Automatic Pro v3
Downloads
Which profile should I choose?
Most coffees can work well with multiple profiles. Choose your starting point below, then download the matching file.
Classic
Easiest to dial in
More details
Often works well with older beans, supermarket beans, darker roasts, and coffees with no known roast date. There is no dedicated bloom phase, the main extraction is flow-based, and the profile reacts directly to puck resistance.
- Download JSON
For all doses
93°C default
Direct Lever
Flow profile
More details
Original Automatic Pro experience. Flow-based extraction that simulates a direct/manual lever machine and reacts directly to puck resistance.
If this causes issues with a fast pressure drop, switch to one of the other variations.
- Download JSON
For all doses
93°C default
Spring Lever
Pressure profile
More details
Pressure-based extraction that simulates a traditional spring lever machine with declining pressure throughout the shot.
Useful if Direct Lever loses pressure very quickly or tastes overly acidic. If the shot runs too fast, grind finer.
- Download JSON
For all doses
93°C default
Adaptive Pressure
More details
Experimental pressure-based extraction where pressure adapts to puck resistance. It can reduce acidity for some coffees, but is still actively evolving.
- Download JSON
For all doses
93°C default
9bar
More details
Traditional flat-pressure extraction using Automatic Pro pre-extraction logic. It usually needs a finer grind than traditional 9 bar profiles.
- Download JSON
For all doses
93°C default
Ultra Fine
More details
Experimental profile designed for very fine grind sizes. It is mainly intended for light roasts and aims to reduce perceived acidity while preserving fruit notes.
- Download JSON
For all doses
89°C default
Temperature
Not sure?
Start with:
93°C
Suggested ranges:
- Dark:
90–93°C - Medium:
91–94°C - Light:
93–96°C
Ratio
Suggested starting points:
- Dark:
1:1.5 – 1:2 - Medium:
1:2 – 1:2.5 - Light:
1:2.5 – 1:3
Examples:
18g in → 36g out = 1:2
18g in → 45g out = 1:2.5
Higher ratios produce a less concentrated cup and can increase extraction of bitter compounds.
Lower ratios produce a heavier, more concentrated cup but can increase the risk of sourness or under-extraction.
Dial in order
- Grind Size
- Ratio
- Temperature
Change only one variable at a time.
Taste guide
Sour / Salty
Try:
- Grind finer
- Increase ratio
- Increase temperature slightly
Bitter / Dry
Try:
- Grind coarser
- Reduce ratio
- Lower temperature slightly
Thin
Try:
- Lower ratio
- Slightly finer grind
Heavy / Muddy
Try:
- Higher ratio
- Slightly coarser grind
Before your first shot
Calibrate Temperature Offset
Temperature offset calibration has a significant impact on extraction.
Before changing profile settings, make sure your temperature offset is calibrated correctly.
See the temperature calibration guide for detailed instructions.
Flush Before Brewing
Recommended for maximum consistency.
Helps stabilize:
- Boiler water level
- Residual pressure
- Group head temperature
- Starting conditions
This helps the brew temperature start closer to the target temperature and improves shot-to-shot consistency.
FAQs
The graph looks weird but the coffee tastes great
Leave it alone.
Taste comes first.
Coffee extraction is highly variable and graphs often look different from shot to shot.
If the coffee tastes great, the graph is usually not a problem.
My shot doesn't reach 9 bar
Automatic Pro uses pre-infusion.
Compared to traditional 9 bar profiles, you often need a significantly finer grind.
Also, the flow profile variations, like classic and direct lever limit the flow, which dictates the pressure.
My puck is wet
A wet puck is not a quality indicator.
Taste matters more than puck appearance.
Many profiles naturally experience a pressure drop near the end of extraction, which can leave more water in the puck.
Bloom was skipped
Usually normal.
Some coffees saturate quickly enough that additional blooming is unnecessary.
Automatic Pro decides this automatically based on extraction conditions.
Pressure drops during extraction
Usually normal.
Most Automatic Pro variants use a relatively stable extraction flow.
As extraction progresses, the puck naturally degrades and offers less resistance to flow.
As puck resistance decreases, pressure naturally falls.
Need more detail?
Section titled “Need more detail?”- Dialing In keeps the same v3 guidance on its own page.
- FAQs collects the common follow-up questions separately.
- Acknowledgements credits the people behind the project.
- Troubleshooting covers pressure, taste, and setup problems.
- GM Community Espresso Guide adds broader espresso background and workflow guidance.
- Version history lists the older published
vIT3andv3builds.
Created by modsmthng.