With my previous lever, taming high acidic beans meant pushing extraction times into the 40 sec plus margin - as mentioned in much forum discussion by other owners. Whilst this worked well, it inevitably courted the issue of introducing over extracted notes so could be a frustrating process.
Evo’s extraction profile is very different. It pulls more from the bean in the very early stages of the shot including the all important sweeter elements - no doubt the higher bar pressure is a big factor here. I’ve been surprised how shots that I would consider sink shots, i.e. around 20 secs are drinkable albeit sharper and more acidic.
