VFiPP Manual and Usage Guide
Quick Start Guide
Ready to Say Goodbye to Dial-in Struggles?
Recommended Shot Parameters:
Grind Dose: 18–22g
VFiPP Button: 8 or 9
Pressure: 6 bar
Espresso Ratio: 1:1.5
Universal Dial-in Rule:
1) Grind finer until you see many black spots on the bottom of
the puck and/or run into uneven "channelled" flow.
2) Grind a notch or two coarser until you recover an even flow and see only a few tiny black spots on the bottom of the puck.
Note: this procedure will produce the best possible espresso from a high TDS perspective, but not necessarily from a fines distribution perspective.
Recommended Puck-Prep
Shake your grinds after grinding (mandatory for VFiPP) in a blind shaker or lidded dosing cup. Use WDT to level before tamping. Use a paper filter on top of the puck.
Pre-heating VFiPPs
For best results, boost the espresso machine temperature by 3°C to offset heat losses from the VFiPP, pre-heat the VFiPP, or use a combination of both.
Worried about Microplastics?
Rest assured - silicone is not plastic.
Phthalates, bisphenols (BPA & variants), BHTs, and forever chemicals (PFAS) are not used in the production of silicones. We intentionally chose to use a very clean, low-VOC, platinum-cured silicone, of the kind used in medical devices. Note, however, siloxanes are commonly found in food-grade silicones. While these VOCs are essentially not water soluble, we have taken the extra step of high-temperature degassing to further deplete these VOCs, then tested to very strict German (LFGB) and Japanese (JFS) food-grade standards. As a final check, we’ve commissioned independent Australian laboratory testing for siloxane release under worst-case extraction scenarios. No siloxanes were found to be released (within the lab’s detection limits), even with the first pass of water through our VFiPP plates. We take your health very seriously.
Full Instructions - An Introduction
VFiPP is a completely new extraction technology that introduces a time-varying but iso-compressive force across the puck's surface. Different "flow number" buttons will result in a higher or lower compressive force on the puck, which can lengthen or shorten shot times and allow you to use different grind settings. VFiPP plates come with a set of flow buttons with "flow numbers" on them; these buttons are mounted in the central slot in the VFiPP plate. The higher the button's "flow number" – the faster the espresso flow – the finer you can grind, and vice versa. The lower the button's "flow number" – the slower the shot – the coarser you can grind or the lower the dose you can use.
Machine Compatibility
VFiPP extractions work best at a lower pressure, preferably around 6 bar, so you'll need an espresso machine that can alter the pump pressure. VFiPPs can work on 9-bar machines with the higher "flow number" 8 and/or 9 buttons.
Additional Components That May Be Required
You'll need a bottomless portafilter for your espresso machine, since the custom VFiPP basket (model: VF-58-H35mm-3K) recommended for VFiPP is quite tall at 35mm. You'll also need 58mm paper filters on top of the puck, as they improve extraction yield and keep the VFiPP plate cleaner. Note: these are reusable, as they do not clog easily.
Basket Recommendation
Our recommendation is that VFiPPs are best suited to what we term a "crema breaking or air-lock releasing" basket, i.e., one with at least 3,000 holes like our custom VFiPP basket (model: VF-58-H35mm-3K) or, for example, the WAFO Classic or Spirit 35mm tall basket. Baskets with hole counts under 2K are not recommended; we have found that they require a coarser grind size and produce a slightly muted and harsher espresso due to micro air-locking. Having said that, lower-compression, higher-flow buttons have fewer issues with "air-locking".
Before First Use
Dilute a natural, toxin‑free dishwashing 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 especially acids on silicone; these may degrade it.
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
Dial-in for a Universal Grind Size - For Beginners
This is the recommended dial-in rule that gets us to within 95% of a peak espresso shot:
1) Grind finer until you run into lots of black spots on the bottom of
the puck and/or an uneven "channelled" flow.
2) Then grind a notch or two coarser until the uneven flow disappears and you see no more black spots on the puck.
Compared to the Quick Start Guide rule, this will produce a slightly larger grind size, and hence a more reliable universal grind size across multiple roast types for a particular set of extraction parameters, i.e., for a given dose, pressure profile and temperature. If you want the best possible espresso, grind finer till you see a few tiny black spots. Note, if the beans are quite bitter then you'll need to go back to a slightly coarser grind.
Universal Grind Settings
There is typically what we call a "Universal Grind Setting" (UGS) on your grinder that is defined as the finest possible grind setting that is still coarse enough to never jam up a puck or sections of a puck. At this grind setting, the diameters of the capillary flow channels in the bottom of the puck are the smallest possible, but are still a few microns larger than the fundamental capillary "air-locking" diameter limit based on surface tension considerations. Hence, at this grind size all parts of the puck will always pass fluid.
Note: the UGS is weakly dependent on dose, since excessive fines migration can constrict the capillary flow channels all the way down to the capillary "air-lock" limit for larger doses.
Dial-in For Advanced Espresso
VFiPP allows 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 coffee bean will taste across a range of grind sizes, using the above universal dial-in rule for all available flow buttons.
*Note: At present there are only 5 flow buttons, but high-flow and 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.
