This whole discussion got me thinking that majority of us have a standard stock basket lying around. They are already slightly tapered. They feature a solid metal ring around the outer perimeter that naturally funnels water inward toward the center. This design does the same thing in a less aggressive manner, it creates built-in backpressure, allowing you to grind coarser than you would with a high-flow basket.
Also, not sure what others have their temperature set to, mine is at 94°C, but planning on dropping it to 92°C.
After a bit of research I found that dropping the temperature matters because different flavour compounds dissolve at different speeds and thermal thresholds. When hot water hits a coffee puck, compounds dissolve in sequence based on their molecular weight and solubility:
1. Acids & Fruit Notes: (Most soluble) Dissolve instantly, even in cool water.
2. Sugars & Caramels: (Moderately soluble) Dissolve next, creating sweetness and body.
3. Heavy Phenols & Ashy Notes: (Least soluble) These are the bitter, woody, and dry compounds.