Phiynic v2

A profile designed to expand the users insight into extraction and profile development.

Untested with predictive scales, bluetooth or hardware recommended.

Guide

First Shot

1. Set grind size coarser by 10-20um, 1-2 steps, or guess.
2. Prepare 2 additional cups on the side and the puck / Preferred: Puck screen, Blind shaker dosing with NO wdt and tamped with full force, no spring limitations or calibration clicks/
3. Wait for beats to drop, lock-in portafilter, place cup 1.
4. Pull the shot. When weight reaches 1:2 ratio, swap to cup 2 and fill roughly to 10ml, then swap to cup 3 and manually stop at 10-50ml / Near 10 if darker, close to 50 if lighter. Due to extraction speed/
5. If flow was maxed and pressure was not reached during the 2nd phase, repeat and;
   • Grind finer 15+um, 2+ steps
   • Increase dose 0.5-1+g / Within basket capacity
6. Now that you've had an extraction within the expected range with sufficient pressure for long enough, you get to taste and review.
7. Wait maybe 30+ seconds and/or swirl cup 3 some till temperature lowers to a low-warm, then taste / Sipping with aeration is preferred/
8. Note the level/intensity of bitterness, acidity, sweetness, and flavor.
9. Repeat from 7 for cup 2 and then stir for cup 1.
10. Tasting and repeating the process when they go cold can also be informative as some flavors become more prominent and easier to identify.
11. Split cup 1 and roughly dilute one of the portions to 1:3+ with warm water from the grouphead. Then wait to cool down to a low-warm and taste. Note down the same attributes as before but include the level clarity of the unique flavor attribute as well. Then do the same for the other undiluted portion.

Post-Processing

Priority Variables / Generalized outline of what adjustments to consider first:

• Temperature / Raise or lower based on intensity and balance of the undesirable flavors. Sometimes they can be avoided by lowering and others might need to go higher to bring out more of the desirable flavors.
• Grind Size / Going finer will increase resistance, lowering flow, and speed up the extraction rate of the particles. Additionally, it will extend the pressure taper during the last phase, extracting at higher pressures over a longer period of time. Sometimes, if a shot does not have rich/deep flavors for the sweetness and notes, grinding finer may help.
• Ratio / This one is relatively simple to apply. Use a longer ratio if the tail shots contain flavors you want and little to no undesirable flavors. Sometimes your dial-in adjustments and coffee might match up and give you good overall flavors in each tail shot. At that point, it may be good to just set a cut-off for when it's weak enough and would only seem to dilute the main shot.
• Extraction Extension Flow End / Adjust depending on the contact time you want to try.
• Pressurized Extraction Time / Adjust depending on the time under pressure you want for the second phase.
• Dose / Decide on a default and focus on adjusting everything else. Using a sufficient amount for the basket is recommended.

Considerations / Ideas to keep in mind:

• Window of Flavor: Extraction Speed
  • If the 2nd cup and/or 3rd cup still contain a noticeable amount of sweetness or desirable flavors, the rate of extraction was slow enough to extend out of our set ratio and adjustment might be necessary. Potential options:
    • Extend the ratio to capture those flavors
    • Grind finer to speed up the rate of extraction
• Persistent Distaste: Extraction Constant
  • If there is a similar intensity of bitterness, astringency, or other undesirable flavors in each of the cups, it's possible there's a constant variable needing adjustment. Potential options:
    • Lower the temperature
    • Change water
    • Change coffee

Phase Design & Parameters

Phase #1

Pressurization & Saturation
Fill headspace, build pressure, and saturate the puck as fast as capable to not lose puck resistance and get ready for the pressurized extraction.

Parameter Adjustments

• Pressure End Target / The desired pressure to build for the pressurized extraction phase.
• Pressure Stop / Marks the end of the first phase and has reached sufficient pressure for the next.

Phase #2

Pressurized Extraction:
Extracting under pressure to push water through the coffee particles and dissolve or suspend what we can.

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.
• Flow Limit / Prevent a shot from ending too quickly.

Phase #3

Extraction Extension:
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 usually intended to have at larger ratios.

Parameter Adjustments

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

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