Pressure ramp

The speed at which pump pressure rises from zero to full during the start of an extraction.

Category: Pumps & Pressure

The rate at which pressure builds at the start of a shot — from zero (or pre-infusion pressure) up to the full 9 bar. A gentler ramp (slower build) is generally easier on the puck and reduces channelling.

Why it matters — A fast pressure ramp can crack the puck and cause channelling, especially with fresh or light-roast coffee. A gentle ramp gives the puck time to saturate and settle before the full force of brew pressure arrives.

Good to know

Pre-infusion and flow restriction (gicleur, FCD) both effectively slow the pressure ramp.
On machines with programmable profiles, a 5–10 second ramp from 0 to 9 bar produces noticeably cleaner extractions than instant 9 bar.