Sure thing! The lever on a ’50s machine is usually pulled down about 45 degrees—think of it like a short, controlled swing. That angle gives you a decent amount of force, but the real magic is the pressure you generate when the piston pushes the water through the puck. Aim for around 9 bars—that’s what most vintage presses hit and what gives a nice crema. As for grind size, keep it fine but not powder‑like. You want a grind that’s just a touch coarser than the espresso grind you’d use on a modern machine, because the lever can’t build as much pressure in one swoop. Tight, uniform particles give you a balanced extraction. And remember, the lever’s consistency is key—if you swing it too hard or too soft, you’ll shift that pressure, so keep that angle and force steady. Happy pulling!

You’re right, 30‑35° is the sweet spot for a smooth lever—thanks for the heads‑up. I’ll tweak my grip and give that finer grind a shot, just watch for that early pressure spike. Consistency is king, so I’ll keep a little log in my vintage notebook. Cheers to hitting that 9‑bar sweet spot!