I think this is the safest, with plan B as the CG from Weed, CA plus the resin filter, which I have not installed yet. In the Brew X or whatever it's called mode, the boiler steam pressure jumps to 1.75 to 2 bar during the initial start up, and after a shot is pulled, to about 1.5

This is a pretty bold statement. Those MP burrs were introduced with the Lagom P64 (lacking auger/pre-breaker) and generally well received. Even the inspiration was used in the same manner in Mahlkönig's ProM

If you are going to be working in Battersea I would highly recommend nostos coffee near Battersea park, great light roasts and an extensive menu of espresso offerings from European roasters

Just want to get some opinion on this theoretical pressure profile curve... The idea is to let pre-infusion happen at 2-2.5 bar until first drop, then start with this spring profile Do you think this would be a good starting point from build? {image} Being theoretical, it doesnt account for friction, line loss, assuming perfect puck resistance, etc

Hah! Def not the fun way to do roasting, I agree. Not the way I do most of my roasting either since I'm in it for the weird, deep dive hobbyist angle. It's, I've found, the most automated way to do home roasting to get good quality coffee, which I take it is what the OP was after

I agree that a Kafatek conical may be a good choice. I'd also look into what Titus has to offer. I believe Frank has a DRM or conical option. His grinders are top-notch as well

Do you have a link here? My account at the Kafatek Forum is not approved yet

Since there is an augur and the shutter is closed (see below), popcorning is not an issue. Like all single dose grinders, it grinds slower for single dose than if you load it up (say for seasoning a burr). But the speed differences between fine and coarse grinds, or loaded up and single dose, are not noticeable in normal use

After spending some time with this tip I am getting a consistent result with the aperture open half way and the pressure set at .9 bar. My only limitation now is my technique pouring not the quality of the micro foam. I contemplated selling the Cremina for better steaming performance because latte art is something I want to impress

As someone who can't seem to be consistent with pourover, I am excited for this. The price is much less than I would have thought, so I jumped in right away