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Glad it helped!

I assume the grinder has been modified for single dosing. Even without modifying, this shouldn’t happen. Sorry I have never had this problem. It grinds far finer than I need for espresso. Are all the parts aligned?

I have set the max pressure at 9 bar but you can choose whatever you like. Check this link support.clivecoffee.com/en/lelit-bianca-adjusting-the-pump-pressure#

Taste is not massively different. The 078s workflow is far superior though.

Glad you liked it. A rapid ramp up can compress the puck excessively and increase channeling. A slow ramp up will prevent this. The puck erodes fairly quickly towards the end of the extraction which means the flow needs to be reduced relatively quickly. I now use an Acaia with the Pressensor app to maintain a constant flow rate.

@@UnderstandingCoffee thank you very much for your comprehensive and quick answer! I am getting my Bianca this week so I am looking forward to playing around with flow control.

Better puck preparation! Shaking has made a big difference. Also I no longer worry about how the extraction looks unless there is marked channeling as it depends on the coffee and doesn’t make any difference to the flavours.

Hi, The 233M does modern espresso very well and is edgier than the Niche. I think the SSP HU gives a similar profile, so I wouldn’t expect a big difference between the two. I don’t have any personal experience with the SSP HU though.

Its been a while since I used either. I think the difference wasn’t massive but perceptible. The 233M is great for fruit forward coffee at a minor cost to body.

There are many ways to estimate the best grinder setting but I don’t think opening the paddle fully will help. Simply because I always use preinfusion which hugely impacts other variables. Time is also a dependent variable which in itself doesn’t indicate much.

Sorry I don’t know

It depends on the coffee. My zero setting is a few notches past the burrs touching. My current setting is 3.4. 15 gm in 38 gm out. Is the grinder new? It works more consistently after a kilo or so. Are you using a bottomless portafilter? I no longer worry about how the flow looks as long as there aren’t any obvious spurters. Can’t say much without knowing more about your setup. My current prep technique is- grind at 1100 rpm. Shake using a shaker for 10 seconds, superficial WDT, preinfusion at maximum flowrate till 4 bar for 15 seconds, the aim for flowrate of 2-2.5 ml/sec maintaining a pressure of 6-8 bar.

The burrs will produce a lot of fines initially. Distribution is important. I found a lighter tamp helped a lot, otherwise you'll just pack those fines down too tight and get channeling. I also aligned the burrs which helped. It was actually only the rear fixed burr that needed around 0.1mm shim.

I use the Pressensor app along with the Acaia Lunar to measure flow. This combined with the pressure gauge at the group head is adequate. I would like to use the Pressensor though!

peter@timemore.com was very helpful and sorted it out fairly quickly. I would suggest contacting him

@@UnderstandingCoffee Thanks you so much, finally replacement the circuit board, Now how long will this new circuit board last?

I’ve not had any issues so far !

Glad you found it helpful!

Superficial WDT is required simply to level the puck. Have you seen the more recent video by Lance on how he makes espresso? In that video, he uses the WDT tool after shaking.

@@UnderstandingCoffee So what would be the specifics of the blind shaker? Is it really necessary?

@@Mfuaothe shaker provides the densification which allows for better extraction. The WDT tool should not go deep, just 1-2 mm. It’s simply to make the puck surface level.

@@UnderstandingCoffee Thanks for the answers, can I ask you one more thing that has nothing to do with this video itself? so I bought the breville smart grinder grinder and an oster perfect brew espresso machine (compact version with 51mm filter, I adjusted the burr to 3 and set it to grind 05 and still my espresso comes out in 12 seconds. I don't know if it's the pressurized filter or the fault of coffee with old roasts that my coffee always comes out very fast and acidic and the machine always indicates the minimum pressure, could the pressurized filter be the problem? or is it something else?

No problem. I am not familiar with the oster. If the roast is old, you will not get a good extraction and it will run fast. Try using coffee that has been roasted less than six weeks prior. Also I just realised you are using a pressurised portafilter. WDT or shaking really doesn’t really matter in that case as the resistance is generated by the small opening at the portafilter rather than the puck.

Slow feeding with the 078S results in coarser grinds. With extreme slow feeding, 1-2 beans per second, the burrs have to be almost touching each other to get anything usable. Good for turbo shots though.

@@UnderstandingCoffee Ah okay, interesting, not my realm though, I'm only into filter. :)

@@InVacuoMight be worth trying for filter as you will get less fines. Certainly sprovers do benefit from slow feeding.

@@UnderstandingCoffee Will definitely have a play when the 078 arrives (still gotta wait another month 😭)

It’s simply a 2x mirror stuck to a car vent phone holder!

Shaking time is a variable in itself! The duration of shaking has an impact on extraction. Try it out. 5 times is ok for turbo shot.

