Lelit Bianca just arrived

LMSC

Knluk GL and we look forward to your setup, photos and first impressions. Sure, you are going to love it.

You will get plenty of assistance from Dave, Jake and a lot of past and current Bianca users.

Please do watch some of the YT from Dave! All of them are a few years old and I won’t know if anything has changed since then!

Normalising Grind settings on Bianca

Internal tour

Lelit Control Centre

Long PI Shot

Dave has a YT video showing 8 types of shots on Bianca. I guess it’s a BB guide. I can’t find it on the YT.

Knluk

Cuprajake

LMSC

MediumRoastSteam

Thanks all. Lots of useful info to study on. I also like the idea to start from simple and learn from there. Will keep everyone posted here 🙏

MediumRoastSteam

Knluk - I’ve only used the Bianca a few times (At Dave’s) so my advice here is limited, but:

You don’t need to flush the machine before hand; You can if you want, but I wouldn’t bother;
If this is your first E61 machine, I advise you to leave the flow control valve alone, fully open, and see how the machine behaves/works for the first week or two;
Once you understand how the machine works, start with the valve fully open and try reducing the flow gradually to reduce the pressure gradually as the shot goes. Aim to finish the shot at 7 bar, for example.

There’s a lot of parameters with the Bianca. Don’t let all of those get in the way and frustrate you right at the start. It’s a lot to take in. Start simple, and progress gradually.

Cuprajake

just check the pid setting dave asks you to change,

after that use it normally for a while flow control open, then you can start with the valve, its great for slowing shots if you grind wrong

Ernie1

Just came to reply but everyone has already sent better tips than I could!

The BB guide in the box (written by @DavecUK) Is incredibly useful and had loads of great info.

Thanks again for a smooth transaction and enjoy many great coffees!

cjbailey1

Ernie1 my machine doesn’t appear to have come with a guide, is it available online? I’ve emailed Bella Barista to ask about it but I’m not sure i should be commissioning the machines without reading and understanding Daves wisdom!

Doram

Knluk 1/ while keeping the flow control closed, the pressure will build up slowly after I press the button. Then preinfusion starts.

The paddle for the flow control can be adjusted so that in the closed position you can have no flow at all, or that you have some flow (e.g. a trickle). You can easily check by lifting the lever without a portafilter and seeing if any water is coming out of the group.

If in the fully closed position your valve is completely closed (no flow at all), then if the paddle is in the fully closed position there will be no water entering the group and no pressure will build up (so no pre-infusion).

As for changing the pressure with the flow control - once the group is under pressure during a shot there will be water going in to the group and water coming out (through the coffee). As long as the flow into the group is the same or higher than the flow out through the coffee, the pressure will be maintained. As soon as the flow in becomes slower than the flow out (by closing the paddle), the pressure will gradually reduce. This is how you can change the pressure by closing the valve to slow the flow of water into the group.

ken0062

Knluk Welcome to the club, really enjoying using mine since getting hold of one last month

My favorite shots so far have been by bringing pressure up slowly to 2bar with paddle half open then maintaining at 2bar for about 5 sec, opening gently to about 9bar then gradually tapering off towards the end of the shot

Here is one I did earlier, I am sure someone more experienced can point out if I am doing anything wrong

Knluk

Thanks all for the advice and tips. Always find helpful support here!

it is here now. With my previously injuries but recovered back, I had to ask my wife to help to lift out from the box. It also looks much much bigger in real life. I was kind of admiring the compact size but worried about it is not solid built before I saw the real thing.

I off to start reading and learning now.

DavecUK

Knluk It’s heavy enough to be solid….

Knluk

Everyone must now know that I always have too many questions. So let me fire away:

1/ I used some stale bean to try a couple of shots. The first one I used same grind size as that for my Robot. Almost choke the machine and got 18g in and 35g out in 75s. For the second shot, I tried two dot coarser, similar result. Wet puck too. I will try to go coarser. But do you think the soupy puck is due to the choking?

2/ I dose 18g and mess up with coffee ground spilled around. Do I need a ring or the dose size is wrong or my technique is bad?

3/ between shots, I followed the instruction to remove the PF, left for 15sec, then flush the group head and clean it with cloth. Do I really need to use the brush every time?

4/ I found two scratch in the inner wall of the PF. Don’t think it is deep enough to cause channeling. Was it design like this or did I do anything wrong to scratch it?

5/ how do I know the machine is ready for the next shot?

6/ when standby, the pressure is 1.4 bar for the steam boiler but zero for both the group head and boiler pressure is it normal?

MediumRoastSteam

Knluk I dose 18g and mess up with coffee ground spilled around

You either grind into the cup which comes with the Niche and then transfer the grinds, or you use a tall ring around the PF.

Cuprajake

Single basket?

Yes you need a dosing ring. Get one that goes on the outside of the basket, and magnetic if you can.

Cuprajake

Normcore 58mm Magnetic Dosing Funnel - Espresso Coffee Dosing Ring - 15mm Anodized Aluminum with 9 magnetized Steel Compatible with 58mm Portafilter https://amzn.eu/d/1z1ojTW

Or similar some are higher. But you get the idea

Steam boiler you can set I always drop mine to 125oc other gauges won’t do anything till you use the machine

My routine was after making my coffee’s I would back flush the group with the blind filter and just water.

Temp wise and shot wise by the time you have made the next shot you should be good to go

Cuprajake

Don’t flush between shots

What water are you using?

Knluk

Cuprajake zero water with potassium carbonate and salt as per the recipe of @CoyoteOldMan

DavecUK

During a batch of shots, knock out the PF and clean with a dry paintbrush. Don’t wash it until you finished your last shot of that run.

If you use the paddle to reduce pressure towards the end of a shot, pucks will usually be a bit wetter. After PF removal give it grinding time to drain and dry befor knocking then brushing out.

Knluk

Thanks all for the timely reply! Look forward to my first drinkable shot

Ernie1 MediumRoastSteam DavecUK

Cuprajake"#p28427 LOL on not using the cup. I can’t explain my stupidity. :p

Cuprajake

MediumRoastSteam the cup would do the job 🤣🤦

Ernie1

Which basket are you using? It looks like a smaller one than I used regularly. I don’t think I ever used that one you have in the pic. The basket that was already in the spouted PF was the one I used. I’d dose 19g usually.

The scratches were in the baskets when it was new, I think they’re just machine marks and won’t affect the performance.

You shouldn’t need to wait any time between shots.

The pressure should be at zero and then rise to 9-10 for pump pressure (or whatever you’ve set it at) and then the group will vary based on paddle position.

Also Dave’s tip about letting the puck drain before knocking out was a game changer for me. I’d sometimes sit the PF on the drip tray while I steamed milk to let the puck dry out. 5-10 seconds and most wet pucks will be dry enough to knock out clean.

Ernie1

Knluk

As your first semi-auto machine it’ll take time before you get to grips with it. Feel free to keep asking questions.

I remember the frustration of soooo much wasted coffee. I remember learning on a machine with awful temp stability and I almost gave up.

The most important thing is to only change one variable - keep the dose size the same, the ratio, and then tweak grind size until you’re getting a nice shot. Typically 19g/38g in 28-32 seconds should be at least decent and then tweak further to taste if required.

Also if you have a dark roast to learn on, they tend to be more forgiving.