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Switching between pressure profiles on the PRIMUS is quick and intuitive through the color LED display. The machine stores both pre-programmed profiles (classic, pre-infusion, low, very low) and your custom-saved recipes in memory, accessible before starting extraction. This makes it practical to use different profiles for different beans throughout your routine - for example, a gentle pre-infusion profile for light roast Ethiopian, then switching to higher pressure for darker Brazilian beans, all within minutes. No need to reprogram settings each time - your custom profiles stay saved and ready to use.

The PRIMUS requires minimal maintenance compared to traditional machines. For the gear pump: regular backflushing with cleaning detergent keeps the system clean.For the Triple Hybrid Heating System: regular descaling is recommended depending on water hardness. Using filtered or softened water significantly reduces maintenance frequency and protects the copper boiler and thermoblocks. The group head should be wiped clean after each use and backflushed regularly. Professional servicing is recommended to check seals, gaskets, and internal components.

The PRIMUS balances professional capabilities with user-friendly design. Complete beginners can start with pre-programmed pressure profiles (the classic profile works like traditional machines) and follow the clear color LED display showing real-time pressure readings. The 7-level steam control lets you start at low power (levels 1-2) for easier milk texturing practice. Intermediate users can watch how pressure changes affect shots in real-time and begin modifying preset profiles. Advanced users have unlimited experimentation possibilities with custom profile creation.

Yes, the PRIMUS provides guidance based on roast types:

Light Roast (Ethiopian, Kenyan, specialty single origins): Higher temperature (92-96°C) with pre-infusion profile to extract bright and complex flavors.

Medium Roast (Colombian, balanced blends): Classic profile with standard settings - versatile for most espresso blends.

Dark Roast (Italian-style, Brazilian): Lower temperature (85-88°C) with low pressure profile to reduce bitterness and emphasize body and sweetness.

Experimental: Very low pressure profile (2-4 bar range) for extended extraction time and unique flavor exploration.

Start with the pre-programmed profiles, then use the real-time pressure display to fine-tune based on taste and develop your extraction technique.