I've heard that levers can produce less crema than pump machines. I'm currently looking at purchasing the new Londinium L1 and I got to thinking about this.
Pump (rotary or vibe) vs Large Commercial Spring Lever (L1, Kees Van Der Westen Idro etc).... what if any are the differences in the amount and quality of the crema given same coffee, dose, grind etc.
Looking for that thick almost gel like crema that will give me the perfect canvas for some "milk patterns". I drink proabably an equal amount of straight shots and flat whites, so the taste of the shot is all that matters to me for straight spro, but when it comes to nice pours I'm curious about differences in crema.
Looking specifically for feedback from people who have experience with commercial pump and spring lever machines.
Thanks in advance,
"Do what you want, you're gonna do it anyways!" - My father