La Marzocco Profiling Chart: Interesting to note that the suggested profiles make no correlation with flavour, only suggestions to make notes on flavour – something you could say about varying dose or brew time.
Does this mean I think we should write off pressure profiling? Should it be dismissed in a Schomer-esque sweeping statement?
Nice to see there’s some measured, careful discussion of pressure profiling going on around the web – as opposed to comparing Slayer and Strada to freeze-dried Italiano pre-ground. The chart itself is actually a lot of fun, too, especially blown up poster-sized like the one we saw at the LM USA skunkworks in Seattle (word to the wise: they also have a ton of incredible old machines, some of which are outfitted with salad bar sneeze guards).
Spend a little time with James Hoffmann’s thoughts on pressure profiling here.