OK, I have this blend profiled now, It has a very hard bean (at least one in the blend) So I give about 10-15 seconds at 13 Bar pressure with a normal ramp-up then back down to 9 bar for the rest of the shot. with a coarser side of medium grind packed pretty tight. My self taught conclusion--- softer beans = lower pressure with longer pre-infusion, harder beans = higher pressure I am thinking 9 bar is just a happy medium that works for the majority of beans. I am enjoying it, more importantly The Mrs likes it.
