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Pressure profiling varies water pressure during an espresso shot. A profile might start gently, rise to a peak and decline towards the end. This adds another variable to compare alongside grind, dose and yield.
Around nine bar is a common espresso brewing reference, but recipes can use other pressures. The pump’s advertised maximum is not the same as pressure at the coffee. Pressure readings also depend on sensor location and machine design.
Pressure profiling changes pressure during extraction. Flow control changes the water delivery, which can also change pressure as the puck’s resistance changes. They are related, but are not identical controls. A declining, rising or constant profile describes the intended pattern, not a guaranteed flavour.
Some machines offer programmed pressure or flow control; others offer manual adjustment or only a pre-infusion setting. A paddle-shaped switch does not by itself mean flow profiling. For example, the La Marzocco GS3 MP uses a mechanical valve for control, while the AV version uses different controls. Read the specification for the exact version before buying or modifying a machine.
Start from a recipe you can repeat. Keep the coffee, dose and target yield steady, then change one part of the profile and compare taste. Record the profile and shot time. Lower pressure does not inherently make a shot longer, clearer or sweeter; the grind, flow and yield also matter.
Learn to repeat dose, yield, grind and puck preparation first. Profiling can then be another way to explore a coffee. It is optional for good home espresso. Do not alter internal pressure settings or install flow-control parts without the manufacturer’s guidance and appropriate service expertise.
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