- Water pressure: 9 bar ± 1
- Percolation time: 25 seconds ± 5 seconds
I'm using a Quickmill Pegaso 3035, and for some coffees I do have a much higher pressure (around 12-16 bar). However, the percolation time is around 25 seconds, the coffee has a good crema and tastes fine.
Are there any downsides because of the high pressure? Does it alter the taste? Would I get more crema if I reduced the pressure?