What is the water pressure, air pressure and temperature that a coffee maker needs to have

The water pressure required to make delicious coffee is 9-10 bar, the air pressure is 0.7-0.8 MPa and the temperature is 90℃-96℃.

I. Water Pressure
Water pressure is one of the key factors in making delicious coffee. Generally speaking, the water pressure of a coffee machine needs to be between 9-10 bar, which is the optimal level to ensure the aroma and taste of coffee during the extraction process. If the water pressure is too high, the coffee will be over-extracted, resulting in a bitter taste; on the other hand, if the water pressure is too low, the coffee will be under-extracted and have a lighter taste. Therefore, the right water pressure can effectively improve the quality of coffee.
Air pressure
Air pressure is also one of the important conditions for making coffee. Air pressure is generally about 0.7-0.8 MPa. Air pressure has a great influence on the degree of concentration, sweetness and the balance of a variety of oils and fats. The chemical reaction that occurs during the whole process is usually around 0.5-1.0 MPa, so that the aroma of the coffee can be fully retained.
Temperature is another key parameter in the coffee making process. The optimal temperature range is 90℃-96℃, which can make the coffee powder fully dissolved, and at the same time ensure the aroma and taste of coffee. If the temperature is too low, the solubility of the extract will be reduced, resulting in! The color of the coffee produced is not dark; on the contrary, too high a temperature may lead to burnt coffee and excessive bitterness. Therefore, coffee makers need to strictly control the temperature to ensure the quality of coffee.
To summarize, in order to produce coffee with better taste and aroma, coffee makers need to have the right water pressure, air pressure and temperature. Correctly controlling these three parameters can make coffee production more scientific and taste better, so that consumers can feel a better coffee experience.



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