Thanks for the input and this is why I’m maybe over analysing everything. In simple terms, I can’t work out how to pull the best shot. ie whether to include or exclude things like pre infusion and how it affects the ratios.
Do you suggest just looking at the whole process as one sequence of events? In that approach, the result would be to aim for 44g of coffee in 44 seconds if I’m understanding you correctly. But pre infusion currently takes a total of 12 seconds (including the pause) so it would mean coffee is extracted over a period of ~32 seconds which kind of works to what Jake was suggesting.