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Lelit Bianca

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double boiler lelit pressure profiling
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#741 ·
Hi Everyone,

Took delivery of my new Bianca yesterday and looking for advice on dialling it in. I'm using a niche grinder (which is also brand new) with fresh beans (two weeks old). The niche is set at on 23. and I'm putting 18g into the porta filter, aiming for 25-32 seconds to get 36g out. I've pulled a couple of shots and it's taking approx 10-12 seconds before any liquid appears and I reach 36g in 32 secs, which seemed about right. However I noticed the pressure was always around 4bar, despite the paddle being in the fully open position. To set a baseline (before playing with the paddle) I'd like to be getting at least 9bar and pulling the shots 25-32 secs for 36g out.

How do I get the pressure up? Is the grind too coarse or too fine? I've got the porta filter pretty tight in the head. Am applying reasonable pressure when tamping. Any help is much appreciated as I don't want to waste time and good coffee going down blind alleys.

Marcus
 
#743 ·
Marcusa said:
Hi Everyone,

Took delivery of my new Bianca yesterday and looking for advice on dialling it in. I'm using a niche grinder (which is also brand new) with fresh beans (two weeks old). The niche is set at on 23. and I'm putting 18g into the porta filter, aiming for 25-32 seconds to get 36g out. I've pulled a couple of shots and it's taking approx 10-12 seconds before any liquid appears and I reach 36g in 32 secs, which seemed about right. However I noticed the pressure was always around 4bar, despite the paddle being in the fully open position. To set a baseline (before playing with the paddle) I'd like to be getting at least 9bar and pulling the shots 25-32 secs for 36g out.

How do I get the pressure up? Is the grind too coarse or too fine? I've got the porta filter pretty tight in the head. Am applying reasonable pressure when tamping. Any help is much appreciated as I don't want to waste time and good coffee going down blind alleys.

Marcus
Click to expand...
I think it must different for just about everybody. My Niche is set to around 10 but find I need to grind a little finer (usually half a click at a time) as the beans age. I grind 18g, give it a stir with WDT, slap the portafilter down lightly to level the grind a bit and then tamp until I start to feel the puck give way just a little bit.

Are you using the paddle? I usually have the paddle half way open until I see a few drops (usually after 9-10 seconds) then open it up to 9 bar. I aim for around 33-34 in both grams and seconds. There are times, though, when timing can stretch out to 40 seconds and I can't figure out why. I try to maintain consistency from shot to shot but something obviously changes. Shots are just about always good despite any inconsistencies.
 
#746 · (Edited by Moderator)
Hi Everyone,

schoolboy error; was using the larger basket (20g). Have changed the basket to 18g and will try again.

Also, might not have secured the porta filter enough at the start of each shot, as subsequent shots have been at 9bar since I've made a point of tightening a touch more.

Paddle is in the open position as I'm trying to establish a baseline.

Didn't notice the pump pressure, will look out for it now.
 
#749 ·
Hey guys,

I was back flushing and cleaning & lubing my Bianca today, after doing the lever cam, moved to flow control. Upon removing it. i noticed some green stuff on the sides and the threads and some white stuff on the "jet" i think its called?

https://i.imgur.com/GovswHw.jpg

https://i.imgur.com/Rxrah4P.jpg

which seems scale?? even though I'm using RO filtered water with hardness around 20-25 ppm as per the tester below, where TDS is around 120-140 ppm.

https://i.imgur.com/6a12t1I.jpg

this scale seems affecting the flow control which making it impossible to close fully. should i be worried about the boilers? even tho the water is not hard as per the tester. Im really confused.
 
#751 · (Edited by Moderator)
MediumRoastSteam said:
If you are using RO, where are you getting the TDS from? Scaling minerals? Salts? Corrosion?
Click to expand...
Actually the RO system has a valve where you can reintroduce some TDS based on how much you open it, where it was set to around 120 PPM as per the TDS meter. which is good enough for drinking water and good Espresso extraction right?
 
#752 ·
yahyoh said:
Actually the RO system has a valve where you can reintroduce some TDS based on how much you open it, where it was set to around 120 PPM as per the TDS meter. which is good enough for drinking water and good Espresso extraction right?
Click to expand...
That's not what I asked. 😊 - well, you partially answered the question. But do you know exactly what you are allowing through? In other words, if there's calcium and magnesium, it might well be limescale.
 
#753 ·
MediumRoastSteam said:
That's not what I asked. 😊 - well, you partially answered the question. But do you know exactly what you are allowing through? In other words, if there's calcium and magnesium, it might well be limescale.
Click to expand...
But isn't using fully filtered RO water without any minerals is not good for good extraction?
Guess the water hardness tester strips are not enough?

i might just send a sample of water for lab testing as it can be done FOC from the RO water filter company 😁
 
#754 ·
yahyoh said:
But isn't using fully filtered RO water without any minerals is not good for good extraction?
Guess the water hardness tester strips are not enough?

i might just send a sample of water for lab testing as it can be done FOC from the RO water filter company 😁
Click to expand...
No no. You are missing the point. You want minerals, but not minerals which will cause scale - sodium bicarbonate and potassium bicarbonate are examples. Add 100mg/L and it will act as a buffer to avoid corrosion and will also conduct current so probes and sensors will work just fine.

No scale ever again. Been doing so over 2 years.
 
#755 ·
MediumRoastSteam said:
No no. You are missing the point. You want minerals, but not minerals which will cause scale - sodium bicarbonate and potassium bicarbonate are examples. Add 100mg/L and it will act as a buffer to avoid corrosion and will also conduct current so probes and sensors will work just fine.

No scale ever again. Been doing so over 2 years.
Click to expand...
Do you think using bottled water will be better?
 
#757 · (Edited)
Hey Guys


I have been having some issued with E61, where it seems exhausting some water while brewing since i did backflushing and lubing the whole thing!

here's a test while using blind basket

IMG_9298.MOV

drive.google.com drive.google.com

i already removed the lower part and reinstalled it but still the same, moreover ive been getting more wet pucks since this issue started.
Can you guys help!

Thanks

edit: i'm thinking about redoing it all, i will remove the lever\exhaust and inspect everything..hopefully nothing is messed up..
 
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