As I continue on my learning with the Bambino, which has no visibility of pressure or temperature, I found myself wondering if the dose size would affect pressure (due to more/less head of water in the basket).
At this point, I then wondered where else people check the pressure gauge. Obviously if you’re using a lever machine or pressure profiling, it’s fairly critical, but for more typical brews do people have a need to watch the pressure or is it more of habit ?
Basically, does it actually help in dialling-in and diagnosing a brew, or is it something that just happens to be part of the process because it’s there ?
I doubt I’d consider an upgrade to anything without a pressure gauge, but I’d be curious to know how people use it and how much I am really ‘flying blind’ at the moment.