Once you have flow and temperature profiling, what's next? This is an idea I had but haven't implemented. Maybe someone wants to run with it.

Put a computer controlled valve/diverter on the porta-filter spout. For every second of brew, the valve can direct the flow to either of two cups. We know that different flavors are extracted at different times and that the balance is critical (see Illy). It's quite possible that one could get better taste without some of them. For example, one could put seconds 1-12 in the first cup, leave out 13-18 and then include 19-30. This is an automated equivalent of moving shot glasses under the spout and then mixing some of them. If nothing else, it would keep someone busy with more adjustments . I'm certain it will impact taste (as does the limited flexibility technique of cutting a shot short).