RapidCoffee wrote:Rich claimed general agreement on "a preferred intrashot temperature profile for a given mix/roast", and I disagreed.
Again, I apologize for any lack of clarity. What I meant was that we could come to agreement on some "preferred intrashot temperature profile," or even a best "intrashot temperature profile" which might eventually be determined.
I]d intentionally avoided the term "best" because its an absolute. And only use it hesitantly here, because words begin to fail me. I similarly stayed away from the term "ideal" because of its absolute nature and Platonic associations. Please, let's not do Plato. Or Boethius. Please.
This goes to several of the reasons leading to the suspicion LM has not yet designed the beau ideal of a coffee maker, no matter how far the GS3 advances the SOTA. Inter alia, 1) The search for the "best" profile still demands a certain amount of hit or miss on the part of the user; and 2) The GS3 does not, that I am aware of, allow much control over the intrashot profile -- rather its tendency is towards the flat. There are those who are unconvinced that a flat profile is the best profile for every possible blend/roast. Personally, I don't know enough to consider having an opinion, much less stating here. However, whatever the best shape is, an ideal machine should allow the user to determine, then lock it in.
Rich



