@danielpugh,
@Mrboots2u ,
@MWJB
I understand, with my limited exposure in coffee making, there are too many variables in the mix, which makes the task of deciding which taste better very difficult. If we add the grinder, grind size and the machine, the effort, time and resources spent in deciding these tricky question (or might be silly to some) will push the outcome towards the *** end of diminishing returns.
Some could state that it is the EY, which decides the outcome. This is beyond the affordability range for the majority. The others could make a compelling argument that taste and mouthfeel are the King or Queen. These two are again relative.
Normal people may never be able to differentiate. This may be the case even for some like me. Hence, the reliance on coffee experts to share their experience, which we know they do after pulling comparable shots.
Break things down to their simplest component & function. You have a machine, a grinder & coffee.
The most important variables, in terms of the things you can control, are how much coffee you use, how fine you grind, how much liquid you pull into the cup. Whatever machine you have, it's the same process, the targets may change a little.
EY is a measure of brew efficiency & consistency, it's relevant if you have no other malfunctions and not, by itself, a measure of quality. Every cup has an EY, if it tastes good, the EY is within your preference...even if that is different to the next person. Espresso is the most expensive way to make coffee, I understand not wanting the expense of a refractometer & syringe filters, but it seems an arbitrary preference after spending the best part of £3k? Your costs are still going to rise after purchase in bags of coffee if nothing else. I don't often measure my espresso, nevertheless have found it useful in navigating what works vs myth & legend.
Taste is correlated to EY region of interest, they're complimentary...you make something that tastes nice, then you note the EY, rather than hit an EY and wonder if you like it
Mouthfeel is the easiest thing to take care of, grind fine & pull short, just try to avoid very silty & sour shots. It is separate to EY & may be detrimental to clarity (accessability of taste).
Normal people can tell the difference between an unpleasant extraction and a tasty one (normal people were the sample for the SCAA/MRI/CBI brewing control chart), anyone can tell if they like/dislike a shot (assuming they like the coffee used - using an ingredient that you prefer is
the most important thing), like they can with any food/drink. If you have to wonder/ask yourself, then you probably don't like it that much/enough to justify the effort & expense.
If someone else has a different preference to you and is hitting it repeatedly, that's great for them, but not necessarily what you need. That's really where discussions & recommendations can start getting overly specific...we can come to a consensus that a given machine/grinder works as intended, niche (with a small 'n') preferences are less relevant universally, no matter how fascinating.
