I pulled several espressos on the Elektra Microcasa a Leva. Temperature was not a problem using the cold portafilter and sponge technique:
If left idle, the grouphead will no longer function as a heatsink and the brew temperature will be too high. To draw down the grouphead temperature, I first lock in a cold portafilter. It will be hot in a minute or so; next, I hold a wet sponge against the grouphead. When the heat coming through the sponge is uncomfortably hot, it's time to lock in the portafilter and pull.
Brew parameters: 12 grams, 4 seconds preinfusion, 16.5 grams beverage (73% ratio), approx. 30 second extraction. I wanted to emphasize chocolates for a macchiato, so I skipped the Fellini Move. Often the Microcasa reveals flavors that are difficult to discern when using a pump-driven espresso machines, I presume because of its declining brew pressure profile and spiked temperature profile. In Redline's case, the result this morning was a mellower version of Friday's espressos; think a milk chocolate drink instead of chocolate nut bar made with 60% cocoa.