How much pressure do i apply to my pavoni

I own a La Pavoni professional, and have done for years some moths i produce great coffee other months i get it completely wrong. I realise the coffee should creme but don't always manage to achieve this. I understand the total pressure is achieved from the handle and i try to tamp the coffee the same everytime. Is there a Pavoni genius who can help me?

Reply to
diz
Loading thread data ...

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.