CoyoteOldMan
My best results with dark roasts is 92/95C with almost no pre-infusion, 9-10 bar shots, 1:2 in 25-30 seconds.
And for medium/light 92/96C with rather fast flow, so somewhere between traditional and turbo. 2-3 seconds pre-infusion, 6-8 bar, 1:2.5-3 in 20-25 seconds. Looking for that fine line between dry (underextracted) and dull (overextracted), where the most details pop out. Light roasts can easily be overextracted on the Leva, so be careful. But also if it tastes dry and sour, just extend the shot, keep going, it can take longer sometimes to get a balanced shot.
