[ASMR] Dial-in Espresso Workflow with Lelit Bianca V3

Recipe for Medium to Light Medium Espresso using Lelit Bianca V3.
I used to not be able to get these kind of flavor on espresso.
Hope it'll help deliver you a delicious espresso with fruity notes beans.
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0:23 - Niche Zero Grind Size
0:56 - Recipe Plan
1:45 - Pulling Shot
2:35 - Recipe Summary
#lelit #workflow #nichezero #latteart #melbourne #coffeebar #homebarista #homecoffee #homemade #coffeerecipe

[@ligod9009]

can't wait to try this out

[@astrochan1212]

Do share your result! :)

[@irishcubs2]

How are you liking the bianca v3 and niche? I've been looking at upgrading my home setup and this is the combo I keep coming back to...

[@astrochan1212]

Hello, it's been great so far, been looking around for a while as well, before buying. I came from Oscar II and Baratza Sette 30 AP. Missed the steaming tip of Oscar but power wise its about the same. Espresso no doubt it's an improvement, hope this helps.

[@johny7116]

Thanks for the video! Your flow paddle position during the ramp up of your preinfusion would have had the group head pressure at 9 bars within a few seconds on my Bianca. I have dropped my pressure down to a max of 9.5 bars but the machine pressure jumps up fast even when the paddle is open 30% or so for just a few seconds. Did your pressure jump up past 2 bars initially prior to pre’ or does it stay under 2 bars with the strategy in the video?
Also, I usually only do pre-infusion for 5-10 seconds and my shot time after is between 22-27 seconds. Do you find with longer pre- infusion, the necessary shot time for extraction decreases? Seems like your actual shot with 9 bar, plus the decreasing pressure at end was only 18 seconds, which generally would make for not enough extraction (sour, acidic…).

[@astrochan1212]

Nowadays I do start the shot with the paddle on 1/4 open, and adjusting the pressure from there, after 5 seconds, usually the pressure will go up, depending on the recipe, I usually move the paddle slowly to have the pressure goes up or stay on the 2-3 bar.
So far with my espresso machine, it'll reach 10 bar when fully open, thus I usually slowly move the paddle to the right (not 100% open) to achieve steady 9 bar.
With longer pre-infusion and steady 9 bar, my extraction time so far has not decreased by much. Hope this helps. Cheers.

[@VirTERM]

@@astrochan1212 On the video you start with high pressure for a few seconds and then you lower the flow to limit the raising pressure.You also mentioned extremaly low setup on the NZ... On mine, I use 18 for a fine grind suitable for blooming shots or for Londinium like profile.

[@zafi3054]

38 seconds and 40g out is without the pre-infusion, correct?

[@astrochan1212]

If i remember correctly my shot in this video include the pre infusion

[@zafi3054]

@@astrochan1212 thx, some people include preinfusion in their times and others dont

[@astrochan1212]

@@zafi3054 Your welcome :) Hope you have a good espresso pull!

[@astrochan1212]

Hey there, hope this recipe will help you as much as it has helped me to have better tasting espresso :)

[@dr.angerous]

Still the plastic sticker on a hot grouphead huh

[@astrochan1212]

Haha, haven't peel it off, how's your calibration went ? :)

[@dr.angerous]

@@astrochan1212 :). Perfect, the normcore force tamper saved my life. Apparently I was tampering super light with the steel tamper and that was the mistake. Now calibrated 15kg working like charm and I had some amazing espressos, no more sour only