Gaggia OWC - 30+ year old machine that predates the Gaggia Classic. After several modifications I can pressure profile, get consistent brew temps, even dispersion and great espresso shots. This video shows a slow, low pressure preinfusion and a long extraction which came out sweet and delicious. Although it seems like the shot ran really long, I am attempting to emulate the pressure profile of a lever with a slow preinfusion up to full 9.5 bar and then gradually dropping pressure to the end of the shot. I'm using a VST 15 gram basket dosed with 14 grams.