Regardless, I went back and took it down further - 1.1 bar on the high side. What a difference! I've been beating myself up over technique for a long time and now realize, even after a 30+ second flush, I was still too hot. I finally have the "gloppy" thick pour with no burnt or bitter taste in my espresso. I may not sleep tonight after the number of those I just drank, though.

Thanks!

And just think what will happen when you take it down such that it reads 1.00 bar max on a fully warmed up machine

This machine (and most others) needs about 15-20 minutes to fully acclimate itself to changes in boiler pressure.