Recommended Roast
VFiPPs pair best with medium to medium‑dark roasts, or dark roasts if you prefer. This is because VFiPPs tend to brighten an espresso and reduce bitterness due to the slightly coarser grind required.
Medium-light to light roasts require a minimum of compression; we recommend the higher-flow buttons "8" and "9" for lighter roasts.
Recommended Bean Rest Time
VFiPPs compress the puck and reduce 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 capillary air-locked, which reduces the grind surface area in contact with water. 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.
We strongly recommend a slightly longer bean rest time after roasting than is recommended by the roaster.
As a general rule, the fresher the bean, the less compression (higher flow button) is required. The Ramp and Fruit Bomb pressure profiles can also clear some air-locking to allow more water to contact the grinds.
Recommended VFiPP Ratio
1:2 to 1:2.5 ratios are recommended for milk drinks.
1:1 to 1:2 ratios are recommended for espresso drinkers (not for the faint of heart).
Recommended VFiPP Dose
As a general rule on 58mm baskets, a café-standard 22g dose or above tastes best. A dose as low as 15g is possible with VFiPP using a constrictive flow button, but note that you'll compromise on taste.
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 and/or Months off Roast | 5 | 5 | 6 |
| Dark–Medium and/or Month off Roast | 5 | 6 | 7 |
| Medium and/or Weeks off Roast | 6 | 7 | 8 |
| Light–Medium and/or Week off Roast | 7 | 8 | 9 |
| Shot WITHOUT pre-infusion - Dose on ~3k hole basket | ~15 g | ~18 g | >21 g |
|---|---|---|---|
| Dark Roast and/or Months off Roast | 5 | 6 | 7 |
| Dark–Medium and/or Month off Roast | 6 | 7 | 8 |
| Medium and/or Weeks off Roast | 7 | 8 | 9 |
| Light–Medium and/or Week off Roast | 8 | 9 | button-less |
Note: Light roasts and even medium-light roasts are not recommended to be used with VFiPP for straight espresso as they are too sharp.
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 your grinds¹ after grinding in a blind shaker or lidded dosing cup for 3–4 s, flick‑spin the dosing cup to loosen the grinds, tip them 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/boulders aren't microscopically distributed in the bottom layer contacting the metal basket. There is one exception: a grind so coarse that the flow capillaries in the puck are well clear of the capillary air-locking limit, leaving little chance of air-locking.
Pre-heating VFiPPs
Pre-heating VFiPPs is required, as the 10g of silicone has a heat capacity that, when transferred to ~40g of water, will drop the water temperature by 5–6°C. Pre-heating can be achieved by locking the prepped portafilter/basket into the group head and waiting a couple of minutes for the group head to heat up the internals of the VFiPP before pulling a shot.
Profiles to Try
Machines with pressure profiling let you experiment with the espresso's characteristics. The three profiles below highlight: 1) fines (body/aftertaste), 2) fruit notes (flavor clarity), and 3) crema (mouthfeel) respectively.
Of course, hybrid combinations work as well; for example, the Fruit Bomb profile combined with the Crema Max reproduces a typical declining lever profile.
*Note: The "Crema Max" label here refers to a comparison against other VFiPP profiles. VFiPP is inherently a low crema extraction process.
Note on Overall Pressure - 6 to 9 bar
As a general rule, the darker the roast, the higher the pressure, and the lighter the roast, the lower the pressure, as this allows for a finer grind and less puck compression.
Troubleshooting
Espresso Is Too Bright / Acidic / Sour
- Grind finer and use a higher flow button (8 or 9)
- Try pulling a smaller dose (allows for a finer grind)
- Don't tamp as hard (allows for a finer grind)
- Pull a slightly longer ratio shot
- Pre-heat the VFiPP plate, group head, and basket
- Try "The Ramp" pressure profile, which allows for a finer grind
- Avoid ultra‑fresh roasts (higher CO₂)
- Increase water alkalinity
If the shot still tastes sharp, switch to a slightly darker roast or different beans altogether; some coffee beans are inherently bright.
Espresso Is Too Bitter / Astringent
- Grind coarser to reduce the fines reservoir
- Use a lower flow button (5 or 6) to allow for a coarser grind
- Tamp harder (allows for a coarser grind)
- Increase dose (allows for a coarser grind)
- Pull a shorter ratio shot
- Add a pinch of salt to the espresso
- Use the Fruit Bomb or Crema Max profile
- Lower the brewing water temperature
- Try slow-feeding your grinder to reduce the fines count
If the shot still tastes bitter, switch to a slightly lighter roast or different beans altogether; some coffee beans are inherently bitter.
Espresso Has Unpleasant, Acidic, Vegetable-like Harsh Notes
Beans are potentially too fresh and there is too much CO2; VFiPPs can exaggerate air-locking, leading to micro-channeling and over-extracted water channels. Let beans rest longer.
Dark Spots on the Puck's Bottom Layer
Too many or too large dark spots/patches indicate the grind is too fine for the current pressure profile / button / basket / dose; soluble solids will remain in the puck (due to air locks in the bottom layer). Grind coarser until almost all 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 VFiPP's 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 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.