As espresso is made by pushing hot water under pressure through the coffee in the portafilter of the espresso machine. This means that a 15 bar espresso machine produces 217.5 psi of pressure and a 9 bar espresso machine generates 130.5 psi.Īll of this is important when making an espresso. To simplify metric to imperial, you should know that one bar of pressure is equal to 14.5 psi. This is how bars in espresso makers are measured. One bar is almost equal to the earth's atmospheric pressure at an elevation of 111 meters. Let's dig in.īars are metric units of measuring pressure. That's why we did our research, tried a few different models and did our coffee research so you won't have to. It’s more expensive than others, but you can sip in the knowledge that farmers, workers and waiters are being paid fairly.Have you ever wondered why are there 9 bar and 15 bar espresso machines and which one will give you the better coffee? Well, it was pretty confusing for us at first as well. Their commitment to sourcing the finest produce is extraordinary, and reflected in their smooth, rich and fruity house blend from organic farms in Papua New Guinea, Peru, Colombia and Rwanda. On a quiet street in the Ostiense district, Marigold is a stylish micro-bakery and restaurant run by a Calabrian and Danish couple. The coffee is exceptional at this luminous bar on a tree-lined street near Palatine Hill, particularly the single-blend - try it with one of the cafe’s fruit and custard tarts. The Torinese coffee empire Lavazza has a new venture - 1895 by Lavazza Coffee Designers is a range of rare blends from small producers, which the company then supplies to selected bars, including Casa Manfredi. The singularity here is that sugar is added by the barista, so if you prefer yours without, ask for ‘ amaro’ (without sugar). The cafe also roasts its own coffee the house blend is a medium-roast arabica. While the throng of a crowded bar can be part of the pleasure here, this cafe’s handsome 1940s vibe is best admired first thing in the morning or later in the day, when it’s quieter (it’s open until after midnight). If you’re visiting in the run-up to Easter, try the quaresimali: a type of yeasted bun with dried fruit. The atmosphere of this busy cafe is an ideal mixture of its siblings: the coffee is serious, whether espresso or cappuccino, and chef Rodrigo Bernoni’s pastries are delicate and exquisite. Long, narrow and popular with locals and tourists, this is the sister bar to the sleek Roscioli deli and kitchen and down-to-earth Forno bakery - both of which are just a short stroll away, as is the Piazza Campo de’ Fiori. This is a splendorous place for a coffee, low lit by green-glass lamps under which serious and skilled baristas turn out spot-on, crema-topped espresso (often with a shot of chocolate if you wish) from their excellent house blend, also available to buy at the counter. The team at Sciascia are so aware of their establishment’s art deco appeal that they even sell their porcelain cups at the till. The gold bags of beans upended in the grinders are pure arabica from one of Rome’s oldest roasters, Tintori, and the brothers conjur consistently good espresso from the cafe’s well-worn machines. Run efficiently with serious irreverence by brothers - or ‘fratelli’ - Gigi and Nando, this small, archetypal bar in Piazza Testaccio is always busy. But whatever you do, don’t call the drink an ‘expresso’ - it’s ‘espresso’ with an ‘s’. If you enjoy it, return the next day, and the day after that, by which time you’ll be greeted as warmly as a local. If you’re staying in the Italian capital, it’s possible to join in with the local rhythm yourself - if you like the look of a bar, go in. Every neighbourhood has several bars, and locals are fiercely loyal to theirs. The bars in which they’re served are all part of the experience, too: meeting places, extensions of the front room. Most Italians order and drink theirs standing at the bar - it’s often a quick affair on the way to work in the morning - but it’s far from a fleeting necessity and is a much-cherished daily ritual. This bold, bitter little elixir is what fuels the nation, from the school run in the morning right through to the evenings, when it’s sipped slowly after dinner. While they might opt for a cappuccino with their breakfast pastry, Italians swear by espresso.

Expresso bar