s<\/strong>. However, earlier <strong>lever espresso machines<\/strong>, like those introduced by <strong>Achille Gaggia in 1947<\/strong>, actually operated at <strong>higher peak pressures<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Lever Espresso Machines vs. Pump Machines<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Early lever machines (1940s-50s)<\/strong>: These used a <strong>spring-loaded lever<\/strong> to generate pressure. Many <strong>spring-lever machines<\/strong> reach <strong>10-12 bars<\/strong> at peak extraction before gradually declining.<\/li>\n\n\n\n<li><strong>Pump-driven machines (1960s-present)<\/strong>: The introduction of <strong>electric pumps<\/strong> allowed for a <strong>constant pressure of 9 bars<\/strong>, which became the industry standard due to its <strong>balance between extraction efficiency and flavor clarity<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p>Today, most <strong>commercial and home espresso machines<\/strong> are factory-set to <strong>deliver 9 bars at the group head<\/strong>, ensuring optimal extraction. Some machines allow for <strong>manual adjustments<\/strong>, but this depends on the internal pump system.<\/p>\n\n\n\n<p>\u00a0<strong>Want to learn how espresso machines work?<a href=\"https:\/\/espressoacademy.it\/en\/our-courses\/espresso-machines-maintenance-and-reparation-course\/\"> Our Coffee Technician<\/a> Course covers calibration, repairs, and machine maintenance.<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Is 15 Bar or 20 Bar Better for Espresso?<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" width=\"684\" height=\"1024\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/espresso01-684x1024-1.jpg\" alt=\"Pressure for an Espresso Machine\" class=\"wp-image-60557\" style=\"width:260px;height:auto\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/espresso01-684x1024-1.jpg 684w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/espresso01-684x1024-1-200x300.jpg 200w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/espresso01-684x1024-1-50x75.jpg 50w\" sizes=\"(max-width:767px) 684px, 684px\" \/><\/figure>\n<\/div>\n\n\n<p>A common question among home baristas is whether a <strong>15-bar or 20-bar machine<\/strong> is better for making espresso. Many home espresso machines advertise <strong>15, 19, or even 20 bars<\/strong> of pressure, leading to some confusion.<\/p>\n\n\n\n<p>Here\u2019s the reality: while the <strong>pump<\/strong> might generate <strong>15 bars or more<\/strong>, the <strong>internal pressure regulator<\/strong> ensures that only <strong>9 bars<\/strong> reach the coffee puck. Higher pump pressure can help compensate for resistance losses in smaller machines, but it doesn\u2019t mean the coffee is extracted at <strong>15 or 20 bars<\/strong>.<\/p>\n\n\n\n<p>If an espresso were extracted at <strong>15 bars or higher<\/strong>, the result would likely be <strong>over-extracted and bitter<\/strong>, as the water would pass through the coffee too quickly, pulling out excessive soluble compounds.<\/p>\n\n\n\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S0963996921002882\" target=\"_blank\" rel=\"noopener\"><strong>Learn more about how pressure affects extraction<\/strong><\/a> (<em>Food Chemistry Research<\/em>).<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Is 19 Bar Good for Espresso?<\/strong><\/h3>\n\n\n\n<p>Many home espresso machines, especially those from mainstream brands, advertise <strong>19 bars of pressure<\/strong> as a selling point. But is <strong>19 bars really better<\/strong>?<\/p>\n\n\n\n<p>In reality, <strong>19 bars at the pump does not mean the coffee is extracted at 19 bars<\/strong>. These machines still regulate pressure down to a level closer to <strong>9 bars at the group head<\/strong>, where extraction actually occurs.<\/p>\n\n\n\n<p>What really matters isn\u2019t the advertised pressure, but how consistently the machine <strong>delivers and maintains stable pressure during extraction<\/strong>. This stability, combined with <strong>temperature control and proper flow rate<\/strong>, is key to producing high-quality espresso.<\/p>\n\n\n\n<p>For more technical details, check out <strong>this deep dive into espresso machine pumps<\/strong> by <strong>Barista Hustle<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What is the Ideal Flow Rate for Espresso?<\/strong><\/h2>\n\n\n\n<p>Pressure isn\u2019t the only factor that affects espresso extraction\u2014<strong>flow rate<\/strong> is equally important.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressioneespresso-1.jpg\" alt=\"how works pressure for an Espresso Machine?\" class=\"wp-image-60541\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressioneespresso-1.jpg 1024w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressioneespresso-1-300x169.jpg 300w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressioneespresso-1-768x432.jpg 768w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressioneespresso-1-133x75.jpg 133w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/pressioneespresso-1-700x394.jpg 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>The flow rate, measured in <strong>milliliters per second<\/strong>, determines how quickly water passes through the coffee puck. A standard espresso shot typically has a <strong>flow rate of 1-2 ml per second<\/strong>, with variations depending on the <strong>grind size, coffee dose, and tamping pressure<\/strong>.