Pressurized Portafilter is a tool that allows pre-infusion delay and builds extraction pressure to 9 Bars & pulls classic shots of espresso. It eliminates use of powdery fine grind or tamping. Extraction time for maximum espresso averages between 8-10 seconds. The pressurized portafilter is not a commercial portafilter. Suggestions over the internet are directed toward commercial (non-pressurized portafilters).

Special instructions for use of Saeco pressurized Portafilters: When using Saeco pressurized portafilter or Perfect crema filter basket introduced by Gaggia, use coarser grind like the table salt grain. Do not adjust grind fineness using number on the built-in grinder knob or the bean hopper of external grinder. Feel the ground coffee for adjusted fineness. Do not tamp. Just level the filter basket with coffee grounds and lock the portafilter into the group ring. Pull the handle all the way to the right and hold (to keep the flow valve closed). Turn espresso hot water switch on (as water does not flow through the coffee, the pump builds pre-infusion extrcaction pressure build up to 9 bars). Release the handle at the end of 5 seconds or when the pressure overrides the valve limit. Espresso shots should not exceed 2 oz. in the cup. For larger size Americana coffee, use two shots of 2-Oz. espresso and add hot water instead of allowing 8 oz. water to pump through the coffee grounds.