CoffeeGeek<p>It's a common misconception that <a href="https://flipboard.social/tags/Gaggia" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Gaggia</span></a>'s original spring lever <a href="https://flipboard.social/tags/espresso" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>espresso</span></a> machine design - the one that introduced modern day high pressure espresso brews with proper crema in 1947 - was a 9BAR machine.</p><p>It was not. It was a peak 7BAR machine (but more rated for 6.5BAR)</p><p>Experimentation between 1947 and 1955 by Gaggia, <a href="https://flipboard.social/tags/Pavoni" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Pavoni</span></a>, <a href="https://flipboard.social/tags/Faema" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Faema</span></a>, <a href="https://flipboard.social/tags/Cimbali" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Cimbali</span></a>, and others pushed the springs to higher compression rates, bringing espresso up to around 9BAR. </p><p>The E61, with its rotary pump, was 9BAR ex.factory.</p>