Pressure vs Flow profile

From Zoom call: Picking the right recipe for the bean

[@scider2]

Actually one of the best videos I have heard discussing pressure and flow profiling.

[@rajma_]

very informative, thanks!

[@AdastraRecordings]

I've been working with a flow rate of around 2.6ml/s and use the maximum pressure to dial in my grind size. It's yielded great results so far, slow initial pressure rise to around 3 bar, then a sharper rise to 5-7 bar which then slowly tapers back down to around 4 bar. I'll start experimenting with ramping the flow rate to 3ml/s and see what happens.

[@Adam-cn5ib]

If flow control being important is that wrong then how come the Slayer espresso machine (That does flow control) is able to pull a shot with a much finer grind than the Decent?

[@taissiobrito]

Since pressure is a variable that one cannot input directly, how does the decent do pressure profiling?

[@saedalnaimat]

Thanks for your efforts but it’d be much informative if you include a demonstration on an actual espresso machine instead of keep talking talking the whole video

[@williambaker7181]

So all these people fitting flow controls to their E61s are just going to make no end of headaches for themselves. And mostly terrible coffee. They're adding them to profitec pro700s like its the must have mod. But without the information available through the decent software, its going to be an unmitigated disaster. Uh... Whoops!

[@nobitataweel7848]

I was interested in your product BUT the moment you said little change in flow will have huge change in pressure !!!! I have my doubts..I advice you to hire a fluid mechanical engineer...flow and pressure are in linear relationship to some extent.