What pressure range is characteristic of espresso extraction?
Answer
Around nine bars
Espresso preparation utilizes intense hydraulic force to rapidly extract flavor from finely ground coffee. This process requires forcing near-boiling water through a tightly packed coffee puck against significant resistance. The specific target pressure mentioned for this operation is approximately nine bars, which is substantially higher than standard atmospheric pressure. This high pressure is critical for achieving the rapid extraction time (25 to 30 seconds) and for creating the characteristic, thick body and the visible layer of crema that defines the espresso shot.
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