ds wrote:I think its a pipe dream... Also, I have not seen any blind taste studies that show that actually high extraction yields are tasting better. In my mind its all about balance and not so much about EY. Which is why people are pulling 3:1 ratios, they are trying to balance out that battery acid extraction to make it palatable.
I think the problem is: some people believe the flats can do 25-26% EY and conicals can only reach 20% for light roasts. The EY difference is huge so you should be able to tell the difference by taste. I don't have a SSP flat burr grinder and don't know if it is true that the EY of a light roast espresso can be so high, but it is interesting to see how high it can be.
In my experiences of my big conicals, the Slayer style shot, 30 sec slow ramp up to 4 bar and then 30 sec for 9 bar, can raise the EY by 0.5-1% at the brew ratio 1:2. It tastes good and balanced, not acid and astringent, so I don't think only SSP flat burr grinders are capable of pulling light roast espresso, and the very high EY is not necessary either. I don't like brew ratio 1:3 because it's often watery and less mouth feel for light roasts.