advanced_shot {{exit_if 0 flow 8.0 volume 0 max_flow_or_pressure_range 0.5 transition fast popup {} exit_flow_under 1.10 temperature 88.0 weight 0.0 name Pre-Extraction pressure 10.0 sensor coffee pump flow exit_type flow_over exit_flow_over 6.0 max_flow_or_pressure 0 exit_pressure_over 11 seconds 4.00 exit_pressure_under 0} {exit_if 0 flow 1.3 volume 0 max_flow_or_pressure_range 0.5 transition fast popup {} exit_flow_under 1.10 temperature 88.0 weight 26.00 name Extraction pressure 10.0 sensor coffee pump flow exit_type flow_over exit_flow_over 6.0 max_flow_or_pressure 0 exit_pressure_over 11 seconds 35.00 exit_pressure_under 0}}
espresso_temperature_steps_enabled 1
author Decent
espresso_hold_time 15
preinfusion_time 20
espresso_pressure 6.0
espresso_decline_time 30
pressure_end 4.0
espresso_temperature 88.0
espresso_temperature_0 89.00
espresso_temperature_1 89.00
espresso_temperature_2 89.00
espresso_temperature_3 89.00
settings_profile_type settings_2c
flow_profile_preinfusion 4
flow_profile_preinfusion_time 5
flow_profile_hold 2
flow_profile_hold_time 8
flow_profile_decline 1.2
flow_profile_decline_time 17
flow_profile_minimum_pressure 4
preinfusion_flow_rate 4
profile_notes {Flow goal profile. You need to calibrate the flow through the bluethooth scale. Adjust the flow multiplier in the calibration settings to perfectly overlap the brown and the blue lines at the end of the shot.
This profile is meant to extract Classic Italian Espresso, CIE: dense, short, full bodied, thick textured crema,  chocolate and nut flavors, roasted notes, balance of sweetness and bitterness, no sourness, extreme mouthfeel.
You need fresh dark roasted beans, but it's good also for extracting medium roasted beans. Blends are strongly suggested; in Italy usually they add Robusta, only Arabica blends are less bitter and more fruity and acidic. Weight ratios around 1:1.6 or 1:1.8 are good, at most 1:2; just modify the maximum weight parameter in the third step depending on your dose. It works fine with both fast (low resistance) and slow (high resistance) baskets; more delicate, sweet and nutty with the first ones, more chocolatty and roasted with the latters. You need small dose baskets, 15g is the max nominal capacity; single dose or waisted baskets are welcome, but they are more challenging. I suggest to use calibrated force tampers. Feel free to overdose to 16g to have smaller headspace. The latter is one of the key feature of classic style; check the headspace with the coin test, it's meant to be around 2mm. Bigger baskets as 18g baskets are usually not adequate, because usually they are fast flow baskets; plus, the maximum amount of traditional espresso in the cup is 30g; however you can try, this profile can shift your cup closer to the classic style anyway. Check the global weight limit in the Limits tab if you need bigger amount in the cup. MOST IMPORTANT INSTRUCTION:  grind and tamp such to  keep max pressure between 9-14 bar, 12-13 bar are good values, but feel free to experiment. Check also the rat-tail flow along the extraction step, it's another important feature of CIE; adjust the flow goal in the third step depending on your calibration and beans, 1.2 or 1.3 are good values but feel free to experiment, just look for the rat-tail slow flow. The second step is just a tag, don't worry about it. The first step is the pre-infusion step where the basket gets filled as fast as possible in order to mantain the integrity and high resistance of the puck. Extraction is even limited in time, no more than 35s; if you're going beyond, something is wrong, you're going far from the classic style. Usually ET is around 25-30s, there are 5s of tolerance.  Try to stay in the limits of the profile. It's not a profile for beginners. }
final_desired_shot_volume 36
final_desired_shot_weight 26
final_desired_shot_weight_advanced 30.0
tank_desired_water_temperature 0
final_desired_shot_volume_advanced 0
profile_title {Luca's Classic Italian Espresso}
profile_language en
preinfusion_stop_pressure 4.0
profile_hide 0
final_desired_shot_volume_advanced_count_start 0
beverage_type espresso
maximum_pressure 0
maximum_pressure_range_advanced 0.5
maximum_flow_range_advanced 0.5
maximum_flow 0
maximum_pressure_range_default 0.9
maximum_flow_range_default 1.0