I’m reading some guides that mention presaturation of the shot for 20 seconds or so before brewing (as I understand it essentially filling the puck without the pressure) and am wondering if the technique changes dependent on if you’re using bimodal/conical grounds or flat/consistent grounds. [feel free to correct]
So from what I’ve read a conical is better because it allows the water to seep and better saturate the smaller particles, and a flat is better because it has a consistent particle size, so there wont be inconsistencies in the coffee due to different particle size/extraction levels.
If you’re saturating your grounds without pressure does this amplify the effect of the difference between flat and conical? For example, if I’m using saturation until I get a gram in the cup and then ramping up pressure, is this essentially giving me a hybrid pourover/espresso shot, as espresso? (And flat burrs are better for clarity in pourover?)
Therefore does it follow that if you are using long saturation techniques or post brew saturation, that flat burrs will taste better? Or does the contact time under pressure not make a difference?