Driven by the specialty coffee boom, home and commercial coffee machines are undergoing a “precision” revolution. Whether it’s the constant extraction pressure required for espresso or the milk frothing system in high-end fully automatic machines, the stability of fluid components directly determines the quality of the contents.

However, many manufacturers face a common challenge: pressure decay. When the machine runs for extended periods or during continuous dispensing, unstable pressure can lead to uneven extraction or a coarse milk froth texture. This article will delve into how to completely solve this problem using the SC1701RPW micro pump, a core component, through an optimized fluid control solution.