<\/p>\n\n\n\n<p>Some <strong>high-end espresso machines<\/strong> now offer <strong>pressure profiling<\/strong> and <strong>flow control<\/strong>, allowing baristas to adjust <strong>both pressure and flow rate<\/strong> during extraction. This can highlight different flavor notes in the coffee, enhance body, and improve balance in the cup.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How to Adjust the Pressure in an Espresso Machine?<\/strong><\/h2>\n\n\n\n<p>Adjusting the pressure of an espresso machine depends on the machine type:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Home espresso machines<\/strong> often have an <strong>adjustable OPV (Over Pressure Valve)<\/strong>, which can be modified to set the extraction pressure closer to <strong>9 bars<\/strong>.<\/li>\n\n\n\n<li><strong>Commercial machines<\/strong> may require adjustments to the <strong>rotary pump or electronic control panel<\/strong>.<\/li>\n\n\n\n<li>Some <strong>high-end machines<\/strong> feature <strong>pressure profiling<\/strong>, allowing users to start with lower pressure and gradually increase it during extraction, mimicking the behavior of a traditional lever machine.<\/li>\n<\/ul>\n\n\n\n<p>If you want to learn how to <strong>service and fine-tune espresso machines<\/strong>, check out our <strong>Espresso Machine Technician Course<\/strong>, where we cover <strong>pressure adjustments, water flow, and pump calibration<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The Role of Lever Espresso Machines in Pressure Profiling<\/strong><\/h2>\n\n\n\n<p>While most modern machines are set to <strong>9 bars<\/strong>, lever machines operate differently.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Spring-loaded lever machines<\/strong> (e.g., La Pavoni, Londinium, Olympia Cremina) start with a <strong>higher pressure (10-12 bars)<\/strong> at the beginning of extraction, which gradually declines as the spring decompresses.<\/li>\n\n\n\n<li><strong>Direct lever machines<\/strong> (manual, non-spring) require the user to <strong>control the pressure manually<\/strong>, allowing for unique pressure profiles.<\/li>\n<\/ul>\n\n\n\n<p>This gradual decline in pressure is now being <strong>replicated in modern machines<\/strong> through <strong>flow control and pressure profiling<\/strong>\u2014a feature found in <strong>high-end models like La Marzocco, Slayer, and Decent Espresso Machines<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Final Thoughts: Does More Pressure Mean Better Espresso?<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/corso-tecnico-sca-espresso-academy-1.jpg\" alt=\"Espresso Machines Maintenance and Reparation Course\" class=\"wp-image-60566\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/corso-tecnico-sca-espresso-academy-1.jpg 1024w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/corso-tecnico-sca-espresso-academy-1-300x169.jpg 300w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/corso-tecnico-sca-espresso-academy-1-768x432.jpg 768w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/corso-tecnico-sca-espresso-academy-1-133x75.jpg 133w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/02\/corso-tecnico-sca-espresso-academy-1-700x394.jpg 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>In short, <strong>more pressure doesn\u2019t mean better espresso<\/strong>. The industry standard of <strong>9 bars<\/strong> has been refined over decades because it produces a <strong>balanced extraction<\/strong>, highlighting the best flavors in the coffee.<\/p>\n\n\n\n<p>However, <strong>lever machines have always operated at slightly higher peak pressures<\/strong>, which taper off during extraction. This gradual decline in pressure is now being <strong>replicated in modern machines<\/strong> through flow control and pressure profiling.<\/p>\n\n\n\n<p>For those serious about <strong>optimizing espresso<\/strong>, focusing on <strong>grind size, dose, distribution, and water temperature<\/strong> will have a much greater impact than modifying pressure settings.<\/p>\n\n\n\n<p><strong>Interested in learning more about espresso machine technology?<a href=\"https:\/\/espressoacademy.it\/en\/our-courses\/espresso-machines-maintenance-and-reparation-course\/\"> Become a certified Coffee Technician with our expert training!<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When it comes to brewing the perfect espresso, pressure plays a crucial role in extraction. But what is the best pressure for an espresso machine? Why<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":4,"featured_media":60500,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[771],"tags":[],"class_list":["post-60535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guide-en"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/60535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/comments?post=60535"}],"version-history":[{"count":0,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/60535\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/60500"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=60535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=60535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=60535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}