[Hehe]

Does anyone know the idea behind grind sizes when you start mixing them?

Playing around the Slayer, I got the consistency down to perfection. As long as the grind is the same (which I tried by mass grinding say 5*18g at once, and then weight 18g for every shot for 0 variances on grind), all shots come up perfectly equal.

So, I think it's time to start experimenting a bit.

I remember when I was looking for random expresso vids on youtube, there was a video about kopi O' that involves fine grind at the bottom, then a coarse grind on top, albeit some special bean or something in that nature.

I always wondered how that would work in home setting. The coarser grind, and assuming a stronger bean with darker roast on top, with a finer grind and light roast at the bottom should be able to yield some yummy drinks... in theory at least, as you combine the best of both worlds.

Anyone tried that can shine some light on the theory behind it?