In this installment of Espresso University from Flair Espresso, @LanceHedrick discusses Pressure Profiling--what it is and how you can perform it. Should we be referring to this as 'pressure' profiling, though? Lance argues that you can’t have pressure without input flow and resistance, and therefore without a puck of coffee, ground fine enough to create resistance when the water is forced through it, there would be no pressure in the system to start with. For this reason, he surmises, it is more correct to refer to this as 'flow profiling.'
For more on this and other concepts such as pre-infusion, infusion and taper, watch on!
Chapters
00:00 Intro
00:31 Is it really pressure profiling?
01:38 Bloom
02:01 Pre-infusion
03:12 Taper
04:16 9 BAR profiles; one of the worst things to happen to espresso
05:33 Putting it altogether
09:21 Replicating extractions
10:18 Depth of bed's effect on grind size
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