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
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
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.
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.
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.
@“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
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
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 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
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?
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.
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.
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.
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
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:
Every 3 months (or after every 200 shots)
Backflush E61 Group Head with Puly Caff
Lubricate E61 Group Head Cam with Dow Corning Molycote 111
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
Lubricate Paddle Mechanism/O-Rings with Dow Corning Molycote 111
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
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. 🤣
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.
Alpesh Thats a great summary!
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.
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.
Just pull a shot to make an affogato. (video attached). Does the shot look alright to you?
Taste wise, it is a 7.5/10 for me. Texture is nice and thick too. Spotted some channeling on the side(?) and small stream of coffee shooting out sideway. Is it normal? The flow looks too rapid to me when I look at it. And I get 40g out of 17g coffee is 20 second. As this grind size gives good taste, should I adjust the flow paddle? (It is now fully open)
You need to tighten up the grind a bit, that’s quite a fast shot. If you are using a Niche try two marks finer.
DavecUK great advice. I just tightened the NZ by 2 marks and got 17in/38out in 25s, the flow from the bottom of the basket looks much better. I also lowered the temp to 91 degree to help with the bitterness I expected. Happy with the result.
Planned to schedule my first maintenance this weekend. Tried to remove the filter screen but fail. Scared that I may damage it if trying too hard. Let me watch some video and try again this weekend.
will try to play with the flow paddle next week. So far, I am very happy with the machine and the combination with NZ.
Amberale I use an old silver teaspoon.
They are cheap to buy at boot sales and Op shops.
The silver should be softer than the chrome on your machine.
Plastic is softer than silver, and a bike tyre lever tool is the perfect shape to get the screen out.
were as i dodge the clip pinging across the room every time i take the leva’s out
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
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Knluk I tend to find the handle side of the spoon works the best to initially lever it out. Try different sizes until you feel it is gripping. The most important thing is that you do it regularly, maybe every 3days to a week. This will make a big difference in the ease of removing it, as not doing it regularly will make it substantially more difficult to remove it easily. That’s what I have found.
Thanks all for the tips. Let me explore various ways. I wonder why can’t the machine maker supply a suitable tool for that.
Knluk Thanks all for the tips. Let me explore various ways. I wonder why can’t the machine maker supply a suitable tool for that.
I guess they would feel silly putting a couple of spoons in the packaging. 😁
Amberale Coffee at 105 °C, anyone? 😁😂🤣
Hi again :)))
I found the Bianca is very user friendly. After a week of use, I am now able to pull shots without much thinking. I feel my hands having a lot more free time compared to pulling the shot in Robot and needing to switch to the stove and steam with bellman. So handy! I can also steam some silky paint texture milk for latte art. :) I know some dislike the outlook of E61 but it does smile to me and the visitors. See if I will get bored and think it is too much of shinny solving colour and then I may consider powder coating some part of it (if I figure out how to remove some part of the outer case).
while I can pull a 7 or 7.5 out of 10 shots with my favourite bean (chatswood from Rave), I am aiming higher as I can pull out a solid 8 or 8.5 from Robot. The issue I observe consistently is the brew time is too short. I usually got 37 to 39g out of 17g bean in 15-17s(!). There is also occasionally one very small stream shooting side way from the outline hole of the basket. I tried grinding finer but even half mark bring out noticeable medicine like bitterness. Tried two mark finer and it becomes sink shot. The temperature is already lowered to 91 degree. Now I am still keeping the flow paddle all the way open. Should I try preinfusion? Close the flow paddle a little bit?
Knluk With the robot you probably got used to shots that were at a much lower temp made using the beans you like.
Your shot times should be longer, so you need to grind a bit finer and try dropping the temp more.
It’s also worth exploring other beans perhaps lighter ones.
I’m basing this on your sink shots being Bitter? It would help if you could describe more about what makes them sink shots.
DavecUK yes. It is pretty bitter and very strong, also with burnt taste. I was also shocked as I thought 15s should make a bad shot. I was also thinking to lower the temperature but is lower than 91 degree too low?
will also try other beans as I need to make a new order now. Anything good on the medium/ medium dark side for Niche/ Bianca combination?
As an experiment, with the Chatswood, try the spouted portfailter, 19g dose, 38g out and see if you can consistently get 30-32 seconds.
It’s also one of my favourite espresso blends and having extracted probably 5-7kg of it, I find 30-32 seconds at 95 degrees is the sweet spot. Less than 28 seconds and it’s almost undrinkable. More than 35 and it starts to get bitter very quickly. As a note, I never adjusted the boiler temp or steam boiler temp the whole time I owned it.
The spouted filter should help mask a few prep inconsistencies and will be way more forgiving. If you can get a consistent 30 sec shot with spouted, you can assume more consistent prep (WDT/tamping) will be causing some of the frustrations with the bottomless.
I’m using a flat burr grinder vs your conical niche but beyond that I can’t see why you shouldn’t be able to get consistent 30 second shots with Chatswood.
Ernie1 The spouted filter should help mask a few prep inconsistencies and will be way more forgiving. If you can get a consistent 30 sec shot with spouted, you can assume more consistent prep (WDT/tamping) will be causing some of the frustrations with the bottomless.
With a spouted PF you can worry less about how your bottomless pour looks and instead focus on how the shot tastes, but it won’t be more forgiving - if the shot is channeling with a bottomless, it will also channel with a spouted PF, only you can’t see it.