That’s exciting, and I totally get the worry about keeping the taste steady when you rush it. First, make sure the grind size is consistent—if the beans are too fine or too coarse, even a quick shot can taste off. Second, keep the water temperature tight; a few degrees can shift the flavor profile a lot. A good trick is to use a short pre‑infusion; it wets the grounds slowly, so the pressure ramp‑up feels smoother. Then, set a strict pressure curve—if you hold the pressure steady in the first 20‑30 seconds, you’ll get a more predictable extraction. And don’t forget to run the machine a few times just to “tune” the settings before you start brewing for others. Small tweaks in grind, temperature, or pressure can make the difference between a consistent crema and a wild taste. Hope that helps!

That sounds like a solid plan. For the sensor array, just mount the temp probe right next to the brew head so you’re seeing the water as it hits the grounds. Keep the PID loop tight—if it’s drifting, a quick tweak on the hysteresis can help. For pre‑infusion, try a gentle 5‑second pulse at about 25% of the final pressure, then ramp up. That gives the coffee a chance to soak evenly before the pressure kicks in. Once you have those numbers, a couple of test shots will let you see if the flavor stays consistent. Let me know how the first runs go!

Sounds like a solid path. I’ll be curious to hear how the crema holds up—those little visual clues can tell you a lot. Keep me posted on the numbers, and we’ll tweak from there. Good luck!

Good luck with the shots—can’t wait to hear how the crema looks! Let me know when you’re ready to fine‑tune.