This is a multi-part message in MIME format. Duh! As a newbie and not a great detail person, I misunderstood the = time required to pull the shot. I have been getting great crema but was = starting my timing when I pulled down on the lever. Schomer states that to achieve the 21 to 28 seconds required, you start = timing when the the stream starts to come out of the PF. No wonder I = wasn't getting sufficient amounts in the shot glasses. OK So now it's great.
Schomer uses a la marzocco which does not have a pre-infusion system like our E61 (if i remember you have a Giotto). So his flow probably starts almost right away, whereas ours starts after about 6-8 seconds. But fi you like your shots, do it as you want:) That is what matters. jason <Snip>