espressotime wrote:Did that on my Pompei and put it back in real fast.
Didn' t like it.
Espresso tasted softer as if mixed with water.
Not to my liking.
This is another proof for me:
1. that this discussion about the dual and single spring groups is partly a discussion about taste
2. You can not directly compare a single spring lever with 3bar pre-infusion with a double spring model with boiler pressure pre-infusion without knowing how they really work. With given setting parameters single and dual spring groups could deliver the same or at least very similar pressure profile.