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Ratio, grind size, flow rate, water temp are all just guides to get you in the ball park. After that you should be making adjustments based on what you taste.
I've found a WDT useful with my Niche, but I don't think it's necessary with all grinders. It's a useful tool that will increase consistency if used properly. I've never been one to care about tamping pressure personally. I've found a bit of water sprayed on the beans helps reduce static & makes it easier to get all the grounds into the portafilter neatly. Not necessary for all setups, but works for me.
There's a whole host of questionable info delivered from an 'expert' point of view out there (not just espresso), it's your responsibility to take that info and use it how you wish.
I imagine there's a subset of creators out there who want to focus on making the best looking espresso (and respective prep routine), because their target is to get engagement, and that can be done with nicely shot videos of naked portafilters with a succulent optimally placed in shot.
If you find yourself blindly following all the information you can find on a subject online, I suspect a sub-standard espresso will be the least of your concerns.
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If you are using 'extraction' as your target, then there is a tangible outcome to all of the above 'bollocks'. And generally a consistent workflow/recipe just ensures you're getting the most out of the coffee you put in.
Look up turbo shots for example, not really the texture I'd want from espresso based on what I've read, but supposedly very delicious, and those are totally unconventional.
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mmccarthy
JB
@ketsbaia
I'm at the point when I'm beginning to think all the stuff on YouTube about making the perfect espresso is bollocks. I've been pissing about with the grind size, tamping pressure, WDT, ratios, etc. and really struggled to get something I'm happy with.
This morning, I randomly adjusted the grind size to a mite coarser than before (which was too fine), tamped 'neutrally' (i.e. just rested the quite heavy tamper on the portafilter) and hit 'go'. Coffee took a good 11 seconds to start coming through, channelling all over the shop and pouring out in three columns before eventually (circa 22 seconds) forming one column. Only thing remotely close was the pour time of around 32 seconds to get the 'right' dose. A recipe for disaster according to all the expert advice out there.
It tasted fantastic. Genuinely the best espresso I've had out of that machine.