Increasing the water pressure and adjusting the temperature are the two most important factors in making the right espresso. So what pressure is appropriate and creates a unique flavor for your cafe?
What makes espresso? Is pressure!
There are many factors that make espresso such as: water source, temperature, bean freshness, roasting, barista... But actually, if you want a true espresso, you need pressure first. and most of the time we need a force of 9 bar)
Pressure is measured in atmospheric pressure (barometric pressure or atmospheric pressure) This is the force exerted by the atmosphere. It's basically weight of air at sea level . Normally, we need a pressure of 9 bars to make coffee or 9 times the weight of air at sea level.
9 bars = 130 PSI (pounds per square inch) = 4 times the force of pumping on a car wheel
So why is pressure so important in a coffee machine?
To prepare 1 cup of espresso must go through at least 3 stages of pressure distribution:
1. The “Infusion” phase
Lasting for a period of 3-5 seconds, the water will contact the coffee and help the coffee surface expand. With low pressure (3-4 bars), helps Barista avoid pushing Fine (fine particles) to the bottom of the cup and clogging the holes of the basket. Besides, the coffee powder expands and sticks together. This is of great significance in ensuring the flavor of the espresso.
2. Pressure increase stage:
This is considered the main stage in the extraction of espresso. With the pressure boost up to 9 bars, the caffeine in the coffee will be extracted to the maximum, and the crema layer is also perfected.
By standards, 9 bars is considered the magic number for extracting 1 cup of espresso in a period of 25 to 30 seconds. This time period is considered to be the most suitable when taking out the flavors in the coffee. The higher the pressure, the faster the extraction time and vice versa.
This is just a benchmark because there are so many factors that go into a perfect espresso.
3. Pressure relief stage:
To be able to regulate the flow of coffee, reducing the pressure to zero is necessary and important in professional coffee machines. Reducing pressure helps to avoid extracting bitter, burning flavors and ends the coffee making process.
Proper pressure control method:
Imagine, there is a very strong pressure (130PSI) of water hitting the coffee powder, it will create a "conflict". This means we need to control the method to apply this 9 bar force.
How do we manage pressure? Through the coffee cake format and extraction time control. To avoid creating the aforementioned mess, we need to create a uniform and dense coffee surface to prevent water. So can we understand why the grind level of espresso is very fine and needs to be compressed before extraction?
Through recent competitions such as VNBC - Vietnam Barista Championship; WBC – World Barista Championship;... White Eagle or Black Eagle from the brand Victoria Arduino is used as the clearest proof of the guarantee in all technical aspects of the perfect coffee machine.
White Eagle VA358 - Black Eagle VA388
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With sophisticated designs through the shape and structure of the machine, besides, using systems to ensure temperature and pressure. White Eagle or Black Eagle gives you completely different experiences.
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