With the lever, for lighter roasts, I observed a grinder make a difference to the notes for a given temperature.
I have heard light roasts would benefit from burr sets > 64 mm - example 83mm. Pulling a light roast shot using this burr set is unlikely to make a significant difference to the notes and taste for temperatures set 86C (group) / 94C (brew boiler) or 94C/102C.
On my Evo, for light roasts, where I use a JX Pro, the cup is too sour at 86C/94C. I need 93-94C / 101C-102C; this range give us lovely shots (not sour, not bitter and nice fruity acidity). Kenyans, Ethiopian and Columbian are my light roast favs.
You may also benefit from 1:2.5 ratio on the cup than 1.2. I also grind finer (usually at the lower end of espresso range) for light roasts.
You have an amazing grinder, giving you a wider-temp range to play with.
We look forward to how you get on. Please share your light roasts profile, which you are happy with and your experiences. You still owe us some video clips of your shots. 😊