Always run the motor when adjusting finer. It's common practice even with much more powerful commercial grinders. It's also what Joe Kolb from Espresso Outlet recommends doing for every Turin grinder

Interesting....first I'm hearing about adjusting the grind while the motor is running but I'll give it a try

Yes, that is a typical spring lever pressure profile. Variations on this theme have been my go-to on the Decent since day one. {image} Example: preinfuse at 6ml/s, raise pressure to 9 bar, then smooth decline to 6 bar over 35s

Just my experience, but I had the dimmer mod and removed it as I found it unpredictable when actually pulling a shot. I ended up with three settings with the dimmer - max on, min on, and somewhere in between - but even then I could not get a repeatable pre-infusion pressure (again, when actually pulling shots - I did

I've completed the Hank Bates Pasquini conversion! I'm sicker than a dog so not going to waste any shots since I can't taste anything. What steam pressure do you keep your Pasquini running at? I'm going to start with 1 to 1.2 bar and adjust from there based on taste, once I have some. I've made

Indirectly, yes. To state it more directly, I would say that the purpose of the push is to create a forward stream on the surface, and the purpose of the forward stream is to make room for the ripples to come. As Emilee explains in her video, there are other ways to create a forward stream that also

I did not have great success with the cast V2 burrs. I experienced frequent stalls and the manufacturer of my grinder (Acaia) recommended against using them for espresso. I am currently using the cast V3 and they seem much better suited to espresso. I'm still fairly close to the touch point after switching to a Weber Unifilter

You might want to compare this profile to those captured using the smart espresso profiler from other spring lever espresso groups

Risky? It's a widely accepted practice that I'd wager nearly everyone on this forum does. I also didn't see anything on the thread you linked about risk to grinding finer while the motor spins

^^^^ Excellent way to do concentrates. The revised Barista Hustle recipes also use this 1000 ppm as CaCO3 strength for both concentrates. Makes it all so easy -- add 20 ml of concentrate to make 1 liter and you have added 20 ppm as CaCO3 to your GH or KH. Note that where these recipes