I would recommend to look for a manual lever - either Flair or Cafelat Robot, or models with a boiler like La Pavoni or Olympia Cremina if milk is required. It

I would recommend to look for a manual lever - either Flair or Cafelat Robot, or models with a boiler like La Pavoni or Olympia Cremina if milk is required. It is easier to adjust flow and pressure in many cases than grind size. Also you will notice that a flat pressure profile is not that good - you will see and feel when puck start to degrade and you have to go down with pressure. People tend to make science out of everything these days, but you can perfectly go by feel if you have immediate feedback. As a plus, all these machines are incredibly simple, robust and serviceable. The Cremina I've got is from 96 and has all chances to outlive me. The only thing I really would pay attention to is ratio - is can shift the taste a lot between sour and bitter.