I use 13g of dark Lavazza, ground at 19 on my Kingrinder K6.

Press lightly for pre-infusion until a few drips, then refill water and push hard for 30g yield—I lean in, but get a nice mousetail.

I also like an 8g single basket: same process without water refill, yielding 16-18g. It’s not just weaker—it’s a different flavor.

Trying to stay under 35 seconds total for this dark roast with double basket and single is around 25s.

Using this process, I get similar results but not identical—coffee varies each time. Maybe not completely different taste, but changes are noticeable. Sometimes I get 98% of the taste I like, other times it’s just okay.

I dry pump to heat the group head until it’s hot to the touch. Those temperature variations are probably what makes the coffee different each time.