6 to 7 bar helps somewhat, but mouthfeel and crema take a hit at that pressure.RapidCoffee wrote:Presumably you've experimented with lowered brew pressures? Using light pressure on a lever, I get a shot with the taste profile of strong coffee rather than espresso.
I personally think of all the variables, dose makes the biggest difference to the taste. But I have the sneaky suspicion that dosing changes really affect the first few seconds of the shot, before the coffee particles expand and the puck locks up. In effect, I think:
dosing changes --> fines migration and particle packing changes --> extraction changes.
Good grinders and competent distribution also count in this. But I'm thinking this is more than just avoiding uneven distribution and channeling. I think the way the particles interlock, the brickwork pattern of the puck, so to speak, has a number of basic variations. Dose, head design, grinder, and packing all determine which packing variant is predominant and how uniform it is across the puck.
A god shot may be the result of a crystalline god puck, i.e. a nicely regular packing of coffee particles.