Lelit Bianca Pressure Profiling Standard 9-Bar
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- Learn from Java Jim how to achieve the optimal 9-bar extraction for your espresso using the Lelit Bianca!
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I like your teaching style and am learning more from you telling me the same thing that others do in "how to" videos. Keep the videos coming...Thanks!
This is the most technical explanation I have ever heard of the brew process, thanks! And there's more?? The white spec - since it right on the top and clean, likely something the tamper picked up from the table. It wouldn't be that clean if it went thru the grinder.
Why should the coffee remain in the portafilter after the Shot? It messes up the shower head. Clean it after the Esspresso shot.And please never knock on the side of the portafilter. Also, when you starting to re- tamp one side, you’ve lost already the game.
Thank you. Mine arrived today. This is very helpful.
The best instructional videos on the web, Jim. Wonderful job!
Please DON'T KNOCK against portafilter to avoid channeling...
;-)
DISLIKED his video as soon as i saw the knocking .,
You are right but tbf, this isn't a how too on dose and tamp. ;-)
Like your straight way to reach success!
Thanks for the tutorial! If I am not getting a crema, what is tge probable cause? Tried finer, coarser...coffee is good but still no crema...
Great instructions; all of your video’s. Just about to commission my own brand new Bianca!
Of course. His wife is pretty good at making adjustments. I lover her. She is so smart.
Thank you so much for making this videos! very educational content! I just recieved my Bianca - but i seem to have a problem. The group head gauge is only getting to around 4-5 bars with the blind filter in with the pressure profiling valve turned completly, odd right?. Im using direct plumbing and I have checked if the machine is getting enough water, which it seems to do. Do you have any idea what I might be doing wrong? or could there be something wrong with the machine? THANKS!
At min 3:52 ....it is not heat exchanger(HX) machine....it's just a dual boiler :)
Yeah that confused me too!
In a commercial setting, if you knock out the coffee, clean the basket, lock it back in, you might need to clean again when you take it out again. If you just leave it there for a few minutes until the next order is up then you not only saved time cleaning, you also eliminated a chance to jam used coffee into the group head gasket. At home? Clean it out.
but then if it s just a few minutes, you might as well still take it out, and even prepare it for the next order, it s not going to be cold, and it will already be clean or even ready
“I just go with the flow“ - Java Jim
Knock out the puck straight after you've made your shot. If you leave it in it makes harder to knock out later and progressively dirties the shower screen making it harder to clean later.
Although a good practice, I find it to be a negligible issue. I have left even overnight and didn’t have much trouble to clean it.
Outstanding video Sir !
Like the flexibility of the flow valve to work adjusting to a finer grind keeping it at the 9 bar. Thanks
Hoping to get a new job I just interviewed for. Definitely considering getting this machine once I've saved up enough. The other would be a Mara with the flow kit.
That tamper hit though!!! That will break the puck on the bottom
I find leaving the puck in after brewing (if that is what your talking about) makes the puck more difficult to remove cleanly. I remove the puck immediately after brewing. Spec looks like chaffe.
don't knock or twist - you'll damage the puck or break away from the basket wall. Also flow control doesn't equal pressure control - it's just takes longer if you don't open the needle valve all the way. Brewing coffee at 11 bar is unnecessary! Don't swirl - stir and finally you're supposed to drink the shot immediately - espresso starts to separate immediately.
Cool machine. Some items i like to know if i am right.
1. Ticking after tamping, this will maybe create cracks in the puck?! I learned to avoid it after the tamp.
2. Duration when porta is inserted, this was very long with the first shot. This will burn the coffee right? When installed its best to imediately turn on the flow?
Why do not more machines have this extra pressure regulation/adjustment?
1. Ticking after tamping, this will maybe create cracks in the puck?! I learned to avoid it after the tamp.
***To each his own methods. There is no wrong or right. Only opinions.
2. Duration when porta is inserted, this was very long with the first shot. This will burn the coffee right? When installed its best to imediately turn on the flow?
***Yes, best to make as quick as possible. However, for demonstration purposes, the learning is more important.
Why do not more machines have this extra pressure regulation/adjustment?
***Maybe you should ask those other manufacturers.
If you will make the next espresso within 15 minutes, leave the puck. Otherwise clean it (before it dries).
Also never hit the brass of the ports filter with the tamper. It will dent. If at all give the basket a tiny knock. A lot of ppl strongly oppose any knocking.
Also with an E61 dual boiler make a 2 sec heating flush before attaching the pf.
Great video, thanks
I am wondering what steps I should take to address an Alarm 03 on my Lelit Bianca - I can't seem to find an answer.
Please contact us directly if you purchased from us. Otherwise, if purchased elsewhere, please contact your selling dealer.
The white spec is probably some chrome you chipped from your portafilter when you smacked. Why would you even do that?
Is it advisable to adjust the opv in this device?
It looks like the maschine has bend by putting in the portafilter, am I right? How is the stability of the bianca?
Java Jim can make all prosumer espresso machines flex! He drinks a lot of espresso that gives him super heroic powers! On a serious note, Java Jim had Lelit reinforce thd inside of the production models with a strong metal bracket that attaches the boilers and front wall.
This isn’t pressure profiling.
I make coffe from one month using lelit Bianca. Before never do a coffe.......In one month I think that i have more experience than this guy. He does everything wrong.....impressive
did you say you have been trying this 'prototype' for 18 months?!
He spends a lot of time talking about my wife, and I don’t see a ring on his finger. Also, I’m not super confident in his technique as mentioned by others. Focus on your skills, less on my wife. She drinks tea, has an MD, and doesn’t care about using my machine.
How do you find the steam performance of this machine?
Nice crema! What blend is it ?
The world will never know. After two months, we still trying to figure it out because we use many different coffees in testing and for videos.
I knock it out directly after. Coffee has acid and if it was left in and forgotten it can clog /damage the port a filter.
Is there a reason why you don't purge/flush the grouphead between shots? Also, aren't you supposed to start pressure profiling by gradually ramping up the bars?? Yet you start at full throttle 11 bars...
The machine is dual boiler + PID... Only for the heat exchanger (HX) machine do that....
It's the whole fun of the machine. I'm finding lots of different 'recipes' for pressure profiles using the paddle in videos on YT with different presoak times and bars of pressure for the same shot...fun!
@@fun2rideadventure Actually double boiler machine needs it as well to heat up the grouphead.
Thank
How descale the Lelit Bianca?
There is one thought. After making coffee, rinse group head and clean portafilter.
I want one.
Never, ever leave the coffee puck in the basket. Clean it up as soon as you are done.
That speck might be a tiny bit of grinder burr that broke off
Why would you want to brake such a beautiful machine !!!!!!
the white spec is most likely a piece of coffee bean chaff. no problem.
At what pressure dose the programmed funtion work at?
It is a little freckle from the grinder burr
Show her. Your wife wants to see! you said well endowed
I did enjoy Bianca. She is so fun and playful. She also squirts nice crema
Had to quit because of the music in the background
that extraction was way to fast,I bet it's sour as a lemon
Thank you for your opinion. It was about 2 ounces in 27 seconds with a ton of crema. If it was too fast, 2 ounces would have been extracted in less than 23 seconds. Again, thanks for your your opinion.
This guy is a complete muppet and in no position to ever be giving advice to others about coffee.
Hey, whoa, muppets are better than people in every conceivable way, show some respect!
Why do you guys name espresso machines after my favorite porn star's name?