Phiynic v1.1

A profile designed for guided change. Begin with the base profile and adjust the outlined parameters to find your perfect profile for the coffee and setup you use.

Guide

Create An Initial Recipe

• Temperature
  • Total range: 76-93C, 88-90 is a good starting point to adjust from after dialing in the grind size.
• Grind size
  • Start with a prior size used for the basket and coffee, then dial-in by taste.
• Ratio
  • 1:2 + 0.5 tail shot, Swap cups at the end to see if any good or bad flavors are there and whether you should increase the ratio.

Phase Design & Parameters

Phase #1

Preinfusion/Saturation & Pressure Peak:
Fill headspace and saturate puck as fast as capable while reaching a pressure peak to maximize puck resistance during phases extracting the coffee and avoid compensating with finer grind sizes.

Parameter Adjustments

• Time / Adjust to the point of full puck saturation, the moment liquid is seen under the filter basket.
• Pressure End Target / Grind size will be the main factor in adjusting pressure peak, but this can be adjusted to limit pressure as well, irrespective of grind size.

Phase #2

Pressurized Extraction:
Extracting under pressure to pull some flavors out faster and have a higher concentration shot for recipes ending near a 1:2 ratio.

Parameter Adjustments

• Time / Adjust to extend how long the profile attempts to extract under pressure.
• Pressure End Target / Determines if the pressure increases, decreases, or stays constant relative to the pressure phase 1 ended at. Set for desired pressure action in conjunction with the curve shape.
• Curve Shape / Adjusts the rate of change through this phase from the starting pressure to the end pressure target.

Phase #3

Taper:
Decrease flow to precisely stop the shot at the intended ratio and avoid overextraction.

Also, at the same time, lengthen the extraction time if needed for coffees that you want to avoid underextraction on and are better at larger ratios.

Parameter Adjustments

• Flow End / Adjusts total extraction time for shots that run past phase 2.

(WIP)Bloom:

Extend contact time for coffees that lean towards underextraction and are unpleasant when ground finer to increase extraction.

Profile Discussion Channel:

If you would like to share your thoughts, experiences, and alterations you've made to adapt the profile to your specific setup and coffee, and/or look at the development of this profile, please go here: https://discordapp.com/channels/890339612441063494/1440750782281416786

Phiynic Variations:

Far From Roast (FFR)

For old coffee beans that have become bitter: https://discord.com/channels/890339612441063494/1440750782281416786/1462938326175711356