The article discusses the importance of pressure in making espresso, as highlighted by coffee expert Andrea Allen from Onyx Coffee Lab. While many factors such as grind size and temperature are known, pressure is critical and affects the quality of the espresso shot. Allen emphasizes that nine bars of pressure is standard, but adjusting it can lead to different taste nuances. Too low pressure results in weak espresso, while too high causes bitterness. Mastering this middle ground is key for aspiring baristas to improve their coffee brewing skills.
"High pressure is the hallmark of the espresso brew method," explains Andrea Allen. "Standard is nine bars of pressure, but many baristas have utilized lower pressures."
"Pressure is the glue that holds an exceptional espresso together. Too little creates a weak-tasting drizzle; too much extracts bitterness."
Collection
[
|
...
]