Dave,dcbrown1 wrote:Hi, I have a GS3 and I find the idea of a flow valve intriguing. That said, if you were doing it all over again...would you do it all over again. Interested to know if the juice is worth the squeeze! I've had pretty good luck striking the right balance between time and quantity by tweaking the grind. Thoughts? Cheers, Dave
Thanks for chiming in. I had a commercial HX machine for the last 6 years or so that I modified for flow profiling about a year ago before I received my GS/3. I made very good espresso on the GS/3 in stock form, but it was immediately apparent to me that I made consistently better espresso with my profiling HX machine.
Everything Peter said is spot on. If I had to sum up the compelling reason to have a profiling machine in one paragraph (or 17 ), it would be this particular post from Jim's Bianca review:
The Bianca for Espresso Newbies and Intermediates
If you're at all interested in the "why do any of this?" Side of things, feel free to check out the ramble, which documents my entire journey into profiling espresso machines in gory detail.
The GS/3 is quite a forgiving machine in stock form. It has a gentle flow rate and excels at pulling consistent shots and steaming effortlessly. What I've found is that although the stock shots are very consistent, they also consistently leave a little bit on the table as far as performance in the cup goes. Are the shots very good? Absolutely. Even so, I have yet to find a bean that doesn't benefit from some sort of profiled shot. Be that a declining profile to minimize the bitterness in the tail end of a shot, or preinfusion at 2-3 bar to soften the puck and enjoy a more extracted ristretto with a tight grind, or both. Back to back shots are almost always more enjoyable to my palette when exploring the wider extraction space provided by profiling.