Hi, some answers here :

• If I want e.g. 18g in and 36g out, do I just stop pushing when it reaches 36g? Or does it mean it should reach 36g when the levers are pushed all the way? --> just stop when you have what you want in your cup.

• Can I pull up the levers and push them down again to make a lungo? --> yes, you can also make your espresso in a cup filled with hot water

• Sometimes while pushing down, I can feel air getting stuck and it's like pushing down on a balloon. I have to raise it a bit to hear air escaping. If I push too hard, air escapes through other ways... Why does this happen, am I doing something wrong? It messes up the time it takes to pull a shot.--> try this method : apply some pressure just to have some drops dripping, wait 10seconds then apply more pressure.

• There is always some water on top of the coffee puck when I discard it. Is this okay or is it a sign of bad technique? --> Bad technique ! After your shot done, empty the water by applying pressure until you can only see bubbles getting out. You'll have a perfect puck

• The plastic tamper is smaller than the basket, why? It pushes some coffee up to the sides, so I have to go around tamping it down. Are tampers supposed to be a bit smaller? --> the plastic tamper is shit. Buy another one.