All the steps are necessary to get the best out of the coffee. Cannot think of any other term to better describe them. You can still get good coffee without but it will not be the best.

What machine are you using? Can you adjust the steam temperature? The trick is to get the air in quickly within the first few seconds and the rest of the time should be used for incorporating the microfoam

Thanks for your comment. You should carefully evaluate techniques before jumping on the bandwagon. Slow feeding works well for filter as it reduces the amount of fines. For espresso, it does not work, especially with the 078S. The grinds are coarse and the lack of fines results in poor puck integrity. With extreme slow feeding, for some coffees, the burrs need to be almost touching to get a decent puck resistance. For turbo shots, it might be ok but this is not my preference. Also, the rate of feed is another variable that we cannot control leading to inconsistency. I have set my rpm at 1100 which is the most stable setting. There is no difference between a hot and cold start at this setting. The grinder is powerful enough and does not stall with cold starts.

I don’t do RDT. It doesn’t really make a massive difference and it’s another variable that can go wrong.

It had about 3 kg through it I think. After the first 500 gm, the coffee was pretty good. Now after about 6-7 kg, it’s excellent. I think largely this is because of experience rather than seasoning.

@@UnderstandingCoffee I imagine so. Thanks for the answer. When you pointed out, that it was hard to get good light roast shots at 1400 rpm, I thought to myself, maybe this is related to why many people say that the machine needs 7kg seasoning and others say they had no issues. In stock settings, it seems to be set to 1400 rpm (it was in my case). I don't mean to be rude, but I wonder if those people tried to use lower rpms first, or stayed at the 1400 rpm at all times.

Great! 1100 rpm is absolutely the most stable setting!

Not really. I can’t see how the puck screen will affect the lever. If you haven’t already tried, I would suggest lubricating the lever. support.clivecoffee.com/en/e61-cam-lubrication-brew-lever

@@UnderstandingCoffee I have had the Bianca over 2 years and havent needed to lubricate. Quite a few people are saying the screen blocks coffee oils from lubricating the lever and creates a squeaky lever after a while.

I haven’t noticed anything tbh. I haven’t had to clean as much since using the puck screen. I still continue to backflush using a cleaning tablet every 4- 6 months depending on use. This stops the coffee oils from accumulating. The cam mechanism should be lubricated every time you do this. coffeetime.wikidot.com/e61-lubrication

Great suggestion! You still need to remove the funnel to get rid of the ridge made by it.

That in itself is a big reason to use one. Subjectively the extractions look better, but I appreciate a good-looking extraction does not always mean much. With the shaker, I have tried without, and the extraction seemed fine.

Agree, it isn't a great logo. If the Weber shaker was half the current price, I would have gone for it.

Initially, I found the brand and logo strange for coffee products, but after getting used to it, I now own five of their products. 😂

The MHW-3Bomber website states that the shaker can be used for 51-54 mm and 58 mm. I think if you use a 54mm dosing ring and place the shaker on top, it should work as the inner diameter is smaller. . Might not be the best fit but it should do the job.

The 078S has very little retention. At most, I get 0.1 gm retention! So I don't really feel the need to measure ground weight.

Same for me, I also have the 078s and I almost always (like 95%) have 17,5g in, 17,5g out so i stopped weighing after grinding a while ago

No, it doesn’t have a magnet. The Weber shaker does though. From what I’ve read, the Weber shaker magnet doesn’t work very well with the 078S.

@@UnderstandingCoffee thanks for the info!

Centering the shaker underneath the shoot doesn’t have to be exact. You’re going to be shaking it afterwards anyways.

@@DigitalicaEGIt’s to reduce the amount of grinds flying outside the shaker

Was looking to buy the Weber one but Lances video dropped before I had a chance to buy one.

Of course you can. It just makes it easier to transfer to the portafilter without making a mess and potentially uneven distribution

@@UnderstandingCoffee Looked pretty messy to me... 😂

@@UnderstandingCoffee Anyway, just use a funnel and problem solved

@@jontptit was the first time I used it so it’s not going to be the tidiest. I now use a dosing ring as LH suggested but don’t release the grounds from a height. Works well

@@UnderstandingCoffee Right. They need to make a variety of these, based upon grind size and roast level. I doubt it's a good idea to use the same shaker for dark and light roasts, or coarse and fine grinds - the distribution must be completely different 😂🤣

Try shaking for 15 seconds. I will publish a video soon about my workflow. I don’t release the grinds from a height. It just makes it messy

@@UnderstandingCoffee Will do.

I use a dosing ring and place the shaker on top. You don’t have to lift the shaker. I think if you use a coarser grind, it will fall easily. If you prefer finer grinds, it’s a bit more difficult to drop the grinds.

It’s about making coffee consistent and easy!

@@UnderstandingCoffee I do that every day without these ridiculous overpriced and over engineered gadgets, it's coffee not a science experiment 😂