There is an interesting discussion regarding flat & ramped brewing temperatures on commercial espresso machines...
https://www.espressoquest.com/Blogs/6/43.html
The author discusses how starting a lower temperature of 92C and finishing at 88C and can produce "smoother, richer and more chocolaty" espresso. He suggests that the high flat brew temperature of commercial espresso machines (even high end machines) within the 92-96C range are "too hot and too stable".
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