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It's definitely a fair bit of work getting everything dialled in.
I'm struggling a bit with the La Pavoni / Sette Baraza setup at the moment - things are a little inconsistent, even with the same grind & weight.
Obvs I blame the beans and incorrectly aligned chakra.
NotThamesWater-
Yeah throwing in variable pressure and having a fixed volume of water to deal with make it a bit more tricky to dial in!
Not sure if I mentioned it previously, but I definitely had a lot more success once I dropped the pressure I was putting on the lever. Though it's still all by feel so hard to give any specific advice there!
At least you're not roasting your own 200g batches of beans to add into the chaos of dialling shots in!
mmccarthy
It's definitely a fair bit of work getting everything dialled in. I imagine the you'll find a ton of info for people starting out with a Silvia that should give you a decent ballpark to start in. From there I'd try to focus only only changing a single variable at a time regarding dose, shot weightand grind size. I'd recommend finding someone else's settings (at least for dose and shot weight and adjust your grind to match), assuming a similar roast level for the coffee. Should be a good starting point!