You can't. That's the point. You are setting the size of the restriction. You are not directly controlling flow or pressure. You have to watch the stream for flow rate and the manometer for pressure and adjust the valve as you go. There's a recent discussion of this here at "Understanding Brew Press...

I caught Ross on Discord and he mentioned that he's got a tool that they used when some of the caps were coming too tight. If you reach out to Odyssey support they should be able to help with a functional solution

If you wanted something more elegant than a 3D printed lever, Dave "cannonfodder" can probably help you out. Ross can probably help in either case with drawings or at least dimensions. I'd reach out to him in any event. You are probably not the only one who could benefit from the mod

I consider the boiler temperature/pressure on an HX machine to primarily control steam power. The brew temperature will depend primarily on the current temperature of the group head and the water in the HX at the moment. The resulting brew temperature can change several degrees in under a minute. Th...

A PID on an HX machine doesn't remove the requirement for managing the brew temperature yourself. See, for example, "HX Love - Managing the Brew Temperature" Regrettably, both the manometer and the temperature gauge go in the same hole. You'll have to choose between good temperature management and u...

Did you replace the valves? If so, did you confirm that the replacements were the same length?

Extractamundo Dos was developed using "high extraction" burrs. While it does a good job with more traditional burrs, like the stock DF-series burrs, Niche Zero, or things like Mazzer or 64 HUs, you'll likely have to target a longer ratio. With high-flow shots, going too fine changes the flow dynamic...

Wipe only tests at chirp. If, for example, the collar threads are not coaxial then rotating the collar will change if the burrs are parallel or not. This is not hypothetical. One grinder I'm aware of was measured at something like 150 um off at 1/2 turn from chirp. It was "well aligned" at chirp, bu...

I make my concentrates with baking soda and Epsom salt in RO/DI water. I mix into one-liter bottles and then pour out what I need when I make my one-liter batches of mixed water. My notes say 1.68 g/kg -- Sodium bicarbonate -- NaHCO₃ 2.46 g/kg -- Epsom salts -- MgSO₄*7H₂O Weighing out to 10 mg is

"18 g in, 36 g out, in 25 seconds" or whatever is merely a benchmark that becomes familiar with time. Experience will get you to the point where you sense that, for example, for the amount of bitterness you taste, two notches finer on the grinder will get you closer to a good shot. Grind, dose, and ...