Thanks. Ok, I tried your experiment. Won't be doing that again!
Stuck with 20F on the Preciso for the sake of consistency (mine's at around 6 for espresso in case our calibrations don't match up closely). The first sip was a little bitter, borderline overextracted. That initial impression faded, though, and I was able to drink the whole cup as it cooled. I'd had the same coffee--Brown's Finca Vista Hermosa Edlina micro-lot--this morning brewed the usual way in the Eva, so my memory of its flavor profile was relatively fresh. The acidity really jumped this time in comparison, but I thought the aromatics were muted, the subtle salted caramel notes were missing, and that crisp finish (sometimes described as having a "mineral" quality) was squashed. What I lost was more than the muscularity I gained tastewise. Also, I got more mud at the bottom of the cup due to all that stirring. And my arm is sore now (not really
I haven't tried coffee from the Trifecta, but I'd hope the turbulence it introduces during the brew phase is handled better than I could manage this afternoon in the Solo!