drgary wrote:If this helps, I've used a Robot with and without a pressure gauge and don't feel it interfered with quality shot-making to go without. Once you get your dose, grind and temperature sorted out you do the rest by taste and feel. I tend to mimic the action of my spring lever, starting with a soft preinfusion with gentle pressure on the arms, then I bear down with some weight and pressure and gradually ease off. This method extracts the desired flavor and mouthfeel and minimizes overextraction. You develop a feel for it and watch the flow rate too.
My method exactly (^^^^), and I really don't even bother to look at the gauge any longer. Strangely, I see no water in the tubing when I'm pulling a shot..I try my reading glasses tomorrow.