Thanks all. Appreciate your good words. The Bianca has arrived today and I am thinking my game plan to test drive it. May I leverage this thread to get some beginner advice? In particular, as a manual lever user, I can control flow, preinfusion time, amount of pressure freely manually. I do not understand how I can work with these with the Bianca. Suppose I can achieve the same control via the flow control(?). At the moment, I imagine the workflow can be: 0/ wait for temp to buildup, usual puck prep. Any flushing needed for the group head? 1/ while keeping the flow control closed, the pressure will build up slowly after I press the button. Then preinfusion starts. 2/ when I see the first drip, I pull the flow control all the way to the right to start the extraction. (Note: so I think I have no control on preinfusion time at this stage? I can only affect the preinfusion time via grind size.) 3/ during the extraction phase, I can monitor the pressure. So I think I have no control on the amount of pressure at this stage (instead I should change the grind size to change the pressure)? Or I can play with it by controlling the flow control? 4/ once I have the desired amount of liquid, I close the flow control. 5/ Remove the PF and clean up. Any flushing on the group head needed?

@"Knluk"#p28346 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* https://youtu.be/dAvY8Om77-0 *Internal tour* https://youtu.be/XW72A1SmQZ4 *Lelit Control Centre* https://youtu.be/Fr8YvPD9ij4 *Long PI Shot* https://youtu.be/MDTGHr9lL8g 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"#p28346 - 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.

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

@"Cuprajake"#p28350 @"LMSC"#p28348 @"MediumRoastSteam"#p28349 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 🙏

Just came to reply but everyone has already sent better tips than I could! The BB guide in the box (written by @"DavecUK"#1) Is incredibly useful and had loads of great info. Thanks again for a smooth transaction and enjoy many great coffees!

> @"Knluk"#p28346 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.

@"Knluk"#p28346 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 https://youtu.be/vMd3YtdfHyU

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. [upl-image-preview url=https://i.imgur.com/qo0acxc.jpeg]

@"Knluk"#p28411 It's heavy enough to be solid….

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? [URL=https://i.imgur.com/tMmScgE.jpg][IMG]https://i.imgur.com/tMmScgE.jpg[/IMG][/URL] 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? [URL=https://i.imgur.com/v7YFQub.jpg][IMG]https://i.imgur.com/v7YFQub.jpg[/IMG][/URL] 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?

Lelit Bianca just arrived

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

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.

Knluk

Quick question again pls.

For the shots I pulled so far, I spotted some channeling and I think it was due to the grind size is too fine. Taste was very bitter/ burnt and the mouth feel was thick. I have got 18g in and 40g out in 45s (no preinfusion and flow control fully open start to finish). (Btw I love the brew timer, it so handy). However, I have adjusted my NZ grind setting to 24 (close or filter coffee lever as suggested on the NZ). I used to grind at 17-20 setting when I was making coffee with the same bean with Robot. Anyone have NZ+Bianca can shed some light? I would keep going coarser today but I am quite skeptical when I look at the setting.

I also think my temp setting maybe too high currently the setting is at 95 degree for my medium dark roast. Maybe the temp is too high causing over extraction and making the burnt taste? I also noted that the coffee produced is noticeably hotter than that of my Robot.

The manual said this machine is designed to make 1-2 shots. How to I know the machine is ready and when it is not ready to pull another shot after one? I asked so because the temperature gauge still at 95 degree, group head still very hot to touch, and pressure gauge was zero (I presume it is normal) after each shot. So feel the machine is always ready to pull another one.

Any input will be appreciated.

LMSC

Knluk I am not a Bianca owner. For medium dark / dark, I would drop to 90/92. I would also dose lower, say 16.5-17g and grind a little grind coarser. For medium dark, I aim 1:2 on 16.5/17g. The dark would be about 1:1:5 for me. The lighter stuffs would be 1:2.5.

Ernie1

For Rave’s darker roasts I found anything above about 36 seconds for 19/38g to be bitter.

Try a coarser grind until you’re getting about 32 seconds. It makes a huge difference even for only a few seconds.

The Bianca should be ready to pull shots back to back quicker than you can prep the next shot.

Cuprajake

@“Knluk”

You’re over thinking. Try to just focus on the coffee. The machine is great.

The machine is ready for you when you are. 15-20 min warm up then just use it

DavecUK

With the Niche, don’t worry about how close you are to “filter”, that’s just a word. If the coffee needs to go coarser, go coarser.

Knluk

I got this after every shot. Is it normal?

coffeealex

Knluk I think it’s not unusual ( from my own experience) to get some residue on the shower screen. I tend to wipe my shower screen in between each shot with a cloth and try to leave adequate headspace in the basket to allow some freedom for the water to circulate. I use the upper circular line within the basket as my limit. it works for me

MediumRoastSteam

Knluk I got this after every shot. Is it normal?

