advanced_shot {{exit_if 1 flow 6.000000000000007 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 0 temperature 88.5 name preinfusion pressure 1 sensor coffee pump flow exit_type pressure_over exit_flow_over 6 max_flow_or_pressure 0 exit_pressure_over 4.00 seconds 20.00 exit_pressure_under 0} {exit_if 1 flow 0 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 0 temperature 88.5 name {dynamic bloom} pressure 6.0 sensor coffee pump flow exit_type pressure_under exit_flow_over 6 max_flow_or_pressure 0 exit_pressure_over 11 seconds 60.00 exit_pressure_under 2.00} {exit_if 0 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 0 temperature 88.5 name {fast pressure} pressure 6.9999999999999964 sensor coffee pump pressure exit_type pressure_under exit_flow_over 6 max_flow_or_pressure 0 exit_pressure_over 11 seconds 4.00 exit_pressure_under 0} {exit_if 1 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 0 temperature 88.5 name {pressure hold 1} pressure 6.9999999999999964 sensor coffee pump pressure exit_type flow_over exit_flow_over 1.60 max_flow_or_pressure 0 exit_pressure_over 11 seconds 4.00 exit_pressure_under 0} {exit_if 1 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition smooth exit_flow_under 1.40 temperature 88.5 name {P fast decline 1} pressure 5.699999999999997 sensor coffee pump pressure exit_type flow_under exit_flow_over 2.00 max_flow_or_pressure 0 exit_pressure_over 11 seconds 5.00 exit_pressure_under 0} {exit_if 1 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 1.40 temperature 88.5 name {P fast decline 2} pressure 5.899999999999997 sensor coffee pump pressure exit_type flow_under exit_flow_over 2.00 max_flow_or_pressure 0 exit_pressure_over 11 seconds 40.00 exit_pressure_under 0} {exit_if 1 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 1.80 temperature 88.5 name {pressure hold 2} pressure 6.9999999999999964 sensor coffee pump pressure exit_type flow_over exit_flow_over 1.90 max_flow_or_pressure 0 exit_pressure_over 11 seconds 8.00 exit_pressure_under 0} {exit_if 1 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition smooth exit_flow_under 1.70 temperature 88.5 name {P decline 1} pressure 5.799999999999996 sensor coffee pump pressure exit_type flow_under exit_flow_over 2.20 max_flow_or_pressure 0 exit_pressure_over 11 seconds 8.00 exit_pressure_under 0} {exit_if 1 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 1.70 temperature 88.5 name {P decline 2} pressure 5.899999999999997 sensor coffee pump pressure exit_type flow_under exit_flow_over 2.20 max_flow_or_pressure 0 exit_pressure_over 11 seconds 40.00 exit_pressure_under 0} {exit_if 1 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition fast exit_flow_under 1.80 temperature 88.5 name {pressure hold 3} pressure 6.9999999999999964 sensor coffee pump pressure exit_type flow_over exit_flow_over 2.20 max_flow_or_pressure 0 exit_pressure_over 11 seconds 30.00 exit_pressure_under 0} {exit_if 0 flow 2.2 volume 100 max_flow_or_pressure_range 0.6 transition smooth exit_flow_under 1.80 temperature 88.5 name {P slow decline} pressure 5.899999999999997 sensor coffee pump pressure exit_type flow_over exit_flow_over 2.20 max_flow_or_pressure 0 exit_pressure_over 11 seconds 40.00 exit_pressure_under 0}} author Decent beverage_type espresso espresso_decline_time 30 espresso_hold_time 15 espresso_pressure 6.0 espresso_temperature 88.5 espresso_temperature_0 88.5 espresso_temperature_1 88.5 espresso_temperature_2 88.5 espresso_temperature_3 88.5 espresso_temperature_steps_enabled 0 final_desired_shot_volume 42 final_desired_shot_volume_advanced 0 final_desired_shot_volume_advanced_count_start 1 final_desired_shot_weight 42 final_desired_shot_weight_advanced 45.0 flow_profile_decline 1.2 flow_profile_decline_time 17 flow_profile_hold 2 flow_profile_hold_time 8 flow_profile_minimum_pressure 4 flow_profile_preinfusion 4 flow_profile_preinfusion_time 5 maximum_flow 0 maximum_flow_range_advanced 3.5 maximum_flow_range_default 1.0 maximum_pressure 0 maximum_pressure_range_advanced 1.0 maximum_pressure_range_default 0.9 original_profile_title {Easy blooming - 主动降压} preinfusion_flow_rate 4 preinfusion_guarantee 0 preinfusion_stop_pressure 4.0 preinfusion_time 20 pressure_end 4.0 profile_filename easy_blooming_active_pressure_decline profile_language zh-hans profile_notes {这个曲线是Scott Rao最初blooming曲线的更演变而来。它可以在各种研磨设置下制作美味的浓缩咖啡。这要归功于 2 个主要特点: 1. 随着没有水流的bloom进行,粉饼上方测得的压力会降低。我们增加了一个条件,要求机器在压力从4巴降至2巴时,结束当前进程并切换到下一步。这样做,当使用较粗的研磨时,进程会更短,而使用更细的研磨时进程会更长。这保证了在随后的萃取阶段即将开始时,粉饼阻力更加一致。bloom时长不再是一个固定值。 2. 然后,萃取阶段的压力根据估计的流速演变自动适应,即在某种程度上,可参考粉饼阻力的图像。当阻力较低时(DE1看到流速增加较快时),压力开始下降得更早,当阻力更高时,压力下降发生得更晚。该曲线是为浅烘焙的豆子配合大平刀磨豆机开发的(因此在萃取阶段限制了最大压力和中高最佳流速),但一些用户也反馈较深烘焙程度的豆子也有 良好结果。曲线温度默认为88°C:如果使用极浅烘焙烘焙或使用具有更宽颗粒分布的研磨机(例如锥形磨豆机)可以提高温度。使用较深的烘焙的豆子是,温度可以降低到84°C– 86°C。bloom阶段的长度也可以根据实时压力进行调整:例如,对于较短的bloom时间增加压力(对于较深的烘焙可能是一种明智的方法),而对于较长的bloom时间则降低压力。使用20克粉量并考虑按 1:2 至 1:2.5 的萃取比例,此曲线通常会萃取非常美味的咖啡,总萃取时间为 25 至 45 秒。--------Stéphane Ribes Downloaded from Visualizer} profile_title {Visualizer/Easy blooming - 主动降压} profile_to_save E61经典 短预浸后9巴 settings_profile_type settings_2c tank_desired_water_temperature 0