LMSC
LMSC Was wondering how this grind setting to achieve the balance between mouthfeel and taste influenced the EY. In a sense, is there a trade-off?
Mouthfeel has no relationship to EY, it has a relationship to grind size & filtration, as in the particulate matter that is not dissolved gives you mouthfeel. (What is dissolved gives you the characteristic flavours…as long as particulate matter lets it).
You don’t chase EY, you chase flavour via grind and try not to add unnecessary errors that EY can’t account for. EY is mechanical & objective diagnostic, preference is subjective.
EY is not a sniping tool for making the best cup with the a coffee, Use it more to dial in a brew method then expect EYs the scatter & give you a spread. E.g if your average is 20%, brews will span 18-22%, 7/10 will be 19-21%. Costa Ricans won’t be good at the higher end, Kenyans won’t be good at the lower…you’re not trying to bang square pegs into round holes. :-)
Ultimately, you make the taste changes via grind and grinders don’t know what EY is.