The videos and the data presented in the Vibiemme review are pretty darn good:
An important consideration would be what your thermometer reads after a long term idle (1 hour or more) ?
As Dave noted in the linked review above, his boiler pressure gage was 1.10 bar (max reading) and his grouphead temperature was 200-201 F - this relatively cool group as a result of the thermosyphon restrictor installed (by the dealer) in the Vibiemme under review.
There are numerous ways in which to produce a good shot on different espresso machines and, as I demonstrated here, one can produce essentially the same temperature profile using different methods.
A lot also depends on the duty cycle YOU WANT to impose on the machine, e.g., making one cappy every 20-25 minutes would be considerably different than 3 or 4 shots in a 5 minute time span.