I’ve always pressed at 205 and usually in 120 micron for about 2.5 minutes. Reasons are because Nugsmasher guy was always at 205 in the vids I watched while researching the xp and the 160 bags I have are only 2” while the 120 are 2.5 which I prefer. Again, no science data for my reasoning
but it’s almost always butter and I don’t know if that’s good bad or indifferent, your stuff is just tastier to look at so I’m guessing it’s “better”. Come to think of it, 99% of stuff I’ve pressed has Grape DNA