Essential Guide to Testing Espresso Machine Pressure > 자유게시판

Conducting a pressure check on your espresso machine is a crucial upkeep task to guarantee stable extraction and avoid sudden malfunctions.

The pump, group head, and pressure release mechanisms are prone to deterioration or blockage over extended use, which can compromise extraction quality or cause permanent damage.

By running a pressure diagnostic, you can detect faults early—before your espresso tastes off or repair bills pile up.

Always begin this procedure with the machine powered down and removed from its electrical source.

Allow it to cool completely if it has been recently used.

Gather these essentials: a portafilter-compatible pressure gauge, a blind puck or پارتاک استور dedicated testing basket, and—optional—a dab of food-safe silicone lube for seal reinstallation.

Detach the portafilter and seat the blind puck inside—it’s built specifically to restrict flow and build pressure.

If your machine does not have a blind basket, you can use a pressure testing puck, which serves the same purpose.

Ensure the testing puck or basket is spotless—no coffee grounds or oils may remain, or readings will be skewed.

Securely reinsert the portafilter into the group head and engage the locking mechanism.

Turn the machine on and activate the brew function.

Never let the pump operate beyond 15 seconds per cycle—overheating can damage internal electronics.

Monitor the gauge linked to the group head as the pump engages.

An ideal espresso system will stabilize between 8 and 10 bars while extracting.

This pressure window ensures rich, layered flavor and a thick, persistent crema.

Low readings below 8 bars often point to pump fatigue, scale-obstructed lines, a torn pump membrane, or an out-of-calibration pressure switch.

If the pressure exceeds 10 bars and does not stabilize or if the safety valve releases pressure frequently, the machine’s pressure relief valve might be faulty or the pump could be overworking.

Note how rapidly the gauge climbs to its target.

Properly functioning machines achieve peak pressure in just 5–7 seconds.

A slow rise in pressure often indicates restricted flow due to scale buildup or a failing pump.

In such cases, descaling the machine thoroughly and inspecting the water inlet filter may resolve the issue.

If the pressure remains unstable or fluctuates erratically, there could be air trapped in the system.

Flush several shots of water through the steam wand and group head while leaving the portafilter off to expel trapped air.

Then repeat the test.

Shut down the machine and allow it to return to ambient temperature.

Clean the blind basket and portafilter thoroughly.

Should the pressure remain inconsistent, review your machine’s documentation or seek professional troubleshooting.

Avoid taking apart sealed mechanisms unless you’re certified to service espresso equipment.

Routine pressure diagnostics, especially for daily users, preserve performance and delay costly replacements.

This simple procedure is among the most revealing checks for both home enthusiasts and commercial operators.

Taking these steps regularly spares you from bad extractions and sudden breakdowns, keeping your machine performing brilliantly for years