I'm interested in what Forum members think of this machine. I know very little about Lelit's other products. It appears that the Bianca may be available in some markets now and in the U.S. perhaps in July. The price quoted by 1st Line is pretty competitive with other double boiler machines.
Lelit Bianca
ncrc51
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I am steaming at the default 125 degrees with the standard 2 hole tip... i find this more than sufficient for getting good microfoam. Much better than my old lelit pl041tem, which is now doing a great job of converting a friend to real coffee.ChrisBy said:
Different topic: do others get that same feeling of giddiness and joy out of fooling around with the machine and having it pan out nicely?
I had an 18 g in, 110 g out shot of Kenyan at 2 bar over 2 minutes earlier today and just knowing that that kind of beverage can be made with an espresso machine is somehow fun in itself (it tasted great, which also helps, I guess).
Might be I'm just turning proper weird, though.
I had an 18 g in, 110 g out shot of Kenyan at 2 bar over 2 minutes earlier today and just knowing that that kind of beverage can be made with an espresso machine is somehow fun in itself (it tasted great, which also helps, I guess).
Might be I'm just turning proper weird, though.
Well I can see the attraction of having hands-free, repeatable profiles from a machine like the Vesuvius or a DE1, but with the Bianca - at least for the moment - it does feel a lot like being a child playing with a new toy. Also great to change shots on the fly in case flow's different than expected.DavecUK said:
The range and real-time (during the shot) easy adjustability of the Bianca is one of the main reasons for choosing it. However, that adjustability can also be a very big space to wander around and get lost in. Here's a shot profile that allows me to reliably dial in my grind setting for different roasts and establish a base, to work out from:
I start with a medium/fine grind and dose about 16g on a darker roast or 18g on a medium/light roast. Or follow the roasters recipe if you have one. (This gives a small headspace of around 2mm for the 18g dose on Bianca which can be filled in 2-3 seconds). Begin with the paddle pointing outwards, around 90 degrees to the panel.
Starting with this paddle position, swing left after this first 2-3 seconds, or at the first sign of needle movement on the grouphead gauge. Vary the paddle position towards fully closed/ low flow, to keep the gauge creeping up to 2bar, over 5-8 seconds. This timing may be longer, if you have started with a tight or fine grind, but you'll be able to control it with the paddle position and wait for a pressure rise.
This phase of low pressure preinfusion will naturally end with the gauge pressure rising above 3 bar, as the puck fills, swells and develops resistance to flow. Drips may start at this point.Then follow the gauge pressure upwards with a slow movement of the paddle rightwards, increasing flow, but keeping the pressure under control up to 8 bar or so. If the grind is in roughly the "right" zone for control, you will be able to increase pressure and flow up to full now by paddle movement rightwards, or limit to 8 bar or so and decline at the end for a softer "lever style" shot.
I start with a medium/fine grind and dose about 16g on a darker roast or 18g on a medium/light roast. Or follow the roasters recipe if you have one. (This gives a small headspace of around 2mm for the 18g dose on Bianca which can be filled in 2-3 seconds). Begin with the paddle pointing outwards, around 90 degrees to the panel.
Starting with this paddle position, swing left after this first 2-3 seconds, or at the first sign of needle movement on the grouphead gauge. Vary the paddle position towards fully closed/ low flow, to keep the gauge creeping up to 2bar, over 5-8 seconds. This timing may be longer, if you have started with a tight or fine grind, but you'll be able to control it with the paddle position and wait for a pressure rise.
This phase of low pressure preinfusion will naturally end with the gauge pressure rising above 3 bar, as the puck fills, swells and develops resistance to flow. Drips may start at this point.Then follow the gauge pressure upwards with a slow movement of the paddle rightwards, increasing flow, but keeping the pressure under control up to 8 bar or so. If the grind is in roughly the "right" zone for control, you will be able to increase pressure and flow up to full now by paddle movement rightwards, or limit to 8 bar or so and decline at the end for a softer "lever style" shot.
