Pulling a shot on a La Pavoni lever 2005 Millennium Professional.
Lever machine by La Pavoni = https://www.lapavoni.com/
Pressure profiling kit by Gabor = http://www.naked-portafilter.com/ - Or Tudor = https://coffee-sensor.com/
51mm tamper, distribution tool, & funnel: https://www.bplus.biz/
Custom woodworking by Mussa = http://mussatampers.coffee
Coffee beans by Poco Espresso = https://www.pocoespresso.com
Other coffee beans by https://www.intelligentsiacoffee.com/...
Shower screen + 20g basket by IMS = https://www.lamacchinadelcaffe.com/en...
Bottomless portafilter by Stefano = https://www.espressocare.com/ - Or Tudor = https://coffee-sensor.com/
Magnetic inspection mirror = https://amazon.com/gp/product/B008Z67CMK
Grinder by Baratza (Sette 270W) = https://www.baratza.com/grinder/sette... - upgraded to a Niche Zero = https://www.nichecoffee.co.uk/
Bean storage by Airscape = https://planetarydesign.com/shop/airs...
La Pavoni lever owners' Facebook groups:
  / lapavonileverowners  
  / lapavonimacchinealeva  
Niche Zero Facebook group:
  / nichezeroowners  

My routine is:
1. Let machine warm up (10 min).
2. Bleed excess pressure through the steam wand AND heat water in the espresso cup I'm going to use (at the same time).
3. Remove the portafilter. "Dry pump" the lever (6-8 or so times) to bring the group to 85-90°C.*
4. Grind.
5. Distribute grounds with whisk and distribution tool.
6. Tamp with thumbs on outside of tamper, so the top of tamper is level with basket (to create headspace).
7. Lift lever to right under where water flows.
8. Insert portafilter.
9. Lift level.
10. 7 sec* to fill group.
11. Mini-Fellini with 2 bars for 5 sec* to pre-infuse puck.
12. Lift the lever back up for another 5 sec* to refill the group.
13. Pull, starting at 9 bars and decreasing. I don't watch the time (though I should), but I think I pull for 20-30 sec.
14. I weigh my output, as I pull. With Intelligentsia Black Cat Analog, I get about 34g. With Poco Espresso, I get about 28g.
15. Swirl and enjoy!

*UPDATED