"Truly memorable" or godshots are moving targets. Almost by definition, they are shots which are extraordinary, much better than the norm. I know for certain that all my non-sink shots are "godshots" to people who like espresso, but have not experienced any good cafes; and I suppose if I were to go back to the standards I had 10 years ago, they would seem that way to me.

New machine technology is about raising the bar on normal run of the mill shots, not about producing nothing but godshots. The wine world has a good analogy, the Parkerization of cheap wines. Twenty years ago most cheap wines were thin, scratchily tannic, and somewhat sour. Parker became famous for insisting on unctuous "jammy" wines, and wines that fit his taste proved very popular, hugely raising the number of people drinking. Technology caught up, and now just about anyone can make a "Parker style" fruitbomb from just about anything that even looks like a grape; and so heavy bodied, jammy table wines are the norm. Aficionados of very expensive wines complain that his influence has altered the top end for the worse, since they are also influenced by this style (it's a bit like trying to make every Central taste like a Sulawesi), but it's certainly raised the standard of cheap wines. Indirectly, it has also raised the bar on expensive wines; and places like Bordeaux can no longer get away with saying if you don't appreciate their off-year "cabbage-bombs," there's something wrong with your taste.

It would be nice if every chain cafe could produce an unctuous chocolate-caramel shot because the equipment is so good. It would mean the best cafes would need to use the same machines in combination with better technique and blends to produce something even better and occasionally extraordinary.

Chris,

I'd also like to thank you for the time and sweat you were willing to invest in the test and the resulting article. I've been following the hustle and bustle around the GS3 and it is unlike anything I've seen before when it comes to espresso machines.

I realise that the GS3 will be expensive - my guess would put it somewhere around the same price as a 1-group Linea semi-auto (?), but I cannot help being be tempted. I think I'm not the only home-barista who is nuts enough to be keenly awaiting the eventual release date and pricing info...

Br,
Teme

Chris, did Bill mention anything about altering the preinfusion for the machine?

The Rancilio we have uses the same "preinfusion" you described... so far, I'm not impressed, especially because it's only programmed for the auto buttons.

Of course, one could program the 4th (or all) auto button to run for 4 oz, and become an semi button of sorts...

I believe this will be the pre-infusion model for the auto machines.
It's actually not that bad - the combination of being able to program both on and delay times in pre-infusion and the ability to (as you said) simply program the volumetric dosage to far beyond your target makes it work reasonably well. Add to that the low water debit (another form of pre-infusion you could say) and you get good results.
Sure, I'd prefer a semi-auto version with true line-pressure preinfusion and the same low water debit... but that's obviously a different machine. With luck, there will be a semi-auto, paddle group version of the GS3 some day.

Chris,
six years later after your review of GS/3, did you have chance to try-out a production model, and has the machine changed in any significant way from the prototype? I read Mark Prince's remark about its (lesser?) quality in workmanship when he was reviewing and comparing it to a Speedster, but in your case I was startled to learn, that one requires more barista skills to get a good cup with GS/3, than with some other machines. Mine, perhaps erroneous assumptions was, that a machine at this level of sophistication would deliver a safe quality cup, even if manned by an - internet trained - amateur such as I am. You of course contradicted that in your evaluation of the prototype. How about today, have you changed your mind on anything and would you care to share it with us, please? Thanks.