I originally posted this in another thread :"My long and rambling path to preinfusion-pressure profiling" by Jake_G.
There's a graph of Bianca flow rate, which I hoped would be useful for Jake's build of a paddle controlled flow/pressure valve in an E61.

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I'm liking the Bianca a lot and it has proved reliable, repeatable and well constructed, thus far! Still pretty early in our house sharing though!

It's an easy machine to set up and use initially, as one can just replicate an existing workflow onto it and get the grinder and basic brew dialled in, while leaving the paddle alone. Next step then is just adding some preinfusion via the LCC (Lelit control Centre) which is a simple and neat interface. Its equally possible to use the paddle to control preinfusion flow, pressure and time, but the LCC is useful to lock a p.i. setting down, or when the erstwhile barista is bleary-eyed or distracted!
Once some pleasing espressos and other beverages are in place, then it is time to bring the paddle into play and add some slow ramp-ups and/or early pressure reduction, varying taste by changing extraction and extraction rate. This latter process has taught me more about the differences between sour and bitter and fast or slow extracting flavours, than I previously understood. Reading the erudite posts and reviews by DK, another-Jim et al, becomes a lot more meaningful when a home barista can conduct some taste-trials and experiments of their own!

The UK Lelit distributor, Bella Barista, retained DaveC (Dave Corby, who did some test work for Lelit on the prototype machines) to write a very useful 26 page Userguide, which sits alongside Lelits own handbook and adds more detail, including eight useful shot profiles in detail. These have supporting videos of the profiles in use. Using these, alongside Lelits own Bianca shot profile videos, are enough to get a new user familiar with how to profile and the anticipated outcomes.
Regarding taste experiences, I'm reluctant to launch into the pseudo-poetic descriptions we all no doubt read, but I will say that using the pre-infusion and shot profiling options, I can more closely match the tasting notes of the two Roasters I use, than ever before. They both make their tasting notes using La Marzocco saturated-group machines, which are too large and too costly for me. To replicate their tasting notes, I use their basic preinfusion and brew settings, but ignore the temperature - I find so far that the Bianca needs maybe 2-4 degrees C higher than the LM reference.
The same LM machine type, LM Strada with grouphead gauges, was used by Bella Barista to supply tasting references when I was making a purchase choice between Bianca and other E61 DB machines. It was pretty clear that the Bianca could arrive closer to the intensity and clarity of the LM shots than comparable machines, which mostly have limited or no profiling. I was not that interested in a number of well-finished machines from various quality manufacturers that are all very similar in components and design and function. The ability to easily change and adjust profiles and various other parameters makes this machine quite different and a lot of fun, for me.

The LCC has some other useful functions, such as programmable standby and separate adjustment of steam and brew boiler temperature. A deeper dive allows heating (PID) and pump parameters to be edited, with an easy reset to original profiles, if you screw up! There is another DaveC video on this and its unlikely to be something owners often need. Pump pressure adjustment is set up for easy access under the machine and all the gauges track quickly, zero out any residual and hold levels without flicker. The detail and thoroughness around the moveable water tank, tracking of the filter life and some other details, shows that some conscientious development has been allowed to take place.