VFiPP Usage Guide

Introduction

VFiPP is a new extraction technology that gives expert and beginner baristas alike a new parameter to experiment with – puck iso-compression. Different flow buttons, can introduce either a high or very low iso-compressive force to your espresso extraction allowing you to extract the same espresso recipe using completely different grind settings.

It may take some time to explore every combination of basket hole‑count, pressure profile, temperature, basket diameter and dose, and how each interacts with different levels of iso‑compression, and the espresso this produces.

You’re encouraged to join the experiment! If you're interested in the science behind how VFiPPs work see our writeup here.

We’ll update this page as new recipes emerge. Here’s what we know so far:

VFiPP – Advantages

• Greatly simplified “dial-in”, especially for manual lever machines¹
• Significantly reduces channeling, resulting from poor puck prep
• Allows extraction of post roast mixing, for maximum espresso complexity²
• Keeps the group head cleaner, as it largely prevents back‑flushing
• Lets you rotate beans daily with minimal re-dial effort
• Budget/Beginner friendly, usable even with quality pre-ground coffee³
• Less sensitive to dose and tamp consistency / weight / technique
• VFiPP gives you more control over puck resistance on manual levers
• Works with a range of dose sizes in most 58 mm baskets⁴

<sub>1. VFIPPs produce a broader Extraction Yield (EY) to Grind Size curve.
2. We're still experimenting with this.
3. Note  for maximum freshness a grinder is still recommended.
4. Note, lower dose shots/shallower pucks; may have a compromised taste and flow dynamics.</sub>

VFiPP – Disadvantages

• The existing VFiPP v1.0 requires a paper filter, on top of the puck - for better water distribution¹
• VFiPPs require deeper ~35mm baskets, for pump espresso machines, for maximum dose versatility
• VFiPPs can exaggerate CO₂ harshness, from a very fresh roast, resulting in a type of sourness²

<sub>1. For espresso ratios > 1:2, the lower puck permeability in the second half of the shot may result in flow issues without a paper filter.
2. We recommend longer rest times - the fresher the bean the lower the extraction pressure and the higher the flow button.</sub>

Key VFiPP Dial-in Concept

VFiPP allow us to reproduce exactly the same Ratio / Shot Time espresso across a wide range of grind sizes,* and not just at a single grind size as in traditional espresso.

This allows the barista/roaster to explore how a specific roasted coffee bean will taste across a range of grind sizes.

10/06/2025 Update: the use of a ~3K hole basket, namely a "crema breaking" or "air-locking breaking" basket, can allow the use of a single ideal grind size suitable for almost all roast types (except light-medium roasts which are lightly sour of that grind setting). This grind size is slightly coarser that what is normally used on modern high hole count 58mm basket.

_{*Note, at present there are only 4 flow buttons, but more granular flow buttons are planned.
  1 Note, with a full implementation of VFiPP we can have a continuous range of applied forces, not just discrete flow buttons.}

Machine Compatibility

VFiPPs were designed for, and are best suited to, upside-down manual lever machines such as the upcoming JLeverX 58 mm. In the meantime, the Flair58 or similar levers are highly recommended.

VFiPPs also work on flat 9 bar pump machines, but may perform better on espresso machines with pre‑infusion, and better still on machines with full pressure‑profile control. Note, for pump espresso machines a deep 35mm basket is required.

Additional Components That May Be Required

UPDATE: We're producing a custom tall basket, as there are no suitable baskets available (apart from the 3000 hole WAFO classic 35mm height).

A paper filter (or two) on top of the puck is a must as it improves EY and keeps the VFiPP mesh free of coffee grounds.

Basket Recommendation

VFiPPs seem to work best on 3000 hole baskets like for example the WAFO classic 35mm tall basket.

Straight wall baskets or baskets with hole counts under 2K, and also are not recommended, we have now found that they produce a slightly muted and harsher espresso due to micro-air locking.

Before First Use

Dilute a natural, toxin‑free dish‑washing fluid in water and use a fine‑bristle brush to clean all VFiPP surfaces, then soak the plates in hot water. Pull and discard two blank shots to flush any residue.

