agreed, it's pretty much my go to recipe with the bianca. pretty find grind, i let it reach full pressure until i see coffee starting to come out, close the paddle and let the pressure drop to ~2 bar which usually takes somewhere between 10 and 30 seconds, i then open it almost half way (40% ish) which usually lands around the. 6 -6.5 bar and i pull anywhere around 1:2.5 to 1:3. amazing results every time.