Emc2 Flavour balance/preference is correlated to any ratio that the extraction is possible at, you don’t extract anything significantly different from 1:2, 1:3, 1:4 you just do it at different strengths.
I thought they were grinding coarser than they previously recommended for the “Systematically improving espresso” paper? (Hendon’s previous paper about grinding while frozen was favouring finer grinds. There was no paper about ‘turbo shots’. Previously 1:3 shots in 15-20s were called, “Shots”.