After an hour-or-sos searching I couldnt find a specific reference to this on the forum, so here goes...
Why do you need such high pressure for espresso?
The model in my head goes something like this:
Is it as simple as that?
Gonzo
Why do you need such high pressure for espresso?
The model in my head goes something like this:
- To get as much of the coffee flavour as possible out of the beans, you need to grind them finely.
- When you grind them finely you need more pressure to get the water through
- Empirical work has shown that the grind you need for optimum extraction means you need about 9 bar
Is it as simple as that?
Gonzo

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