PortafilterProcrastinator
Very rarely (one of the reasons I switched back to a non-profiling machine).
With the Bianca, if I didn’t let the group warm up quite long enough (mine would take a few minutes after the display said it was at temp) I’d get an under-extracted taste at shot times that would taste great when at the correct temp.
I’ve mentioned it a few times now but I’ve got a suspicion the mid-shot temp stability of the saturated group (or whatever LM call it) is responsible for the forgiving nature of the output and most likely why I’m finding a significant difference in shot times to an E61.
Obviously the group set-temp will be the same, but during shots the fluctuations on a E61 and saturated will be different.
