You’ve probably seen espresso machines labeled “15-bar” or “20-bar”… but what does that really mean? Is higher pressure always better? 🤔
Let’s break it down: ☕ Espresso is best brewed at 9 bars of pressure—not 15, not 20. The bar rating you see on the box is the pump’s maximum capacity, not the actual brewing pressure.
So why the higher number? ✅ A 20-bar pump ensures that the machine has enough headroom to consistently hit that 9-bar sweet spot, even if your grind size or tamping isn’t perfect.
Think of it like a car engine. Just because it can hit 200 mph doesn’t mean you drive it at that speed every day—but the power helps when needed.
💡Bottom line:
A good 15-bar machine can make excellent espresso if well-designed.
A 20-bar machine might be more forgiving for beginners using inconsistent technique.
Question to spark discussion: Have you noticed a real difference between 15 and 20-bar machines? Or is it all marketing hype?
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