Hi fellows!

I've been able to confirm that grind size changes flavor. My modus operandi was as follows

I used in all shots 12 grams double basket and 200F. I started at espresso and I ended at drip grind. I did a low pressure shot (soak grounds) till I saw the beginning of drops then I put the lever up (pump on) till reaching the same volume in all shots. Instead of time, I used volume as a measurement stick.

I found very interesting the flavor elasticity of the same beans just by changing grind size alone. With espresso grinds, the flavor was much concentrated at first, then during the shot, it progressed till exhaustion and the possible introduction of flavor defects. With larger grinds, the concentration change during the shot was not as dramatic (more forgiving?), though it was different.

On the cup, the different grind sizes made the shots taste more different than by changing temperature alone. Changing grind size, temperature, and dose, make the espresso->coffee possibilities endless.

Cheers

Maybe a title change is in order? Something more along the lines of "Experimenting with coffee using an espresso machine and grinder"

It seems to me this is no longer about simulating a paddle shot, and I'm not sure that it ever was. It seems that it is more about experimenting with coffee at brew pressures, extraction ratios, and grind particle sizes outside of the espresso range. You are certainly brewing coffee, but it does not appear to be espresso, and it is not a simulated paddle shot.

After reading this it seems like you started experimenting with line pressure preinfusion to compensate for uneven extraction starts. Apparently long low pressure preinfusion was not the complete answer to the uneven start issue because along the way you also looked at your dose / distribution technique. And finally you started pushing the grind further and further out of the espresso range ending at a drip grind. In the end you are completely outside of the espresso range and are moving into something more like brewing single serve drip coffee with your espresso machine.

What I would like to know is did any of these experiments help with your espresso, or are you just having fun experimenting with your equipment?

I already know that grind size affects the flavor. Particle size, and dose / distribution combine to set up the baseline of the extraction. I already know a change to any of these variables will affect the overall outcome and flavor in the cup. I already know the baseline combined with brewing parameters of pressure profile, brew temperature profile, and total extraction time / volume result in the final cup. A change to any of the brew parameters also changes the flavor. This does not even begin to scratch the number of total variables at play, it just represents the basics.

Please don't take this as me trying to tell you how to use your gear or how you should enjoy your coffee. It's yours you should do what ever you like. I am just curious what you are trying to learn from all of this and if there is anything new that applies to making espresso.

just so i understand, a paddle shot is different from the preinfusion i get on my vivaldi II in that the paddle shot has the slow ramp up from preinfusion until the shot and the vivaldi has preinfusion at line pressure and then immediately steps up to the pressure of the rotary pump

is that it

and the GS/3 has a paddle in addition to the electronic controls

Gus, you are right about all your points. I am experimenting to see if I fish anything. I just happen to have more time available than usual and I like to fool around. Maybe I am going a little over board.

Michael, from what I read at the CG forums, what you say is right. At the beginning, before I started fooling around with the middle lever position, my goal was to come close to a paddle but using my means (since I don't have a paddle to play). I am glad I tried as I think I found some personal benefits like long preinfusion. How would that compare to a real ramp shot? I don't know.

Cheers