On Machine:
When a user unboxes their machine the following profiles will come pre-loaded. The goal is to provide beginners with 3 intuitive options that’ll get great results (light, medium, dark) in addition to a few additional options that hint at the power of profiles (lever, modern arc, turbo shot).
Light Roast
Dose: 18g
Ratio: 1:2.5
Temperature: 94 Celsius
Pre-infusion: 5 seconds
Fill Rate: 4.5 ml/s
Pressure: 3 bar
Infusion: 20 seconds
Pressure: 9 bar
Ramp Down: 5 seconds
Pressure: 3 bar
Designed to increase extraction for lighter coffees by brewing at a higher temperature and a higher ratio of 1:2.5. It uses a short pre-infusion at low pressure to gently saturate and stabilize the puck before moving into a full-pressure extraction at 9 bar, then finishes with a softer pressure tail to keep the end of the shot clean and reduce harshness.
In the cup, expect a lighter-bodied, cleaner espresso with more pronounced acidity, often highlighting fruit-forward notes and a brighter finish.
Medium Roast
Dose: 18g
Ratio: 1:2
Temperature: 92 Celsius
Pre-infusion: 5 seconds
Fill Rate: 4.5 ml/s/
Pressure: 3 bar
Infusion: 25 seconds
Pressure: 9 bar
A classic “normale” espresso recipe designed for sweetness and balance, using a slightly lower brew temperature to match the higher solubility of medium roasts. The short 5-second pre-infusion helps evenly saturate and set the puck for stable flow, then the shot runs at a steady 9 bar through the finish with a traditional extraction.
In the cup, expect a sweet, rounded, well-balanced espresso.
Dark Roast
Dose: 18g
Ratio: 1:1.5
Temperature: 90 Celsius
Pre-infusion: Off
Infusion: 27 seconds
Pressure: 8 bar
Designed to reduce extraction and concentrate the best-tasting compounds from darker coffees by brewing at a lower-than-standard temperature and a shorter ratio and smaller beverage mass. Running a steady 8 bar keeps the extraction direct and consistent, emphasizing body and sweetness while helping avoid harsh, ashy, or overly bitter flavors that can show up when dark roasts are pushed too far.
In the cup, expect a tighter, more syrupy espresso with dense texture, lower perceived acidity, and a more compact, roasty-sweet flavor profile.
Modern Arc
Temperature: 92.5 Celsius
Ratio: 1:2
Pre-infusion
- Duration: 10 seconds
- Pressure: 3 bar
- Fill Flow Rate: 4.5 ml/s
- Transition: Smooth
Infusion
- Duration: 20 seconds
- Pressure: 9 bar
- Transition: Smooth
Ramp Down
- Duration: 5 seconds
Classic 9 Bar
Temperature: 93 Celsius
Ratio: 1:2
Pre-infusion: Off
Infusion
- Duration: 28 seconds
- Pressure: 9 bar
- Ramp Down: Off
Fellow’s take on a modern pressure profiled shot: it begins with a longer pre-infusion to fully wet and stabilize the puck which helps with puck preparation. From there it transitions smoothly into a classic 9-bar main extraction and then finishes with a lower pressure tail to keep the shot from running away as the puck becomes more permeable.
In the cup, expect a balanced, sweet, syrupy espresso with a clean finish
Lever
Temperature: 94 Celsius
Ratio: 1:2.5
Pre-infusion
- Duration: 10 seconds
- Pressure: 3 bar
- Fill Flow Rate: 3 ml/s
- Transition: Smooth
Infusion 1
- Duration: 5 seconds
- Pressure: 9 bar
Infusion 2
- Duration: 5 seconds
- Pressure: 8 bar
Infusion 3
- Duration: 5 seconds
- Pressure: 7 bar
Infusion 4
- Duration: 5 seconds
- Pressure: 6 bar
Infusion 5
- Duration: 5 seconds
- Pressure: 5 bar
Infusion 6
- Duration: 5 seconds
- Pressure: 4 bar
Built to mimic the pressure curve of a spring lever machine: a longer, gentle pre-infusion fully saturates the puck, then pressure rises to a peak and naturally tapers down as the shot finishes. Compared to a flat 9-bar shot, a lever-style shot usually tastes smoother and rounder, with a richer, silkier feel and less sharp bite. The flavors often come across as more blended and cohesive, with a sweeter, softer finish. You’ll typically want to grind a bit finer to maintain proper resistance and keep the shot from running too fast.
Turbo Shot
Temperature: 93 Celsius
Ratio: 1:3
Pre-infusion: Off
Infusion
- Duration: 17 seconds
- Pressure: 6 bar
- Ramp Down: Off
A modern espresso approach built around a much coarser grind and a very fast extraction, intentionally producing a larger beverage mass than a standard shot. It runs a steady 6 bar infusion for about 17 seconds to a 1:3 ratio, prioritizing speed and even flow over heavy body and intensity.
In the cup: expect a lighter, tea-like texture, high clarity, and a bright, clearly defined acidity - often paired with surprising sweetness and lower bitterness/roastiness than a traditional 9-bar shot.
