Espresso routine shift after a week in Portland cafes

I used to pull shots at 9 bars and 27 seconds, always chasing that syrupy look. Then I spent 5 days watching a barista in Portland run everything at 6 bars with a coarser grind, and the taste was way brighter. I tried it back home on my old Gaggia and now I'm stuck between the two styles, anyone else flip their whole dial after one trip?

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