Pressurized portafilter is a tool that allows pre-infusion delay and builds extraction pressure to 9 Bars. To pull classic shots of espresso, do not use powdery fine grind of press (no tamping please). Extraction time for maximum espresso averages between 8-10 seconds. This portafilter is not a commercial portafilter. Any suggestions seen or recommendations given over the internet are from someone who uses or knows only about commercial (non-pressurized portafilters). Burnt and butter tasting over extracted coffee is NOT espresso!

Special instructions for use of Saeco pressurized portafilters: When using ground coffee, use coarser grind like the size of table salt grain. Feel the ground coffee for adjustment. Do not grinder fine adjustment setting by number. Do not tamp. Just level the cup with coffee grounds and lock the portafilter into the group ring. Pull the handle all the way to the right and hold. Turn espresso hot water switch on.  Hold the portafilter pulled all the way to the right for 5 seconds (pre-infusion pressure builds up to 9 bars). Release the handle at the end of 5 seconds. Espresso shots should be max. 2 oz.  in the cup. For larger quantity, use two shots. For Americana watered espresso, add hot water instead of allowing 8 oz. of water to pump through the coffee grounds.

For preparing the best tasting Americana coffee, it is easy and less expensive to use a French press.

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