dfk41 Take saturated group heads……unless you are making multiple coffees every hour what relevance do they have in a domestic machine.
Talking of repeating yourself… I’ve mentioned many times that the temperature stability of a saturated group has a beneficial impact on a single shot during extraction. Arguably more so than it’s ability to make multiple coffees at a constant temp which is something most dual boilers can do anyway regardless of group.
I’d go as far as saying the average Joe could probably taste the difference in a like-for-like shot of medium to light roasted coffee between an E61 and saturated group.
Would I say it’s a difference that warrants the typically higher cost of machines with that group type? Probably not, but it 100% affects more than just multiple shot stability.
Roasted coffee has changed a lot since 1961! Temperature stability wasn’t as crucial back then. I’d guess the continued popularity of E61 machines is that in current-day terms, it’s probably an inexpensive, more universal group to mass produce compared to more modern group types.
Doesn’t change my advice in this thread of the Elizabeth or the Silvia Pro.
