The best overall pressure profile for espresso, often referred to as the "Best Overall Profile"
by some, (was made famous by Scott Rao)
typically involves
a fast fill, a pre-infusion of about 2 bar, a ramp-up to 9 bars of pressure, followed by a gentle decline.
I think its very similar to a classic lever espresso style shot but it never finishes at the low pressure that
the Cremina shot did.
This profile aims to balance extraction, avoid bitterness, and produce a well-rounded, balanced espresso.
Below is what this profile looks like on a decent DE1.
The DE1 version (for 18g in, 36 out) has
1. a ramp up to 4 bar over 20 secs,
2. steep Rise to 8.4 bar and hold for 10 secs
3. gradual decline to about 6 bar over the last 30 secs.
4 stop pour at 36ml
This is a really good profile for milk based drinks.
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