This is the amount of pressure used to compact the coffee grounds in the portafilter prior to brewing. As a general rule, we recommend consistently using 30 lbs of tamp pressure. If you’re not sure what that feels like, drag out the ol’ bathroom scale and try it out – it won’t feel nearly as heavy as you’re expecting. By always using the same amount of pressure, you’re reducing the number of variables involved in brewing, so it’s easier to target and resolve an issue. We’ll talk more about possible problems you’ll run into and how to solve them later in this article.
In order to brew a proper espresso, hot water must be forced through the coffee grounds at around 8 or 9 BAR of pressure – roughly 135 PSI. The pump inside every espresso machine is designed to produce these exact measurements of pressure, so this isn’t something you’ll need to control yourself. Some machines advertise they are able to produce pump pressures of 15 to 19 BAR. However, this doesn’t mean that they will they produce better espresso than those of lower pressures. As described above, it is only necessary to have about 8 to 9 BAR of pump pressure to produce good espresso. The pressure ratings on these units pertain to the maximum pressure or BAR the espresso machine is able to produce, not what it will actually brew the espresso at. Just remember that it isn't important to buy an espresso machine with the most powerful pump. Any pump driven espresso machines we carry provides more than enough pressure to produce fine espresso.
A single shot is made with 7 grams of coffee, and should yield 1 – 1.5 oz of espresso in 20 –25 seconds.
A double shot is made with 14 grams of coffee, and should yield 2 – 2.5 oz of espresso in 20 –25 seconds.
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