I’ve progressed quite quickly, and I’d say each new machine has provided an increase in cup
My machines went:
Gaggia classic, sage duo, Elba hx, acs minima, londinuim l1, crem profiler (1day) londinuim lr24 (1week) lelit Bianca, acs Evo leva
The big change came with the dual boilers and their temp control, it just gave quicker speed and more consistent results
The l1 was great at med/dark choc nutty stuff but it failed with lighter thing, too acidic not drinkable.
Then Bianca was great in that you could flow control and save shots or tailor the flow and as tom says you end up copying a lever profile, but these machines Inc the decent can’t truly copy a lever due to the puck slamming effect.
When I moved from the bianca to the Evo the shot in cup again increased, I got sweeter, fuller shots.
I find spring levers to be the easiest and most repeatable machines, and I can honestly say in nearly a yr of ownership I’ve sinked less than 10 shots.
I don’t know why they do what they do, is it the peak pressure, is it the declining spring, the thickness of the puck, the flow🤷 all I know is the leva is making the best coffee I have ever made,
: To add, to the consistency I had the major since the minima, and the SSP burrs were since the londinuim l1