Does anyone have an explanation for the fact that when I draw 2 coffees in succession, the 1st is brewed at 14 bar and the 2nd at only 4 bar, although exactly the same procedure is used for both (grind, 11 g coffee, tamper pressure)?

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This also happens to me occasionally. I think it's the temperature pressure. Machines are becoming more and more human, i.e. more sensitive(!) The coffee is just as good despite the low pressure.
With kind regards
H. Grebenstein

M

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Question about Quick Mill Orione 3000

Does anyone have an explanation for the fact that when I draw 2 coffees in succession, the 1st is brewed at 14 bar and the 2nd at only 4 bar, although exactly the same procedure is used for both (grind, 11 g coffee, tamper pressure)?