wesleynance wrote:I see on a lot of threads, including the new Profitec "flow control", that people are trying to modify the paddle handle to get a wider range of motion for a higher flow rate at the open setting. What's the value in that? I've had my Bianca since October, and I sort of understand what I'm doing, but I have my paddle wide open to the right exactly never. Is that this groups' experience? If I'm aiming for 9 bar at the group gauge, or instead approximately 1g/sec in the cup, I'm usually at 6 to 9 o'clock on the paddle.
Are we hoping for a higher max flow for Bianca? What's most people's stock flow wide open- mine looks to be 5.5ml/sec, so maybe I should move my paddle over one spline towards open?
I have found that flow rate matters for certain techniques. Yes, for looooong low debit pre infusions of very light roasts, I rarely go wide open. But while I have my pump's bypass limited to 9.5 bar, the needle valve in my machine, (not a Bianca) is capable of 8ml/s, 12ml/s, even 18ml/s (or anything in between), and for certain more medium roasts, they actually taste better with a whambam wallop of nearly instant pressure. It seems to mash the puck into a cake filter, even at surprisingly coarse grinds. I'm guessing the high flow serves to fill the headspace quickly. If you look at the bottom of the basket, it beads almost instantly and looks like it's going to be a gusher, but then it compresses and slows right down to that thick drippy syrup you get with roasts a little darker than today, like the the third wave was a few years back.
So yes, for me at least, there _are_ times when I desire a high flow rate capability.