Ming the Merciless wants to buy it as-is for his evil lair.

Except for the end pieces, which seem to be escapees from a samurai's bathrobe, it's not that bad looking. I especially like the espresso-porn mirror. (There's probably some sort of joke of it coming from aforesaid samurai's canopy bed; but I won't go there)

Pressure profiling is the next-big-thing. And if enough engineers make profiling machines, I guess somebody will eventually figure out what to do with them. Sadly, when that happens, even the most promising of the early designs will join the Altairs and Amigas on the next-big-thing heap.

another_jim wrote:Pressure profiling is the next-big-thing. And if enough engineers make profiling machines, I guess somebody will eventually figure out what to do with them. Sadly, when that happens, even the most promising of the early designs will join the Altairs and Amigas on the next-big-thing heap.

Jim, just curious, why does it seem like you are always there to bash on pressure profiling whenever it comes up? Yeah maybe it isn't the greatest thing since sliced bread, and yeah maybe it is a bit of a trend, but I thought you out of all people would be supportive. Are you just trying to balance the superfluous excitement? Upset about the over hyping? That's fine if you are, since it is good to keep things in perspective, but don't you love how the profile of the Strega affects your coffee? I thought you were excited to hear about the workings of Slayer's "flow profiling." I know the concept of pressure profiling is as old as espresso, but not every coffee bar wants to use a lever machine for other reasons. I'm just curious why you don't like the incorporation of pressure profiling on new machines. Also, I'm curious what you think the focus should be on as far as espresso machine technology goes. Note: I'm not trying to instigate. Just honestly curious what your thoughts are about this topic.

another_jim wrote:....
Pressure profiling is the next-big-thing. And if enough engineers make profiling machines, I guess somebody will eventually figure out what to do with them. Sadly, when that happens, even the most promising of the early designs will join the Altairs and Amigas on the next-big-thing heap...

From what I read and heard from local barista who have used machines with pressure profiling is that they don't bother with it. After a bit of shrugging, sighing and head teetering they just pretty much submit to saying, "Ya it's cool, but...."

Sometimes it's because they just really don't care for the feature and other times it's because it's a time consuming process that doesn't tend to lead to an enhancement in the cup on a consistent basis or, quite simply - Who the HELL is going to custom pressure profile EVERY shot to taste in a cafe? Like any other machine, they set it up and go.

Although you can mimmick a lever profile with a system that can pressure profile, the addition of this feature isn't to just simply make pump machines lever-esque. Jim even points out in one of his Strega videos, as he's playing around with adding and relieving pressure to the puck, he mentions that, although it's cool he can do this, he's not quite sure it's making the shot any better.

Mostly, I'm weary of paying extra for a pressure profiling feature as well as I continue to look for a new machine. Right now it seems like having a manual paddle shifter on your steering wheel with your automatic transmission... never gets used unless you're just effing around.

It seems like to make pressure profiling work with these machines they will have to be like the blossom brewer in the sense they have a code on it to get the brew parameters from the roaster.

That code would likely have to change frequently as the coffee ages, I don't know if roasters are going to want to be on the hook to dial in shots for their accounts.

I find flow profiling very interesting. I've been pulling amazing, consistent shots since getting the Strada. I also don't think we're far away from "figuring out what to do with pressure profiling". When looked at from a pressure control angle, I agree that's not very easy to figure out but when viewed from a flow control angle, it becomes very easy to dial in. Most of my shot either run at constant flow or a slowing flow as the shot progresses. There doesn't need to be any input from roasters about the preferred profile other than possibly suggesting a particular flow pattern.

I agree that there's very likely some gold to be had by reducing pressure to keep the flow steady. Mitch is getting good results; it works well on my lever; and it's what a lot of baristas using paddle profile machines are doing. But if that's the key; much simpler systems using constant flow valves would work fine.

extraction clip here
https://vimeo.com/54233812

Reminds me so much of the American Chopper TV show. They can obviously fabricate but maybe just tone down the cheesy designs a bit - less is more. Good to see though anyway.