just an observation, but it seems to us that when cremina owners start off they generally want to make double espresso, and ideally something with even more volume if they could. as you own your cremina for longer it seems people slowly shift towards to purity of the single shot, unperturbed by the small volume, and completely focused on the pursuit of the ultimate extraction; a silky texture with as many of the subtle tastes in the roast being highlighted to your palate.
