How Many Bars of Pressure for Espresso? (The Ultimate Guide)
How many bars of pressure do you really need for espresso?
If you’ve ever shopped for an espresso machine, you’ve probably seen numbers like 9 bars, 15 bars, or even 20 bars plastered all over the specs.
But do those numbers actually matter, or are they just marketing fluff?
When I first got into espresso, I assumed more bars = better coffee because, well, that’s how most products work, right?
But after experimenting with different machines, I realized that pressure is just one piece of the puzzle.
The truth is, not all bars of pressure are created equal, and understanding how they impact your espresso can completely change the way you brew.
In this guide, you’ll learn the science of espresso pressure, why 9 bars is considered the gold standard, and whether those 15 or 20-bar machines actually make a difference. So let’s get started!
Key Takeaways
- 9 Bars is the Gold Standard – Most commercial and high-end home espresso machines use 9 bars of pressure because it provides the best balance of flavor, extraction, and crema.
- Higher Pressure Doesn’t Mean Better Espresso – Many machines advertise 15-20 bars of pressure, but they usually regulate down to 9 bars during brewing. The fact is extra pressure can lead to over-extraction and bitterness.
- Lower Pressure Can Work Too – Manual lever machines and some specialty brews use 3-6 bars, resulting in a smoother, less bitter espresso with different flavor characteristics.
- Pressure Isn’t Everything – While pressure is important, factors like grind size, tamping technique, and water temperature play an even bigger role in pulling the perfect shot. You should focus on the full brewing process for the best results!
What Does “Bars of Pressure” Mean in Espresso?
If you’ve ever shopped for an espresso machine, you’ve probably seen numbers like 9 bars, 15 bars, even 20 bars plastered all over the specs.
But what do those numbers actually mean? And do they really make a difference in your espresso? Let’s break it down.

How Espresso Machines Use Pressure?
Look at espresso pressure like a forceful wave pushing water through finely ground coffee.
This helps to extract all those delicious oils, flavors, and that signature crema in just about 25-30 seconds. The pressure is what separates espresso from regular drip coffee. Also, the reason why you get a rich, concentrated shot instead of a watery brew.
Espresso machines use a pump (either vibratory or rotary) to generate pressure, and that’s where the magic happens.
But here’s the thing: just because a machine advertises 15 or 20 bars of pressure, it doesn’t mean that’s what actually reaches your coffee grounds.
See most machines regulate down to around 9 bars during brewing because that’s the sweet spot for a balanced and flavorful shot.
Why It Matters?
It affects the taste of your espresso shot. For instance:
- Too little pressure: Your espresso comes out weak, sour, and under-extracted.
- Too much pressure: You’ll end up with an over-extracted, bitter tasting shot more like burnt rubber than coffee.
Note: Usually around 9 bars is the right pressure. Because you get the best of both worlds: a smooth, well-rounded espresso with just the right amount of bitterness, acidity, and body. It’s all about balance.
The Ideal Pressure for Espresso: 9 Bars or More?
Ever wonder why 9 bars of pressure keeps coming up when talking about espresso machines? You’ll see some machines boasting 15, even 20 bars, but does that actually mean better espresso? Not really. So let’s break it down.
9 Bars = The Standard
If you want café-quality espresso at home, 9 bars is the sweet spot and for good reason.
This is the pressure level most high-end espresso machines, like the Breville Barista Express, use to extract a rich, well-balanced shot with full-bodied flavor and a thick crema.

This pressure is enough force to properly extract the oils, flavors, and aromas from finely ground coffee without overdoing it.
Where Did 9 Bars Come From?
The 9-bar standard traces back to Italy, the birthplace of espresso. Many early machines, especially those from La Marzocco were calibrated at this pressure. Because it consistently delivers the best balance of strength, body, and crema.
Espresso pioneers figured out that going beyond 9 bars didn’t necessarily improve quality. Instead, it led to uneven extraction and unwanted bitterness.
Do You Need More Than 9 Bars?
Not really. Most home espresso machines, especially those with vibratory pumps, may start at 15+ bars. But they automatically regulate down to 9 bars during extraction.

That’s because pushing more pressure through the coffee puck doesn’t improve flavor. It just forces water through faster often resulting in over-extraction.
If your machine already delivers a solid 9-bar extraction, you’re exactly where you need to be.
Espresso Machine Pressure Standards: From Café to Portable
Espresso machines come in all shapes and sizes, from massive café workhorses to compact travel-friendly brewers. So let’s talk about how pressure works across different types of espresso machines:
1 – Traditional Pressure Standards
For years, 9 bars of pressure has been the sweet spot for brewing espresso. This goes all the way back to the classic Italian lever machines like La Pavoni and La Marzocco, where baristas had to manually pull the shot (therefore the term “pulling an espresso”).
With 9 bars, water moves through the coffee puck at just the right speed. It has neither too little pressure nor is your espresso weak, as already explained.
2- Modern Features
These days, espresso machines have gotten way smarter. Many newer models now include pre-infusion, which gently wets the coffee puck at lower pressure (around 2-4 bars) before hitting full power.

