2014 WCRC 2nd and current owner of Signature Roasters, Jang Moon-kyu has tried many different machines and now uses a Synesso. When designing his espresso recipes, he adjusts not only the dosing and ratio, but also the extraction pressure and temperature to suit the situation. He actively utilizes the ramp-up and ramp-down feature to create positive results. In particular, it's rare to see such a stable extraction of a very lightly roasted single bean.

Extracted 29g in 23 seconds. Channeling is visible early on, but the flow was stable throughout, making the channeling more visible. In particular, the stable early flow rate suggests that the channeling is not severe. The later drop in flow was due to ramp down on the cineso machine. Because of this, the later EC did not rebound, but rather steadily declined. The flavor was also very good.

Brewed 32 grams in 28 seconds. The extraction time was slightly longer because I increased the pressure setting slightly compared to the previous extraction. Notice that both EC and Flow were very stable. In particular, the flow had very few inflection points and the EC×Flow was a clear A, suggesting that this was a very ideal extraction. Taste evaluation was also very good. Top notch. The slightly increased pressure and longer extraction time may have contributed to the lemon acidity turning into orange acidity.