nuketopia wrote:Nope, not what I said at all. Reading is fundamental, so go re-read my words that you quoted.
I will put a $1000 donation to Shriner's Children Hospital that no double blind test will indicate that burr type can be statistically positively identified by tasting alone.
That really depends on the tasters ability, and also what parameters that should be identical.
For example you could easily decide for parameters that are identical but favours the flat, meaning you'll get 25-26% ext. with the flat but the outcome would be less desirable for the Conical as it would not be able to extract that high, instead it would end up in the reign below those numbers, I can guarantee a lot of people with experience would be able to detect that!
you could also decide to aim for an identical ext. but what would the point be for such an experiment, what would you gain, as flats shine at an extraction much higher than conicals, this is especially true with light roast coffee that requires a high extraction to actually taste good, meaning you'll end up with a result that doesn't showcase the flats nor the coffees potential if you just aim for identical extraction that is low enough for the conical to achieve.
I just don't see much point in your suggestion, I tried it, either the conical were totally blown out of the water as the parameters favored the flat or you got to boring coffees, as the coffee were not extracted high enough.
Again allot of tasters testing the same coffee from two grinders doesn't really make any sense. Tasting abilities will never be identical, we can and we will never be able to detect the same thing, taste dos simply not work that way, for example individuals can detect different bitter compounds from one person to the other, why we react differently when we taste the same food, for some people grapes is so bitter that they are unable to eat them for other the same grape is sweet and acidic, said in another word you'll gain nothing from other people's experience as your tasting ability is not identical.
So while you might not be able to, others might, this is also the reason why some like darker roast while others enjoy lighter roast.
Why water should be designed at your home to suit your preferences, for example I prefer it to showcase more acidity as Acidity dos not blind my ability to taste, bitterness however dos blind me and I would not detect anything else!
Disclaimer: the post of my behalf dos not include the added benefit pressure/flow profiling might have on a concial grinders performence, as I have only testet grinders on normal machines (with and without PI) and in cupping sessions. However I have experienced better performence with mentioned grinder on that specific type of machine.