Well in that case it's the weird Bianca club! I've had my for four months now and run through 600+ shots. It's still as much fun as ever. But I do keep a shot profile record, so that I can develop and repeat. I think the ability to change the shot as it develops, real time, makes it a lot of fun and very enjoyable to use.ChrisBy said:
It's a timely warning. I've recently posted a similar shot over on the H-B Bianca users thread and it seems that quite a few Bianca users have found this range and are using it regularly. I did mention concern for its effect on pump life. But I'll want to continue using it from time to time.DavecUK said:
If it is this pump fitted to Bianca: https://www.fluidotech.it/site/assets/files/1302/po-70-400-brass-rotary-vane-pump-datasheet-1.pdf then it is designed for high pressure and low flow. We are using 50-60 seconds to drip and then low flow for 60-90 seconds to complete a 40-80ml shot.
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2,241 Posts
Yes I run the Bianca plumbed. Paddle works fine. You can stop the flow by closing the paddle. The line pressure has no influence on the behavior of the paddle. The automatic pre infusion works also as planned. The pause phase stops the flow as the solenoid closes.
One thing I find a little annoying is the sometimes loud noise of the solenoid opening, which is not there when the machine is tank fed. A bit like you can have with a washing machine. Most prominent when the steamboiler starts filling.
Bianca looks tidy without a tank at the side.
One thing I find a little annoying is the sometimes loud noise of the solenoid opening, which is not there when the machine is tank fed. A bit like you can have with a washing machine. Most prominent when the steamboiler starts filling.
Bianca looks tidy without a tank at the side.
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2,241 Posts
Superb - thanks Kilo
Very tempted by the machine - just waiting to see when BB get their next batch in
Very tempted by the machine - just waiting to see when BB get their next batch in
Has anyone used the paddle in anger yet, wiliing to share thoughts etc. I've had mine 2 and a bit months and not had a lot of paddle action. Only once when I had a new bean that I must have ground too fine. I noticed the drip drip, so reduced the paddle to 7 or 8 oclock and the a steady stream was produced. It tasted fab but since it was a fluke its been a bit hit and miss. Admittedly I've not normalised the grind as Dave has mentioned. Slightly confused by it all at the mo.
However, as a general E61 stick the portafilter in and get somehting tasty out its been great.
Someone must have some notes to share. ;-)
However, as a general E61 stick the portafilter in and get somehting tasty out its been great.
Someone must have some notes to share. ;-)
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I am not sure if i am doing it correctly..but i certainly use it every shot. My current approach is to set the paddle half open at the start and have a 7 second preinfusion with an 8 second pause. Once the pump restarts I wait until i get the first drips, typically at 2 bar, then i open the paddle until i see 9 bar on the puck, and either let it stay there or ramp it down. Still not convinced ramping down at end makes a huge difference in cup...but i like having a slow flow rate at start for a long preinfusion.Teejay said:
i would be interested what other people fo as well.
Tony
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38 Posts
Hi i've got bianca since June 2018, I began to notice changes in the taste of my shots with the same routine. I removed the pressure gauge and installed a temperature clock like Eric's. I observed 2 problems, the temperature was 4 or 5 degrees higher than the selected one.
Which I can correct through the Pid.
The second and most important problem is that the thermosiphon of the e61 is not thermally stable, which conditions that the extraction fears a different temperature or another.40 minutes after turning on the temperature of the thermosyphon, varying sometimes being 85 degrees and other 90 degrees
This week I will have a professional temperature reader and I can do more temperature readings
If someone can help me or guide me. @DavecUK
Thanks
Enviado desde mi CLT-L29 mediante Tapatalk
Which I can correct through the Pid.
The second and most important problem is that the thermosiphon of the e61 is not thermally stable, which conditions that the extraction fears a different temperature or another.40 minutes after turning on the temperature of the thermosyphon, varying sometimes being 85 degrees and other 90 degrees
This week I will have a professional temperature reader and I can do more temperature readings
If someone can help me or guide me. @DavecUK
Thanks
Enviado desde mi CLT-L29 mediante Tapatalk
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