Out of curiosity, I measured the amount of water filled with the different preinfusion pressures and got pretty much the same results reported by Paolo.
So, what are acceptable fill rates for what you are looking for on a machine?
I think I’ve settled on a 2.5 bar preinfusion pressure and a traditional dose of about 14g on darker roasts. I dread going on yet another variable exploration odyssey. (Who am I kidding? That’s exactly what I’m going to do, just like everyone else in this hobby).
