ニューマチック・エスプレッソメーカー – CO₂/N₂加圧式、58mm

At a Glance

The Yozcoffee Pneumatic Espresso Maker uses regulated CO₂ or nitrogen pressure to brew at 9 bar-without an electric pump or repeated hand pumping. A dual-gauge regulator lets you monitor the gas supply and working pressure as the shot develops.

The food-grade 304 stainless-steel brewing body works with a 58 mm double basket, while the compact stand and approximately 1 kg build suit a home coffee station, office, van or stable outdoor table.

Starting recipe: 18 g of finely ground coffee, approximately 36 g of espresso and a brew time of about 25 seconds at 9 bar.

A Compact 9-Bar Espresso Station

• Regulated pneumatic extraction: controlled gas pressure replaces the electric pump.
• Dual-gauge monitoring: view gas supply and working pressure separately.
• 58 mm double basket: holds approximately 20 g or more, depending on the coffee and grind density.
• 304 stainless-steel construction: used for the main brewing body, inner chamber and exhaust valve.
• No electricity required: bring hot water and brew wherever you have a safe, level surface.

Control the Shot with Two Gauges

The regulator is designed to bring pressure up gradually rather than applying it all at once. One gauge monitors the gas supply while the other shows the working side of the system, helping you return to the same 9-bar target from shot to shot.

Pressure is only one part of the recipe. The coffee puck must create enough resistance, so keep the dose and tamp consistent and use grind size to fine-tune the flow.

How to Brew Espresso

1. Prepare the machine. Place it on a stable, level surface. Confirm that the regulator is closed and the system is fully depressurized.
2. Weigh and grind. Start with approximately 18 g of coffee at a fine espresso setting.
3. Prepare the puck. Fill the 58 mm basket, distribute the grounds evenly and tamp firmly and level.
4. Fit the screen. Place the dispersion screen over the coffee and secure it with the retaining clip.
5. Add hot water. Fill the brewing chamber without overfilling it.
6. Lock the assembly. Attach the basket and close every brewing connection securely.
7. Connect the cartridge. Screw the included 16 g threaded cartridge-or a compatible food-grade refill-into the regulator until seated.
8. Apply pressure gradually. Watch both gauges and bring the working pressure to 9 bar.
9. Stop by yield. Aim for approximately 36 g of espresso in about 25 seconds.
10. Depressurize. Close the gas supply and release all remaining pressure through the exhaust valve before opening or cleaning.

Never open the brewing chamber while it is pressurized. Use only compatible food-grade cartridges and follow the cartridge supplier’s handling instructions.

The Grind Controls the Flow

This brewer needs a grinder capable of producing a true espresso-fine grind. Some grinders intended mainly for pour-over or French press may still be too coarse at their finest setting.

• Shot runs too fast or sprays: grind finer, confirm the dose and keep the tamp level.
• Shot barely flows: grind slightly coarser or reduce the dose by a small amount.
• For repeatable results: keep the dose, tamping method and 9-bar pressure target consistent, then adjust one grind step at a time.

One Cartridge, Multiple Brews

The regulator connects to a 16 g threaded gas cartridge with a 3/8"-24 UNF connection. One compatible cartridge is included. For replacements, use food-grade threaded CO₂ or nitrogen cartridges with the same connection; unthreaded pierce-type cartridges do not fit.

A 16 g cartridge can prepare around 15 cups under typical use. Actual yield depends on pressure, shot volume, extraction time and how much gas is released between brews.

Specifications

Brewing method

Pneumatic gas-pressure extraction

Working pressure

9 bar

Compatible gas

Food-grade CO₂ or nitrogen

Gas connection

16 g threaded cartridge, 3/8"-24 UNF; 1 cartridge included

Approximate cartridge yield

Around 15 cups, depending on use

Brew basket

58 mm double basket

Basket capacity

Approximately 20 g or more, depending on the coffee

Pressure control

Dual-gauge regulator

Main material

Food-grade 304 stainless steel

Construction

One-piece, weld-free brewing body

Exhaust valve

304 stainless steel

Approximate weight

1 kg (2.2 lb)

Upper chamber width

70 mm (2.76 in)

Upper chamber exterior height

88 mm (3.46 in)

Inner chamber depth

83 mm (3.27 in)

Lower ring diameter

68 mm (2.68 in)

Stand height

196 mm (7.72 in)

Stand base width

105 mm (4.13 in)

Regulator and cartridge height

206 mm (8.11 in)

Electrical power

Not required

In the Box

• 1 × Stainless-steel stand
• 1 × Pneumatic brewing chamber
• 1 × Dual-gauge pressure regulator
• 1 × 58 mm double brew basket
• 1 × Dispersion screen
• 1 × Retaining clip
• 1 × Locking assembly
• 1 × Hammered stainless-steel cup
• 1 × 16 g threaded gas cartridge, 3/8"-24 UNF

Cleaning & Care

Close the gas supply and fully release the pressure before disassembly. Remove the basket, dispersion screen, retaining clip and locking parts, then rinse the coffee-contact components after use. Wipe the regulator and gauges rather than immersing them. Dry every part completely before reassembly or storage.

Keep cartridges away from excessive heat, open flame and prolonged direct sunlight. If traveling by air, check the carrier’s rules before packing pressurized cartridges.

Frequently Asked Questions

Fine-Tune Your Next Shot

For a detailed recipe and pressure guide, read our pneumatic espresso maker guide. Track dose, time and yield with the Espresso Scale with Timer, or explore more espresso gear.

Pneumatic, Electric or Manual?

Choose this brewer if you want visible pressure control, a 58 mm basket and operation without electricity. An electric machine is better for automated pumping and built-in heating, while a lever brewer suits users who prefer to create pressure entirely by hand. Browse more coffee machines to compare setups.