How Automatic Pro v2 Works

The four core phases in v2

Automatic Pro v2 is built around intelligent phase stops. Instead of using fixed times, it uses stop triggers to decide when to move on.

Phase	Goal	Target logic
Pre-Infusion	Fill headspace and wet the puck without building pressure	High flow, capped at low pressure
Bloom	Keep the puck saturated and avoid premature channeling	Low flow with a low pressure ceiling
Ramp-Up	Build pressure smoothly instead of spiking it	Same flow, higher pressure limit
Brewing	Hold the main extraction flow with a 9 bar limit	Main output phase

Default 18g reference

The reference example in the source material is:

• 18g dose
• 36g yield
• 1:2 ratio
• 91°C
• 1.8g/s brew flow

That combination is why the 18g file is the best baseline when you want to understand the rest of the system.

Phase overview at a glance

Phase	Flow	Pressure limit	Duration	Stop trigger
1. Pre-Infusion	20 g/s	2 bar	10s	1g out or about 31ml pumped
2. Bloom	1.8 g/s	2 bar	1-10s	1.5g out
3. Ramp-Up	1.8 g/s	12 bar	6s	11g out
4. Brewing	1.8 g/s	9 bar	120s max	36g out or manual stop

Why the profile behaves this way

Pre-infusion

The goal is to fill headspace and saturate the puck without building pressure too early. The reference formula from the source material is:

Dose x 1.3 + headspace

That gives you a rough pumped-water target for the pre-infusion phase.

Bloom

Bloom is not treated as a full pause. Automatic Pro keeps a light flow moving so the puck stays saturated while the pressure ceiling prevents it from turning into an aggressive extraction step.

Ramp-up

Instead of using a sharp flow jump, v2 keeps the same flow and raises the pressure ceiling. This helps the profile build pressure more smoothly and reduces the risk of spikes.

Brewing

The main brewing phase is flow-led. The recommended flow comes from an ideal extraction time rather than only from recipe size.

How to adapt the profile

Flow for phases 2, 3, and 4

Use brew yield and ideal brew time:

Yield / Time = Flow

Example for 18g in and 36g out over 20s of brewing:

36 / 20 = 1.8 g/s

Phase 1 pumped water

Dose x 1.3 + Headspace

This gives you a practical target for filling the puck and basket headspace before the later phases take over.

Phase 3 stop weight

Flow x Phase 3 duration

At 1.8 g/s for 6s, the stop weight becomes about 11g.

A note on vIT3

The in-testing vIT3 branch expands this logic with more granular puck saturation and extraction checks. It is intentionally kept separate from the stable explanation so you always know which guidance belongs to the proven branch and which belongs to the experimental one.