Like I said, 9 ± 1 bar extraction pressure, which after all includes your 9.5 to 10 bar, is perfectly alright. Don't get confused about that pressure gauge; a lot of machines don't even have a manometer for brewing pressure. And as the 10th Law of the House of God states: If you don't take a temperature, you can't find a fever.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
Then Wayne, I'll consider myself edjumecated and realize all them folk who dial their heat cycle to produce a given pressure in the brew boiler are actually achieving a quality of temperature control they can measure in the cup. Thank you very much! Nuance - Brilliant! When I find my equipment no longer serves my needs and desires I'll consider the idea as a new basis for discrimination of the better machine of the day.
;D Your welcome! Most serious espresso members, once they are out of starter equipment are pretty happy with their choices and tend to stay with the same gear for quite a while. By the time you feel the need to "move on" we may be reading temp by a scale that has not been invented yet! YMMV!
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
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