Now that I have been using the machine every day for 3 years, I can unequivocally say, pressure profiling -most of the time. Letting the machine do its magic on a pressure profile, it will alter the flow by tiny amounts with changes in pressure and it makes for a very consistent 'self-healing' shot. Flow profiles are WAY less forgiving and can make you waste a ton of coffee chasing a good shot. It makes sense since most machines are just constant flow rate. In my most used profiles however, I use a combination of a flow profile for preinfusion, and a pressure profile for the main body of the shot and sometimes switch back to a flow profile if the pressure dictates too high a flow rate. Kind of an if/then scenario if you will.

I was also a bit baffled by the temperature choice. Is the probe so off that you have to go down that low or is that normally what you go for with espresso? I've never seen someone pull shots that cool.

It's totally clear, yes! Gotta go finer. But it's still pretty nuanced. I could also up my dose a bit. But since I'm roasting 12oz or so of coffee at a time, my adjustments take a couple of days. :) I don't want to blow through my stash before I get to drink anything. Both of these shots were good enough for me to drink, with the first one actually tasting pretty darn good. As for the temperature, here's a fundamental difference between a boiler machine and the DE. In a boiler, that's a thermocouple measuring the temperature of possibly the brass itself or maybe the water in the boiler (depends on the machine). This is the temp of the water/coffee mix IN the group. 200 would very likely be too hot and brew fairly bitter. 190-196 is usually the range I play with. Maybe the next video?

Is that low temperature derived from your experience with this machine specifically. What temperature did you use normally on your previous machine? I haven't really played with temp very much.....just from general information. Not being a regular straight espresso drinker, it probably hasn't mattered. Pretty much 200 for me but I'm always looking to improve.

Some cheaper machines may not be accurate in the sense you are describing, but even machines like a BDB have been measured with a Scace device and were accurate to the PID setting. You want the temperature of the water hitting the coffee to be ~198-202 depending on roast. There may be some compensation configured into the device to makeup for the temperature setting versus where the probe is, but it is odd to see what appears to be a large difference between what you set the DE1+ to and what the actual brew temperature is. I saw a video of the DE1+ used with a Scace and it was very accurate, so this is a bit odd to me. It looks like some changes were made to what temperature settings are displayed on the screen from when the Scace video was made though. kzfaq.info/get/bejne/sMx6YMd_z67Idnk.html

Yeah, the offset from the boiler or metal is set with the pid. Agree on temp 198-202 and maybe even a bit wider.

Well aware of that Devlin. But you can't create pressure in a vacuum. The only way a pump can 'control pressure' is by varying the flow of water against resistance. A pressure profile on ANY machine will be varying the flow to achieve the desired bar. A machine does this either by controlling pump speed or opening and closing a restrictor plate. There's no 'magic pump' out there that can control pressure without varying flow rate. Pressure profiling and flow profiling are the same with the variables swapped.

Damian Scisci your video is called pressure vs flow profiling which is both wrong and misleading. What every flow profile machine does is simply restricting flow rate thus influencing the time in which the coffee puck is saturated ie the system is reaching the maximum pressure allowed by the opv. There's no Hocus pocus . Instead I would be more worried about the daily heating and cooling of the water in the tank.

A pressure profile is a desired shape or curve of pressure that is achieved by varying the rate of flow. A flow profile is a a desired shape of output over a given timeline. You can not alter pressure when extracting espresso in any other way other than to alter flow because of the fixed geometry - a 58mm cylinder of water being pressed through a given amount of coffee. You either vary the pump speed to change the compression, or you restrict the flow to the grouphead via a restrictor plate - which in turn reduces the flow rate into that 58mm cylinder of water (what Slayer, etc do). The only way to alter pressure while keeping flow truly linear is to alter output diameter (i.e. nozzle on a garden hose), which doesn't exactly work for extracting espresso. There is nothing misleading about this and I explained it in the video, so I'm not sure where your 'hocus pocus' comment is coming from. As for heating of water in the tank - The tank is not heated. There was a preliminary design a couple of years ago where it was warmed to a certain temp, but that had been scrapped long ago.

Have I said the tanks' heated? I said the water is being heated; through recirculation, to a minimum of 50 degress C as per DE's diagrams. I wonder what kind of magic pumps are you using that can handle water at 50+ degrees C on a daily basis. But that's another topic and another worry for you down the road. The only meaningful word in your reply is "desired". Which means you're really not controlling the actual extraction, which is quite normal since the coffee puck introduces a different set of variables, but instead you are just playing with how fast the coffee puck saturates. After that happens you can alter the flow which will directly affect pressure. But to assume that whatever numbers you input on your "profile" will be literally applied on the actual extraction is quite funny.

Devlin, not sure what's unclear here. Everything Damian has spelled out seems accurate. What are you disputing here?

Hahaha squeaky floor 😂