VS_DoubleShot wrote:this past year I've noticed a lot of threads where people are really splitting hairs. It seems like many forget about the skill and the bean and get into debates about machines and money.
I tend to agree with Fr John's post on this and I will add my own opinion that a lot of the "improvements" in the more expensive equipment are all in the head of the buyer because they want it to improve their shot so badly and have spent so much money.
That might be so and being relatively new to espresso I hear the advice about how important good barista skills are. I feel I've got a long way to go to get consistent at dosing, even distribution and even tamping so the very good one in five pulls come more often.
Still, what's up with the distribution techniques then. Pulling your finger NS EW or the Stockfleth's move or WDT. They're to ensure even distribution and even density but aren't they also a way to break up clumps in the grind to get a more even bed? If clumps need to be broken up or the grind needs to be 'fluffed up' that would be a grinder issue, wouldn't it? And if that's so, wouldn't a grinder that puts out a more even, fluffier, less clumped grind improve shot quality?
I'm just speculating but I can say from experience that past a certain level the quality of your tools can definitely have a big influence on the quality of your product. With good tools it's not cost but quality and precision that determine your purchase. I'm no master barista but if the MKXR/MK7R is a good conical burr and the grind from a good conical burr is as noticeably superior, to me it's worth a look.
