The Secret to a Perfect Shot: The Role of Pressure in Espresso Brewing

Pulling an espresso is a delicate and intricate process that requires a keen understanding of various factors, including temperature, dose, grind size, crema, and extraction. However, behind all these elements lies a vital component that often goes unnoticed: pressure.

According to Andrea Allen, Co-Founder of Onyx Coffee Lab and a 2020 U.S. Barista Champion and 2021 World Barista Runner-Up, high pressure is the hallmark of the espresso brew method. "Standard is nine bars of pressure," Allen explains, "but many baristas and espresso machine manufacturers have utilized lower pressures as an element of the recipe to create nuance and soften the extraction process."

However, too little pressure can result in a weak-tasting drizzle, while too much can extract too much from the grinds, causing bitterness. The key to creating a perfect shot of espresso is finding that middle ground, starting with nine bars of pressure and adjusting accordingly based on your machine's capabilities and personal preferences.

But not all machines are created equal. Some brands do not have easily accessible pressure settings, such as Nespresso, which does not even allow for temperature adjustment. In such cases, adequate maintenance and usage become crucial. For instance, Nespresso machines guarantee up to 19 bars of pressure but can be sabotaged by issues like airlock if the water reservoir is not sufficiently filled.

In conclusion, perfecting your espresso skills involves understanding the role of pressure in the process. By starting with nine bars of pressure and adjusting based on your machine's capabilities and personal preferences, you can create a perfect shot of espresso that will impress even the most discerning palate. Remember, pressure is the glue that holds an exceptional espresso together, so don't underestimate its importance in achieving a perfect brew.