Based on homeburrero's calculations in Pulling force for La Pavoni Europiccola
I created a few simple graphs to use as reference for "profiling" your shots on the Europiccola or Professionale.
For convenience on all continents I produced the graph both in kilograms as well as pounds.
I have been playing with these pressures myself on my "Bathroom Scale Mod" and "pressure profiling" with the combination of the bathroom scale and my timer / group thermometer.
I find my favorite taste results with grinding 16 g into an Elektra basket at grind of 145 degrees from 0 on my Pharos, or 11.5 "clicks" on the Lido2.
When the group temp reads 190F I preinfuse at .9bar boiler pressure for 5 seconds, then another 3 seconds of about 20 lbs lever pull (6bar according to graphs above). I then do the full pull at about 32 lbs to get the "mousetail" which coincidentally is right around 9bar. I then concentrate on keeping the flow steady, which means slowly and consistently backing off on the lever until the flow blonds (or the lever stops) which usually winds up ending up at a bit less than 25 lbs (7 bar) at the end. The whole process usually takes between 30 to 35 seconds (longer if I tamped a little too hard, in which case my ramp up may approach 40lbs in order to "save" the choked shot).
I usually end up with around 35-40ml of espresso at the end and respectable crema. Good mouthfeel, clarity, and nary a hint of bitterness
Using an "Espresso Dolce" blend roasted a week or so ago by a local roaster I did a series of back to back trials one caffeinated Sunday afternoon; 7 of them, because I own 7 Elektra double baskets.
It was fun to test both the consistency of my lever technique as well as my ability to control the group temp across multiple shots. I was very pleased to get 7 like-tasting shots, all of them pleasant!
I turned the Pavoni off between shots, turned it back on right before the shot to get the boiler temperature back up, and cooled the group to the desired temperature immediately before the shot using the "water filled ramekin" method.
Note that I am using the '98 pre-mil Pavoni with a PStat.
2 switch Pavoni Pilots will have to modify their technique a bit.
It is interesting to note that if you use the ramekin water draw method of cooling the group right before a shot then you don't need to do any cleaning flushes between shots, as this serves to both rinse AND cool the group, therefore I was able to get through all 7 shots on one boiler fill.