This profile has a very long initial pre infusion stage before a flow controlled pressured stage.
Blooming was inspired by pour over drip coffee brewers... releasing CO2 and allowing the grounds to be fully saturated.
1. Ramp the pressure up to 4 bar
over 10 secs
2. Hold.
This is the blooming stage where
the flow drops to zero.
The pressure will slowly drop as
water is absorbed into the puck.
This will take about 40 secs.
3. After 40 s, ramp the pressure up (8-9 bar).
Try to maintain flow at 2ml/sec.
I like to aim for a 1: 3 ratio.