MediumRoastSteam This is the old school approach: Dose, level off, tamp, lock, pull, stop when blonding.
It’s more the ‘older end of the new school’ approach. Espresso existed prior to 2000 & Stockfleths etc.
In the 20th century it was more: calibrate doser (remember dosers?) to deliver a known weighed dose, tamp with the tamper affixed to the grinder/doser, pull to a known volume. The biggest difference between that and today is is cheap, slim jewellery scales replacing dosers and unreliable volumetrically marked shot glasses.