There are several ways to brew coffee and each method creates a different taste. The high-pressure brewing method extracts the maximum flavor and aroma from coffee grounds. Many fine restaurants and hotels the world over only serve freshly brewed coffee extracted under high pressure. A capresso espresso maker does exactly that.

Brewing coffee as quickly as possible and under high pressure is the ideal process to extract maximum flavor and aroma from your coffee while also preventing the extraction of bitter oils.

When you use this technique to brew one or two ounces of coffee at a time it is considered an espresso. When the grinding, the tamping and the pressure all come together in the right combination your espresso will always produce a foamy layer on top, called the “crema”. Crema doesn’t just look nice. It traps the fine aromatics and the light gaseous flavors of coffee beans that register on the palate. It keeps the flavors, which would other wise escape, locked in. The crema is the hallmark of a well prepared espresso.

High pressure pumps are the key to good espresso. The pump forces the water through resistance provided by the packed grounds. The amount of pressure it needs to do so is commonly measured in bar. Good espresso pumps should be able to create more pressure than they need to produce perfect espresso. A good pump has a capacity of creating 15 or more bars. Water should pass through the coffee at approximately 7 to 9 bar of pressure. If the pressure is too low the crema will disappear and the coffee will taste thin and watery. If the pressure is too high the coffee will taste bitter and the espresso will have no crema on top.

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