I got goosebumps hearing how well the lever infusion and extraction control is working out. A symptom of lever fanaticism I guess.

Before I got a lever all I had to go on were testimonies and theoretical information. It was the backup spring less levers I've got that made me take a chance on a commercial group spring lever.

Manipulating the lever's extraction control parameters really does allow for consistenttly really good extractions across all roast profiles. I am a be-lever.