Yes. You need to drop the shower screen every 2-3 days and keep things clean.

coffeealex

Can I just check ( as a new Lelit user ) that i am not overdoing things.

I run about a batch of about 3 shots in the morning and the same in the evening. After my last shot ( morning and evening) I backflush 2 to 3 times with water only. So in essence I backflush ( with water only) twice a day. I have noticed the paddle can sometimes get a little stiffer when warm compared to cold. Is this normal? expansion? I was going to lubricate the o’rings after about 2 months. Should i do it sooner? The shots are good. So no complaints there.

Also I clean the portafilter with washing up liquid at the end of use for the day. I take out the shower screen every 3- 4 days to clean it and also clean underneath the grouphead with a wet pad and a very small amount of fairy liquid, opening the lever at the end to flush any residue down. Finally wiping with a plain wet pad.

I was going to use puly every 2 months or so and then grease the cam. If I use puly should I grease the o’rings on the paddle also?

Alpesh

coffeealex

This is the routine I have more or less been following with my Bianca and based on how frequently I use it. Some useful links below (mostly to guides from @DavecUK).

Hope you find this useful and feel free to adapt as you see fit…

Schedule
- Daily
- Backflush E61 Group Head with Plain Water
- Every 2-3 days
- Wash and Clean E61 Group Head shower screen, and group gasket
  
  http://coffeetime.wikidot.com/shower-screen-and-group-gasket
- Wash and Clean Portafilter and Basket with Puly Caff
- Every month
- Refresh Boiler Water:
  1. Switch off
  2. Open hot tap untill no more water comes out
  3. Switch on allow to refill and heat up again
  4. Repeat twice more
- Every 3 months (or after every 200 shots)
- Backflush E61 Group Head with Puly Caff
  
  http://coffeetime.wikidot.com/backflushing-how-do-you-do-it
- Lubricate E61 Group Head Cam with Dow Corning Molycote 111
  
  http://coffeetime.wikidot.com/e61-lubrication
  
  https://youtu.be/0SaB9hHDeE4
- Use a cocktail stick and work some molykote onto the upper part of the ball joint and move the wand around
- Every 6 months
- Lubricate Steam Ball Joint (brass cup) and inspect O-rings
  
  http://coffeetime.wikidot.com/no-burn-wands-and-steam-tips
- Lubricate Paddle Mechanism/O-Rings with Dow Corning Molycote 111
  
  https://youtu.be/0uzBix582cs
  
  https://youtu.be/IvnESAbUTSw
  
  https://coffeeequipmentreviews.wordpress.com/2019/07/29/lelit-needle-valve-kit/
- Every year
- Open top of machine and inspect for any leaks or damage and take photos
- Descale Brew and Steam Boilers (may not need depending on water used)
- Every 4-5 Years
- Group Head Service

Ernie1

I would just flush a few seconds after each shot while the PF drains, cleaned off the screen a treat.

Then once a week -

Drop the screen and gasket into very slightly soapy water, use the group brush while the screen is off, and then rinse and refit the screen/gasket.

Wash the water tank.

Backflush four 10 sec cycles with water.

Monthly -

Pulycaff backflush & cam lube. Soak PF/basket in Pulycaff

3-monthly -

Lubricate paddle and steam wand ball-joint.

Cuprajake

Which gram basket are you using and also which dose style of bean, quick flush will bring the crud off. I used to water blind back flush the end of every session.

Knluk

Cuprajake I just learnt how to remove it from the PF and found it was 18-21g

coffeealex

Alpesh Thats a great summary!

Knluk

Alpesh thanks for sharing this. Thanks @DavecUK

DavecUK

I forget I wrote some of this stuff…in fact when I comission my Bianca Vs, I’m going to have to read my own stuff cos I’ve forgotten so much of it. 🤣

coffeealex

Well, after re-watching Dave’s excellent videos I thought i would just double check the lubrication on the o rings ( as i thought it would be good practice for getting used to the feel of the thread for later on. The job was thankfully pretty straightforward and with the help of the great videos it was back together in 10 min. Except for the fact that the grub screw ( I hadn’t noticed) had come out completely and rolled silently off the table. So having spent 10 minutes to do the job I spent nearly 50 on my hands and knees doing an inch by inch search of my floor, akin to a crime scene. Somehow I found it. It had bounced right underneath the recycling bin in the corner. So do not do what I did. Make sure you place everything you remove in a container so that it is all contained.

DavecUK

coffeealex Small parts that drop from any machine have a way of defying the laws of physics, and travel far further than they’ve any right to.

coffeealex

DavecUK you are so right! I have certainly learnt my lesson IE. to never assume that something won’t fall out, move or drop down. Assume it can and place it into a container.

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