Pressure profiling

Varying the pressure applied to the puck during the extraction — e.g., starting at 2 bar for 10 seconds, ramping to 9 bar, then declining to 6 bar at the end.

Category: Pumps & Pressure

A brewing technique where the barista varies brew pressure during the shot — typically starting low for pre-infusion, ramping to 9 bar for the main extraction, and tapering at the end. Different from flow profiling, which controls volume per second.

Why it matters — Pressure profiling lets you shape the extraction curve and tailor the shot to the coffee. Light, modern washed coffees often benefit from a gentle ramp and a sustained peak; darker roasts often prefer a quicker ramp and earlier taper.

Good to know

Implemented in some commercial machines (Slayer, La Marzocco Strada EP, Sanremo Opera) and in advanced home machines (Decent, Profitec Pro 800).
Like flow profiling, pressure profiling takes practice. Subtle changes in profile produce subtle (but real) changes in the cup.