The mod itself has no consequence in the cup. It just removes a variable constraint. Increased flow just means you can go with a finer grind, or press more quickly, or avoid filter stalls if your grinder generates dust, and so forth.
One consequence of the finer grind benefit is related to the "redeems a whirly" thing with the Aeropress. That's true anyway -- but it makes extraction termination a bit quicker when you have three times the surface area to press through. Perhaps part of the reason I value this is because in addition to its virtue of passing oil, the poly felt has just spoiled me with its flow rate. Getting that flow rate for paper is only possible by decreasing the proportion of that paper in pressed contact with un-holed (think Shakespeare, here, and pronounce it "un-hole-ed" ;-) plastic. The popularity of metal filters as their pore size decreases I take as a good thing -- but they're still surface filters. I'm painfully aware of this because of the huge difference between surface and depth filters ESPECIALLY when pressed against surfaces that rob them of their full surface area.
This won't make any cups you're already doing taste better, as far as I can tell. It just gives people with different constraints, wider latitude.
note: I always vacillate between schools of thought with the Aeropress regarding grind size. I rarely use poly of late (and mostly use dripper of late, anyway), but here at the office I just now went and made a poly press (inverted to get max oils) of a good Harrar. I used a whirly, ground quite fine (I usually use burr, and coarser). I preheated the Aero, and agitated the grind really well (I'm erring on the side of over-extraction lately). The press yielded the ridiculous oils (
same as this picture of old) I've come to expect from the method, and -- good grief. Best cup I've had of that Harrar in a while.
I really do like the oils with lighter roasts, and I like cleaner cups with darker roasts. I recall cupping some "nondescript" coffees a few years back, though, and their oils made things worse regardless of roast level. How much actual flavor is in the oils, anyway? Interesting stuff...
