Taken from La Marzocco USA blog

Note that given the current early adoption phase of pressure profiling technology, everybody is still learning what is possible, us included. We have, for the past year, extensively used and experimented with pressure profiling capable prototypes and modified espresso machines and thought it is time to “go on the record” with what we have learned.

What Pressure Profiling IS:

• Provides the ability to vary and/or manipulate brewing pressure (between 0 and 9 bars, static or progressive) during the extraction process
• An additional espresso preparation variable that, in itself, has a high degree of possible brewing parameters

What Pressure Profiling is NOT:

• Necessarily a new machine
• Necessarily going to make EVERY coffee taste good*
• Capable of making bad coffee good
• The Holy Grail

What Pressure Profiling DOES:

• Allows you to change the “volume” (or “expression”) of different flavor components to effect the balance and body of the shot*
• Tends to produce a rounder, softer espresso that highlights brightness, sweetness, and delicate notes to emerge from the body of the shot*

What Pressure Profiling REQUIRES:

• A very attentive, well trained barista
• Good palate
• LOTS of experimentation to subject your coffee to various pressure profile curves to determine the best fit, as there is no right or wrong
• Objective and careful reconsideration of classic espresso extraction parameters (e.g. dosage, preinfusion time, total dwell time, etc.) in conjunction with open mindedness**

*Experiments reveal that even the same pressure profile has dramatically different effects on different coffees. Some espressos do taste better when subjected to pressure profiling. Some don’t.

In summary, this post is only meant to put some thoughts on pressure profiling, given some of the questions out there. If anything, this hopes to serve to get more discussion (and experimentation) going to further espresso quality and appreciation.

My quick thoughts: there are only a handful of Australian baristas fully capable of understanding and taking full advantage of pressure profiling machines such as the yet to be released La Marzocco Strada. Pressure profiling is exciting, allowing baristas to push the boundaries and tailor an espresso to a specific taste profile. Given espresso's infancy (less than 50 years since its creation) and our very rudimentary understanding of it, pressure profiling adds another variable for baristas to potentially destroy the coffee. Expect to see these machines in the hands of highly trained and experienced baristas at high end specialty coffee shops.

Yes folks, that's right, a tidy 9 leaf tulip in a 90 mL espresso cup - there's an ACF 170 mL cup next it for size comparison. Oh so wrong!

Come find me and I'll shout you an espresso. I'm currently running 2 Ethiopians; a Yirgacheffe and a Sidama Guji

I'm at 9 Equitable Place, in between Collins and Little Collins st parallel to Elizabeth St (entrance from 330 Collins St).

I just wanted to show what you can expect within The Espresso School's Student Resource Centre after the completion of an Espresso School class.