I have a lever press espresso machine and wondered how I can produce the optimal shot of espresso.
I am using the single serving sieve and try to fill it up to a point so that after compressing the grinds, it tightly fits in the machine. Then I pull the lever up, wait until some espresso pours out and start to gently pull the level down. I do this twice.
Is it OK to let espresso pour out? Should it be dripping or flowing or is this a bad sign?
How often can I pull down the lever, does this change with the size of the sieve?