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Flow profiling
Controlling water flow rate (rather than pressure) during a shot. Pressure becomes a consequence of the flow you dictate and the puck's resistance.
Category: Pumps & Pressure
A brewing technique where the barista controls water flow rate through the puck during the shot — independently of pressure. Different from pressure profiling, which controls force; flow profiling controls volume per second.
Why it matters — Flow profiling lets you shape extraction in ways pressure alone can't. Slower flow during the early shot reduces channelling and extends sweetness; higher flow at the end can clean up bitter compounds before they extract too far.
Good to know
- Flow profiling is implemented either electronically (Decent, La Marzocco Strada FP) or mechanically (Slayer's manual flow paddle, Bianca's flow control device).
- Use takes practice — most users underuse the technique initially and over-restrict early flow.