one thing to mention is many people use the lever in conjunction with milk drinks… yet I am a long time straight espresso drinker and I feel that a lever is a viscosity master thats like in a general terms. But i still yet not defined a definite profile but i been playing with different grinders, roasters, roast types.
One thing I feel that the claims of really high pressure can cause second compression and more issues… i feel that this area is yet to be explored more.
Moreover, Recently i been limiting scientific approaches and increasing going by feel. I stopped using scales to measure dose output after grinding - i know my grinders margins well- and i stopped using scales under while pulling the shot.
I don’t know what works best yet, like do i love the long pre infusion very fine grinds, lengthy shots. Or more of a normal pre infusion normal range shots. I am honestly still exploring.
I feel many stress about the lever function, but rarely one highlights the actual output, i.e., different lever manipulation and results associated with them…
