I've got my hands on another (this time current model) Vario. Comments can be seen on this Vario can be seen here http://www.coffeegeek.com/forums/espresso/grinders/437102#437102
Anyway, this thread concerns my urge, and subsequent giving in to that urge, to take the little ultra fluffy pile of grind, eschew my normal semi-Stockfleths, and just carefully and evenly tamp to about 15 #s.

Results
starting this here new paragraph (as Dan K always chides me for NOT doing )well.......
3 consecutive pulls yielded 3 consecutive excellent (IMO)tasting shots, with a bit more clarity, and a more uniform pour. By that I mean after the initial drips, the stream stayed consistent in looks and volume till the end...average 27 seconds for a 1.5oz yield. By average, I mean that 1 pour was 28 seconds, and 2 were 27.
I attribute that partly to the Vario's timer that simplifies dosage consistency.
My "test" coffee is Velton Ross's wonderful Bonsai Blend. http://www.veltonscoffee.com

Question
Is it the fluffy grind that makes a no distribution pour possible?
Or, and I hate to admit this, but perhaps it's one less step in my process (eliminate distribution..and a possible flaw in my technique) that is giving me more consistency, at least on this night.

Just curious. Are there others here, regardless of the grinder that have eliminated distribution, as I've read some of the baristi in Italy do?

Maybe it's a lever thing.
Anyway, tomorrow, I will attempt 3 pulls using my trusty KyM manual grinder, just to see if it's a grinder thing, or maybe I'm on to something. It's certainly simpler.
The key is in the dose. Just the right height on that little mound.
Yes, I waste maybe a gram or so, as a bit is pushed over the side, but the result is worth it.

As I am typing this, it now occurs to me that performing my "semi-Stockfleths", I might inadvertently be pressing down, especially to one side, force of habit.

Sorry for the long post.

Rob,

I don't think that it is a characteristic of fluffy grinders per se, but rather of many of the bigger and better grinders out there. I know that with the big conicals, pro baristas in competition have adopted the minimalist technique, with great success.

When I purchased my current equipment, I was advised to adopt a similar technique by both Jeremy (in house barista) at Synesso, and by Mike at EPNW, where I bought the Kony-E. I initially disregarded the advice, being perfectly satisfied with my well-established technique of leveling, taps and tamping.

On a lark, I tried the simplified technique months later, and with vastly better results. All I do is dose, a light vertical tap to settle the grinds, a light nutating tamp to seal the edges and a tamp of no more than 15 pounds. This is all it takes to make absolutely perfect looking extractions, consistently. Yes, I have done tests to rule out the lighter tamp/finer grind as the major contributing variable.

It is still necessary to adjust dose, grind, and temperature, but now I can focus on the important aspects of extracting any particular blend or coffee.

The reason I feel that fluffiness has nothing to do with it is that the Kony produces the least fluffy grind I have ever seen, with the exception of a Macap M4 doserless. It is not a clump monster at all, but it does not produce a loose fluffy grind. The characteristics of the coffee ground itself is like that of the bigger conicals in terms of taste profile.

I think that the better grinders lend themselves to this technique. I do not find it satisfying at all on my Mini-E. I am glad to see that the Vario is working for you. I am thinking seriously about getting one to replace the Mini-E (now my grinder at the office).

Mike

Mike, excellent!
Right now I'm just evaluating (as I have on and off for a couple of months.
I still need more time to allow this grinder to break in. Only a couple of #'s have gone through it, but I'm thinking maybe the ceramic burr set needs a little less breaking in than did my "Duranium" burrs did on my SJ.
Thanks for the contribution.

I've been doing with this my Super Jolly on Anita. What works for me is grinding all the grounds, than pulling the doser handle (not dosing while grinding) which seems contrary to what I've read as "best" practice. I still find that a quick leveling helps to keep me spot on consistent, but just tamping the mound works good too (as long as like you Rob) I am careful about how big the mound gets.

The shots (look) just like the uber prepared baskets I used to make. But they do taste different. These have more edge on the flavors. The shot also seems a little more aggressive (in a good way). I'm no cupper, but I can tell a difference, I'll also note that I felt a grind adjustment was in order (for me) once going to the new technique.

So far I really like it simple, and the espresso is still really good. The BPF still tells me that things should be ok in the basket. My tongue agrees. Dave Stephens has been doing the grind, dose, tamp routine for a long time that's what got me to try it. I'm finally having success with it. I hope more folks will talk about it so that others (when they're ready) will try it too. Its a satisfying step in the home espresso journey.

Funny thing is I've tried this about a year ago, and I couldn't get a good shot to save my life. Today with the exact same equipment I can do it. And everytime. Not bragging, just surprised that finally I'm catching on!

Mike (and Mike)...hhhmmmmmmm....nah it would never work...(an ESPN reference for those not into morning athletic discourse)
My experiment with my KyM manual, which produces a very nice grind, though not near as fluffy, yielded less successful, less consistent results.

On a slightly different note, but worth mentioning here is the fact that out of the factory, this grinder appears adjusted much more on the coarse scale. I believe Kyle had mentioned they were going in that direction.
I would recommend that owners of newer Varios having the extra fine adjustment leave the slider adjustment alone, and let the grinder break in. Then use the little 2mm hex screw for fine tuning, as intended.
In fairness, I have to say this is where the Mazzer (in my case the SJ) has the advantage, as the tactile and visual sensation of adjusting the collar for fineness is just so professional.
As in the SJ, a 2 second grinding "flush" with the Vario is necessary, as the stale grind can really mess up a shot, even more so in the Vario IF the previous grind was for a press pot.
Back to the distribution thing.
I noticed if my pile was even a wee bit uneven, tamping the pile as is caused pours to be pretty far off center.
It affected taste a bit, as I blonded some shots.
On the bottom beneath the spout I've put a little piece of masking tape with an "X" to mark where I get a centered pile.




Edit: Excellent, Tim...just saw your post.

Thanks for the tip on not distributing. I tried it this a.m., with a lighter tamp than usual, and got good results for 3 out of 4 shots.