This helps with even extraction and prevents channeling. For instance, machines like the Breville Dual Boiler and Decent Espresso DE1 even let you tweak the pressure throughout the shot, mimicking how traditional lever machines work for a smoother espresso.
3 – Home vs. Café Machines
Café machines are built to be precise, durable, and consistent. While home machines? Well, not always. You’ve probably seen home espresso machines advertising 15 or even 20 bars of pressure.
However, as mentioned, most of that pressure gets regulated down to 9 bars at the group head during brewing.
A commercial machine like the La Marzocco Linea Mini keeps a rock-solid 9-bar extraction.
Meanwhile, cheaper home machines often use vibratory pumps, which can be a little inconsistent. If you want pro-level espresso at home, I suggest getting a machine with stable pressure.
4 – Portable Espresso Machines
Portable espresso makers, like the Flair 58 or Wacaco Nanopresso, rely on manual pressure. In other words, you control how much force is applied.

Most of these operate at 6-9 bars, which is enough for a solid espresso shot. However, it won’t have the consistency of an electric pump.
That said, if you’re on the go or don’t want to invest in a bulky machine, a manual brewer can still get the job done.
How Different Pressure Levels Affect Espresso Extraction?
If you’ve ever wondered whether more pressure equals better espresso, you’re not alone. Espresso machine manufacturers love to throw around numbers—3 bars, 9 bars, 15 bars—but what do they really mean for your coffee? Let’s break it down.
3-6 Bars: Low Pressure Extraction
Some manual lever espresso machines operate at lower pressures, typically in the 3-6 bar range.
This results in a slower, gentler extraction, which can be great for certain specialty light roasts that benefit from a longer brew time.
Since the water isn’t forced through the grounds as aggressively, you get a smoother, more delicate espresso with a lighter body. However, don’t expect that thick, velvety crema that comes with higher-pressure shots.
9 Bars: The Gold Standard for Espresso
Most commercial and high-end home espresso machines, like the La Marzocco Linea Mini, are calibrated to 9 bars of pressure.
At 9 bars, you get a well-rounded espresso with rich flavors, balanced acidity, and a thick crema. This is the sweet spot for most medium to dark roasts. Because you get a classic espresso taste without the risk of over- or under-extraction.
15-20 Bars: Marketing Gimmick or Real Impact?
Many entry-level consumer espresso machines, like the De’Longhi Dedica, boast 15-20 bars of pressure as a selling point.
But as said, these machines don’t actually use that pressure. Instead, they have vibratory pumps that initially generate high pressure. Afterward, they still regulate down to around 9 bars at the group head.
So why do manufacturers advertise 15-20 bars? It’s mostly marketing. The extra pressure mainly affects pre-infusion. This means the initial wetting of the coffee grounds before full extraction begins.
While pre-infusion can help improve consistency, too much pressure can lead to over-extraction, which results in bitter, harsh-tasting espresso. In reality, no serious barista aims for 15+ bars during brewing.
Note: If you’re shopping for an espresso machine, don’t be fooled by high-pressure claims. Rather, focus on machines that allow for stable and adjustable pressure. That’s what really makes a difference in pulling a perfect shot.
How to Adjust Espresso Machine Pressure (If Needed)
Ever feel like your espresso shots are pulling too fast, too slow, or just don’t taste right? Well, the pressure on your machine might be the problem.
While many machines are factory-set to 9 bars, some models let you tweak the pressure to optimize extraction. I suggest doing the following:

1 – Check Your Machine Type
Before you start turning screws or adjusting valves, figure out what kind of espresso machine you have.
- Vibratory pump machines (like the Breville Barista Express) usually have a fixed pressure setting. While some can be adjusted, it often requires internal modifications.
- Rotary pump machines (like the La Marzocco Linea Mini) allow for more precise pressure control and are designed to be adjusted easily.
If your machine doesn’t have built-in adjustability, you may need to look into mods. Or just work with what you’ve got by adjusting grind size, dose, and tamping pressure.
2 – Use a Pressure Gauge
A pressure gauge is your best friend when having extraction issues. Even though some espresso machines have a built-in pressure gauge, others don’t.
If yours doesn’t, you can attach a portafilter pressure gauge to measure the actual brewing pressure at the group head.

A good shot should extract at or near 9 bars during brewing. If your gauge reads significantly higher or lower, it’s time to make some adjustments.
3 – Adjust the OPV (Overpressure Valve)
If your machine allows it, tweaking the Overpressure Valve (OPV) is the most effective way to fine-tune brewing pressure. The OPV controls how much pressure is released back into the system, preventing over-extraction.

- If your machine runs too high (above 10 bars), slightly loosen the OPV to release excess pressure.
- If it’s too low (under 8 bars), you might need to tighten the OPV to increase resistance.
Remember, not all machines have an adjustable OPV. For instance, some budget-friendly espresso machines (especially those advertising 15-20 bars) lack this feature entirely.
But if you have a machine that supports OPV adjustments, dialing it to 9 bars can make a difference in flavor, crema, and overall shot consistency.
Final Thoughts
Now, I’m curious: what’s your experience with different pressure levels? Have you experimented with lower or higher bars? I’d like to hear your thoughts, questions, or favorite machines in the comments below.
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