Cleaning Instructions

After approximately 10 – 100 shots (fewer if you skip the paper filter) you’ll notice oil build‑up in the flow channels. Dilute the same mild detergent, scrub all grooves, rinse, and soak the plates in hot water to remove detergent.

DO NOT use steam, harsh chemicals or acids on silicone; they will degrade the elastomer.

VFiPP Longevity

Silicone will degrade over time. It is recommended that you replace plates after about 1,000 shots to be on the safe side. We’ll publish updates if future testing extends that limit.

Usage – Pulling Shots

Recommended Roast

VFiPPs are paired best with a medium to medium‑dark roast (or dark roasts if you prefer). This is because VFiPPs will tend to brighten an espresso and reduce bitterness due to the slightly coarser required grind.

Medium-light to light roasts are not recommended with VFiPP extraction, as these are already very bright as an espresso and with VFiPP they can taste overly sharp; see troubleshooting for ways to reduce espresso acidity.

Recommended Bean Rest Time

 VFiPPs compress the puck and reduced the size of the capillary flow channels in the bottom layer. If the beans contain an excess amount of CO₂, the puck internals are more likely to become air locked, which reduces grind surface area to water contact. Secondly, more CO₂ can be forced into the espresso. Both issues can lead to a sour, vegetable like, carbonated harshness that is exaggerated by VFiPP compression. (Our new 3K hole "air-lock releasing" basket should help here).

However, we strongly recommend a longer bean rest time after roasting for VFiPPs.

As a general rule, the fresher the bean the less compression (higher flow button) is required. The Ramp and Fruit Bomb pressure profile can also clear some air-locking to allow more water to grinds contact area.

Flow‑Button Suggestion

Rule of thumb – the brighter you want the shot, the lower the button flow number. Lower doses should also use lower flow button numbers.

Shot WITH pre-infusion - Dose on ~3k hole basket	~15 g	~18 g	~21 g
Dark Roast / Months of Roast	4	4 - 5	5
Dark–Medium / Month of Roast	4 – 5	5	5 - 6
Medium / Weeks of Roast	5	5 - 6	6
Light–Medium / Week of Roast	5 - 6	6	6 - 7

Shot WITHOUT pre-infusion- Dose on ~3k hole basket	~15 g	~18 g	~21 g
Dark Roast / Months of Roast	5	5 - 6	6
Dark–Medium / Month of Roast	5 – 6	6	6 - 7
Medium / Weeks of Roast	6	6 - 7	7
Light–Medium / Week of Roast	6 - 7	7	7

Button Selection Guide Table: VFiPPs can apply anywhere from ~8–9 bar of iso‑compressive force down to 0 bar (no button installed, i.e. traditional espresso). Experiment to find what you enjoy.

Recommended Puck‑Prep Procedure for VFiPPs

Almost mandatory for VFiPP: Shake you grinds¹ after grinding, in a blind shaker or lidded dosing cup for 3–4 s, flick‑spin dosing cup to loosen grinds, tip into the basket, use a JLeverX multi‑level WDT (or similar) to level, then tamp.

Note: shaking inside the basket is not advised. Extra small fines stick to the basket base, causing fines segregation and unpredictable flow, which lowers EY.

_{1. Shaking is pretty much mandatory for VFiPPs, because of the compression of the lower layers which can produce "air-locking" if the fines/bolders aren't microscopically distributed in the bottom layer contacting the metal basket.}

Pressure Profiles to Try

Machines with pressure profiling let you experiment with the espresso's characteristics. The three profiles below highlight: 1)  fines (body/after-taste), 2) fruit notes (flavor clarity) and 3) crema (mouthfeel) respectively.

Of course, hybrid combinations work as well, so for example the Fruit Bomb profile combined with the Crema Max, reproduces a typical declining lever profile.

