Bean Adapt is a smart feature that automatically recognizes information about coffee beans and provides brew configurations such as grinder fineness or water temperature... to produce the best cup of coffee. Compared to applying one configuration to every type of bean or manually adjusting the configuration, Bean Adapt brings a completely new experience, helping users get a better cup of coffee because the machine better understands the coffee beans the user puts into the machine.

In this article, I recount the process of using the Bean Adapt feature on an automatic coffee maker from Delonghi (Italy). This is the company's most high-end machine line, made in Italy. The machine I tested is Delonghi Primadonna Aromatic code ECAM630.65.TSM.

Right in the middle of the tab in the middle of the menu is the word Bean Adapt, click on it to go to the menu to use this advanced feature.

First you tell the machine what seeds you are putting in the machine. There are 2 options: Arabica and mixed beans between Arabica and Robusta. There is no option to just Robosta... I don't understand this part either, but I think it's okay, meaning you can still put Robusta seeds in and it will still make what you want, if they like to play the way we want, they can still play.

Next, you choose the roast level of the beans. You see this on the packaging of the coffee beans, the roaster will clearly state at what level the beans you buy are roasted. Each different roast level will be fundamentally different as follows.

• Light (light roast): light brown seeds, clear sourness, retains a lot of fruity and floral aroma, light body. The seeds are hard so the machine often grinds them finely and extracts at higher temperatures.
• Medium (medium roast): Balanced sour and sweet, has caramel and nut flavors, easiest to drink.
• Dark (dark roast): less sour, more bitter, chocolate and smoky flavor, thick body, suitable for mixing with milk.
• Extra dark (very dark roast): the seeds are almost black and oily, bitter and burnt, almost losing the original flavor of the seeds. The machine will brew at a lower temperature to reduce bitterness.

After selecting the beans and roast level, the machine will brew a cup of espresso for it to test for itself.

When the machine says it has all the information it needs, don't do anything else. If it doesn't have enough information, it will ask you to give it more, try it out and give your comments to help it improve.

The next screen tells you what temperature it will use to brew coffee. The results of the seeds I put in and the parameters I provided, and after the machine tested it, it said it would use an average temperature to brew this seed.

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In the dark and light categories, the machine will select the bold item (Intensity). This is a smart, automatic choice, the machine will choose itself.

The grinding level or grain fineness will be level 2. This machine has 7 levels and level 1 is the finest, level 7 is the coarsest.

Now remember that the bean you are using is Coffee Beans 1. Currently the machine cannot edit the name because the Southeast Asian market has not yet enabled this feature.

This is a summary of information about the configuration that the machine will make when you use Coffee Beans 1. At the bottom is a button to delete beans or adjust them. You can delete the bean if you use another bean or something, or you can adjust the brewing configuration... after brewing 3 or 5 cups it will let you change the configuration.

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The automatic machine has many interesting things, I will share more with you later.

Coffee taste is influenced by the following factors.

• Bean type. Arabica is sour, fragrant, more fruity and floral, less caffeine. Robusta is bitter, thick stem, high in caffeine, creates good crema. Growing area and processing method also contribute: wet processing gives a clean, bright taste; Pre-processed with dried or honey for a sweeter taste, with more ripe fruit scent.
• Roasting level. The lighter the roast, the more sour it is and retains more of the original flavor of the bean. The darker the roast, the more bitter it becomes, the more chocolate and smoke it tastes, but the individual flavor of each nut gradually fades.
• Grind level. Grinding finely will extract more water and quickly, so the flavor is strong and can easily become bitter if done too much. Coarse grinding produces little extraction, has a bland taste and is easily sour. Each brewing method requires a different grind: fine espresso, medium filter, coarse cold brew.
• Water temperature. Hot water dissolves quickly and strongly, pulling out all the sour, sweet and bitter flavors. The reasonable level is about 90–96°C: too hot and it's bitter, too cold and it's sour and thin. Lightly roasted beans need hotter water, dark roasted beans need slightly cooler water. Cold water dissolves very slowly, almost only taking out the sweet flavor and taste, with little bitterness or harsh sourness. So cold brew is smooth, sweet and gentle.
• Mixing time. The substances come out in order: sour and aromatic first, then sweet, bitter and astringent last. If the hot brew is too short, it will be sour and bland; If it's too long, it's bitter and astringent. Standard espresso takes about 25–30 seconds. Cold brewing requires extended time to compensate for the lack of heat. Traditional incubation takes 12–24 hours. Newer cold brew machines pump cold water slowly every few minutes: the slower it is, the darker and fuller the cup will be without being bitter, but still fresher and lighter than long-brewed cold brew.

Bean Adapt will fix the first 3 factors and ½ of the 4th factor because you will see that it will brew differently for different dishes. And from there it creates coffee dishes that you find most delicious and delicious. Personally, at first I often drink espresso and americano, but later I like coldbrew or other specialties of the machine of my choice.