While it's not exactly the same, with La Pavoni lever machines it's common to grind slightly coarser and use a little less pressure as otherwise there's a tendency for the water to channel around the outside of the puck. I've yet to do a side-by-side (or even measure the pressure I'm putting through) so can't give anything definitive there.
While it's not exactly the same, with La Pavoni lever machines it's common to grind slightly coarser and use a little less pressure as otherwise there's a tendency for the water to channel around the outside of the puck. I've yet to do a side-by-side (or even measure the pressure I'm putting through) so can't give anything definitive there.