Community espresso profile

Automatic Pro v3.5

by modsmthng

Automatic Pro is a profile family built to automate puck saturation and extraction with clever phase stops. Instead of creating different profiles for different beans, it aims to let taste be shaped mainly through the classic variables: preparation, grind size, temperature, and yield, similar to a traditional 9 bar profile. What makes it different is its adaptive behavior. Rather than relying on hard-coded phase lengths, it uses machine feedback such as pressure and flow to adjust the phases automatically. The result is a profile that responds more consistently to user input, mistakes, and intended changes, while reducing unnecessary profile tweaking and keeping the focus on the factors that shape flavor. How it works: The core idea is to automatically detect puck saturation without relying on a scale, regardless of dose, basket, beans or headspace. There’s also an automatic blooming phase, based on how much more water the puck can absorb without more dripping, as well as a ramp-up phase designed to minimize overshooting. The actual extraction then depends entirely on what you’re looking for: classic, spring-lever, or manual-lever-style extractions and so on. There is even an experimental adaptive pressure profile. (I prefer the direct lever variant, which is a flow profile and is inspired by how I use a Flair Pro 2) Example with the Direct Lever variant: https://mybrewfolio.com/analyzer/shared/4d2f3cfd-c7dd-4fcf-86c9-4a07cb539d50 This profile was developed by modsmthng together with the GaggiMate community, with a particularly significant contribution from LordApoth. The Deep Dive Shot Analyzer was developed for this profile and has since found its way into the GaggiMate WebUI and MyBrewFolio. FAQs: Q: "What does "Automatic" mean for this profile?" A: "By "Automatic," I'm mainly referring to the fact that you don't need to adjust or switch profiles for different baskets, doses, or beans. So it's not really meant to imply that it automatically makes a good espresso. (But yes, the moderat forgiveness comes with that as well). Q: "Acurally how forgiving are they? With the direct lever for example you want an flow rate of 2 ml per sec. And it doesn't matter if pressure is 4 or 9 bar right? So In practise how many clicks of variance you have and will the result be the same as long as you hit your 2ml/s? Or does the pressure itself has an impact on taste?" A: "I'd say moderately, but it does make it easier to get a good shot once you've already dialed everything in a little bit. Pressure still makes a difference in terms of taste. As I said, especially with darker roasts, and even some medium roasts, I often find the 7 - 8 bar range works best. For lighter roasts, I usually prefer around 4 - 6 bar, although I sometimes use Adaptive v2/3 for those as well. Still, yes, depending on the beans, it doesn't make that much of a difference anymore. One more little tip: Once you've found a flavor you like, try lowering the temperature, somewhere in the 80°C range. And I also tend to lower the ratio eventually, even for light roasts, to get a more intense flavor. But that's really a matter of personal preference. I like my espresso intense and sweet, and I don't mind a bit of acidity." Q: "And compared to a Damian lm lever for example when in both cases it's dialed in it will taste more or less similar good or will the taste profile be significantly different?" A: "I can't say too much about how it compares to Damian's profile, since I've only used that one once or twice. All I can say is that I had similar results I think. With Cremina Lever, I'd even say they sometimes taste identical when the extraction follows a similar pattern, especially if you switch to the Spring or Clever Lever variant, for example."