On any grinder with variable RPM a faster grind setting will produce more fines than a slower grind setting. This will therefore produce a slower flowing shot all things equal. This last part is what confuses people. Puck prep is a VERY DIFFICULT step to get down to the point where it isn't THE major variable from shot

No it is actually the opposite faster RPM = faster flow, and there is a different in taste too

Shouldn't be necessary though, right?

Do you purge some beans when switching from filter to espresso, or is the shot consistent without purging? When you dial back and forth, say you are at 11 for espresso, when you go back to 11, is it exactly the same as previous?

Yes I do think the Cast has more of that cast body and sweetness to it. I think Cast are the only burrs that can give you both body and clarity, normally with machined it's been either body or clarity, the moment you get body you tend to also have more blending and muting of flavours that can give a

As far as I can tell, the Elizabeth has only one probe for water level in the steam boiler. Additionally, after reaching the "probe level", the Elizabeth stops quite fast with pumping. This means, that the level is nearly always the same. When it is a bit too low, it pumps, then it stops. This also leads to the circumstance

Yes, there are three vacuum breakers. The one on the left (old), the one on the right (newest). But I was sold the third one: {link} This thirds one LM identifies as a Linear Mini breaker. The dealer I purchased it from (not LM USA) listed it as a GS3 part. And indeed, it does not fit GS3.

Thanks mailing for sharing your first hand experience.with both burr sets. Am I right that you did find however that the ssp cast lab sweet burrs did nevertheless have that characteristics cast steel ditting sweetness to a more marked degree than any other burr set you have tried other than the original ditting cast 80mm steel burrs?

The Ditting has more perceived sweetness, more body but also less clarity

Thanks ira for your reply and view. That is indeed the direction that seems most fiscally wise for me for now to pursue and if it turns out that I find the whole pressure or flow profiling to be more trouble than I am prepared to undergo to make my coffee, then I am only out of pocket typically a