another_jim wrote:2) The Bianca acts like a standard E61 when the paddle is full right.
"""""""1,3,4) These questions are too specific. The major point of profiling is to make shots with finer grinds to get higher extractions. Use longer preinfusions when you grind finer in order not to choke the shot. Here comes the countintuitive part: highly extracted shots taste softer, since the caramels and other heavy components extract more slowly. When shots taste too sour or too bright-bitter (like grass or lemon peel), grind finer and preinfuse longer.
Jim you said , "The Bianca acts like a standard E61 when the paddle is full right" .For real ?? ,, I'm surprised since the preinfusion is inhibited seeing the pre infusion spring is set at 12 bars. Is the Bianca's """fully open gicleur""" a smaller orfice than a stadard E61, and does that act like a "pseudo" pre infusion ???
Also ,,I think it would be time for a welcome addition to these posts and for all reading this that a list be compiled - sort of recipe list . Something that would be a compilation of different coffee recipes ,, for instance what is the recipe for correctly imitating a piston lever machine, or a Vibratory pump E61? What recipe would best imitate a Slayer, or a Synesso -- or a Strega with the combination of the internal pump and piston arrangement (I say Strega because you have had experince with one) ?? Etc etc.
It woudl be intersting for sure . I am also anxious to see one developped ! I am especially intersted in how to match a Bianca to imitate a Vesuvius ,, Why Vesuvius??? -- because although a Vesuvius uses pressure variation and not flow profile-- it does so with a variable speed pump ,,so in fact it also varies the flow due to the pump turning slower sending less water along.