Troubleshooting

Espresso Is Too Bright / Acidic

• Grind finer and use a higher flow‑button (6–7)
• Pull a slightly longer ratio shot
• Pre-heat the VFiPP plate, group head and basket
• Place some potassium bicarb water in your espresso cup prior to the shot
• Lower brew pressure from 9 → 6 bar (VFiPP can force extra CO₂ into the cup, perceived as harshness)
• Try, the Ramp pressure profile, which allows for a finer grind
• Avoid ultra‑fresh roasts (higher CO₂)

If the shot still tastes sharp, switch to a darker roast or different beans altogether; some coffee beans are inherently bright.

Espresso Is Too Bitter / Astringent

• Grind coarser to reduce fines
• Use the Fruit Bomb or Crema Max profile
• Drop to a lower flow‑button (4–5)
• Lower the brewing water temperature

Espresso Has Unpleasant, Acidic, Vegetable like Harsh Notes

Beans are potentially too fresh and there too much CO₂, VFiPPs exaggerate air-locking leading to micro-channeling and over extracted water channels, let beans rest longer. Note, our new custom basket should fix this.

Dark Spots on the Puck's Bottom Layer

Dark spots indicate the grind is too fine for the current pressure profile / button / basket; soluble solids will remain in the puck (due to air locks in the bottom layer). Grind coarser until the spots disappear, or try introducing a pre-infusion phase.

Top of Puck Is Convex After the Shot

If the puck domes upward, the basket is too shallow and the group-head rim is pressing on the VFiPP seal. Use a deeper basket or reduce the dose.

VFiPP Hole‑Pattern Showing on a Bottomless Shot

If you see the VFiPPs hole perforation pattern on a bottomless basket, your grind is too fine and/or you haven’t placed a paper filter on top of the puck. The thinner the puck, the more important the use of a top paper filter becomes.

A Note on Safety

Keep Buttons Away from Children

VFiPP buttons are small, shiny and attractive to children, so please store plates and loose buttons out of a child’s reach.

Polymers in Contact with Hot Water

We have taken a strong stance against any plastic in contact with hot (or cold water) that may leach micro/nano‑particles, phthalates, bisphenols (BPA & varients), stabilisers (BHTs etc.) and forever chemicals (PFAS) into your coffee. VFiPP plates are made from high‑grade silicone, where these chemicals are not generally used in the manufacturing process, but note, silicone production does involve volatile compounds called siloxanes.

Siloxanes are present in many products (personal‑care, textiles, silicone baking trays, etc.) and were recently banned from EU cosmetics over persistence concerns. Studies show temperatures above 95 °C are required before siloxanes are mobilized, and they tend to migrate into fats, while both these conditions aren't present in a VFiPP extraction, out of an abundance of caution, we've chosen a very low‑volatile  silicone resin (used to manufacture medical‑grade parts) and took further steps to de‑gas the silicon extensively. We tested VFiPPs to make sure they conform to German (LFGB) and Japanese (JFS), food‑grade standard which are some of the strongest food certifications in the world. Note, however some trace siloxanes may remain. Please observe the ~1,000 shot limit on VFiPP plates for now.

If desired, de‑gas further at 200 °C for 2 h; thin silicone parts release these volatile siloxanes quickly (see Fromme et al.,Environment International 126 (2019) 145‑152, Fig 2).

A Note to People that Received Pre-production Pilot Run Samples

Please be advised of the following disclaimer, the VFiPP plate sent is a pilot run, pre-production, non-commercial evaluation sample for internal testing and assessment purposes ONLY.
It is not intended for regular use or for resale in your country, since certified compliance may vary by country, state and jurisdiction. Full declarations of conformity will be made available upon commercial release of VFiPPs in each jurisdiction.
The samples were manufactured using materials that have passed independent, third-party testing in a NATA accredited and authorized lab, for food safety standards under (see test results here):
•    EU (LFGB) standards – Germany
•    FDA 21 CFR 177.2600 – United States
•    Japan Food Sanitation Law (JFSL) – Japan
Please note, the pilot run sample was created using peroxide cure while production run will be manufactured using platinum cure.
JLever Espresso assumes no liability for unintended or unauthorized use of this sample outside the context of sample evaluation, please limit use of the pilot run samples for evaluation purposes only.