<p>A higher pressure is fine, as long as it is a controlled variable. You may have to tamp harder or start with a finer grind in order to accommodate the higher pressure. The increase in pressure otherwise would cause a faster brewing time and ergo underextraction of the coffee puck.</p>

<p>What's important is that you keep your pressure consistent. An <em>occasional</em> or <em>erratic</em> bout of high pressure makes your yield unpredictable.</p>

CC BY-SA 3.0
2015-02-06T15:58:42.107Z
2015-02-06T15:58:42.107Z
Kyle Macey
<p>The <a href="http://www.espressoitaliano.org/en/">Italian National Espresso Institute</a> requires the following properties for a <a href="http://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf"><em>certified</em> Espresso</a>:</p>

<ul>
<li>Water pressure: 9 bar ± 1</li>
<li>Percolation time: 25 seconds ± 5 seconds</li>
</ul>

<p>I'm using a Quickmill Pegaso 3035, and for some coffees I do have a much higher pressure (around 12-16 bar). However, the percolation time is around 25 seconds, the coffee has a good crema and tastes fine.</p>

<p>Are there any downsides because of the high pressure? Does it alter the taste? Would I get more crema if I reduced the pressure?</p>

<brewing-process><espresso><crema>
Downsides of brewing espresso with high pressure?
Bob
# Downsides of brewing espresso with high pressure?

(Asked by: username_0 on 2015-02-02)

The [Italian National Espresso Institute](http://www.espressoitaliano.org/en/) requires the following properties for a [*certified* Espresso](http://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf):

* Water pressure: 9 bar ± 1
* Percolation time: 25 seconds ± 5 seconds

I'm using a Quickmill Pegaso 3035, and for some coffees I do have a much higher pressure (around 12-16 bar). However, the percolation time is around 25 seconds, the coffee has a good crema and tastes fine.

Are there any downsides because of the high pressure? Does it alter the taste? Would I get more crema if I reduced the pressure?

**Tags:** brewing-process, espresso, crema


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## 1 answers

### Answer by username_1 on 2015-02-06. Score: 6 | Accepted answer

A higher pressure is fine, as long as it is a controlled variable. You may have to tamp harder or start with a finer grind in order to accommodate the higher pressure. The increase in pressure otherwise would cause a faster brewing time and ergo underextraction of the coffee puck.

What's important is that you keep your pressure consistent. An *occasional* or *erratic* bout of high pressure makes your yield unpredictable.


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