Too Much Pressure

Possible Solutions

Understanding the pressure gauge

The Pressure Gauge is easy to read, so you can monitor it and ensure it hits the sweet spot on every shot. Change the amount of grounds or your tamping force to secure the pressure you like best.

• Ideal Espresso range: Indicates you have the right amount of pressure for your Espresso extraction.
• Under extraction range: When the needle has not reached the ESPRESSO RANGE, this indicates the ideal pressure range has not been achieved. This happens when the water flows too fast through the ground coffee, resulting in a watery, flavorless shot with little to no crema.
• Over-extraction range: When the needle has exceeded the ESPRESSO RANGE, this indicates the ideal pressure range has been exceeded. This happens when the water flows too slowly through the ground coffee, resulting in a small, dark, and bitter Espresso shot with uneven crema.

Check the Grind Size 

Coffee is ground too fine. Increase the coarseness. 

Check the Portafilter 

Coffee was over-tamped.  Use a slightly less tamp, between 15-20 kg or 30-40 lb of force. When you tamp the ground coffee, you need to do it firmly and uniformly for the best results, creating a bed of coffee with an even density. This allows the water to flow evenly through the entire mass of pressed coffee to make the best taste. The portafilter on our Espresso machine has a unique flat base, which promotes a level tamp and minimizes water channeling. 

Which Basket was used? 

• Single-Wall Basket (Non-Pressurized): This type of basket has a single layer of perforations and is commonly used by experienced baristas. It requires a precise grind size, proper tamping pressure, and consistent technique because the only thing controlling the flow of water through the coffee grounds is the coffee itself. The result is a more authentic espresso with greater flavor complexity, but it requires more skill to use correctly.
• Double-Wall Basket (Pressurized): This basket has two layers: an inner wall with perforations (like a single-wall basket) and an outer wall with a single small hole. The second wall adds pressure to the extraction process, compensating for inconsistencies in grind size, tamping, or dose. It’s more forgiving and is ideal for beginners or when using pre-ground coffee, producing a thicker crema but with less nuanced flavors compared to a single-wall basket.

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