Here is the Engineer Alan Hawse taking about how he "doses" his espresso with his CNC milled equipment.
Utterly alien to me (I'm not a coffee guy)
My favorite feature is the ability to give it different target curves to follow for different parameters during successive phases of the extraction. You can for example ask the machine to pre-infuse for x seconds at a given pressure and then switch to flow profiling and have the machine try to adjust the pressure to follow a pre-set flow curve.
It makes it a powerful platform to isolate experimentally the contributions of several brewing variables.
You can get away with less coffee on a coarser grind if the shot you pull comes out rather rapidly since the amount of soluble material is similar to a "regular" shot.
This is an opportunity to save money, especially if you only use the shot for a milk based drink like a capuccino or a flat white.
When getting into specialty grade coffee it gets a little shakey, the taste is still rather good but the texture is a little off.
I would add that virtually all coffee you get at an independent cafe or even Starbucks is going to be speciality coffee.
These results showed me that I could keep it loose and use less grounds and it's fine. Probably saving a decent amount of money at home not blowing through Illy grounds as fast.
1) removing caffeine from coffee. The problem with this approach is that it changes the taste of coffee. Specialty decaf is not as good as regular specialty
2) somehow prevent caffeine from getting to the adenosine receptors in the body. I don't know how they could do that
Another issue is that decaf tastes like a stronger roast while I like very light roasts. So, yeah, I went back to regular coffee.