Fiorenzato Bricoletta - A Pro's Perspective

[malachi]

Next up on the bench for me... the Fiorenzato Bricoletta.


The classic style of the Bricoletta, perfectly represented here by its badge

Dan (along with others) suggested that this might be an ideal candidate for my next review based on my thoughts on the Mia. So (being the guy he is) he managed to round up a plumbed-in, rotary pump version from the kind folks at 1st Line.

Of course, with perfect timing the machine arrived right before I have to leave for the weekend. Whatever, I figure I can be a little late, right? There is no time for me to actually pull any shots or anything (that's going to have to wait until next week) but at the very least I figure I can shoot some 'teaser' photos for you all.





First impressions are favorable - the machine reminds me of the classic Gaggia and Faema machines from the '50s. A beautiful look IMHO. The machine is very solid and well constructed seeming.
I'm really looking forward to this!

See you next week.

[HB]

Thanks Chris for taking the time to snap a few pictures! Enjoy your weekend, and in the meantime, below are my thoughts from last year's Counter Culture Coffee EspressoFest:

Jim at 1st-line sent down the Fiorenzato Bricoletta lever model with rotary pump and direct water connect. I've plumbed in my own machine, La Valentina, and wouldn't go back to the tank-and-driptray routine again. The Bricoletta represented one of the three machines with direct plumbing at the 'Fest.

The Bricoletta arrived Friday, so I didn't get any quality pictures (sorry!). It initially didn't heat up and we found that one of the heating element wires had pulled loose during shipping. While we had the covers off, I had a chance to peek more closely inside. I was impressed by the component choices at the price -- in addition to the rotary pump, it includes a Gicar controller, two-level driptray drain like on the Cimbali Junior, and even stainless steel push-in connectors between the pump and boiler. The boiler is nickel plated, which made for a machine nearly as bright on the inside as the outside.

I watched a couple attendees using the Bricoletta but somehow never managed to get behind the wheel myself. I was curious to see how the combination E61 / rotary pump worked in comparison to an E61 / vibration pump, i.e., would the faster ramp up in pressure affect the preinfusion noticeably? And how was the steaming on it?

Later in the same thread (link), I summed up my picks for "best of show - newcomers" which included the Bricoletta:

Fiorenzato Bricoletta - although I only watched others work this machine, I had time before the event to poke around the insides and noted good component choices. The rotary pump filled the space usually reserved for a water tank and the drip tray was ready for plumbing. In my book, any rotary machine that breaks the "fill it / empty it" cycle out of the box and doesn't scrimp on the internals at the Bricoletta's price point is one to watch.

[terryz]

Hey Chris,

That machine looks cool. I will see you on Monday for the install!

[shadowfax]

Man, Chris, you haven't even had the time to take the black cap off the top of the E61 group bolt or the sticker off the top of the head! you must have been in a hurry.

Very nice pics, I'm really looking forward to this one... I thought about getting this machine, until I saw Valentina.

I'm curious, though, you like the look of Bricoletta, and yet you said of Mia (my favorite line in your review) that you liked how she didn't get "all bauhaus on [you]"--I would have thought that Bricoletta, with its curvy E61 head, 19th century-style lever and knob controls, and corrugated housing, would be about the textbook definition of a machine getting "all bauhaus" on you.

[malachi]

The Bricoletta is Art Deco, not Bauhaus.

[shadowfax]

I had no idea you were so specific when you said Bauhaus... I assumed you were referring more to modern, quirky, unusual style design. whatever, hey...

I'm not sure if I'd classify it as art deco, though. Certainly, though, you're right, not bauhaus as such. little too decorative for that. I might classify Valentina as a bit bauhaus, though, except for the E61... It's sort of innately decorative. But the flat panels, the smooth knobs, the sharp angles. it's a pretty plain design, Valentina.

Bricoletta is more decorative, but I don't understand what's specifically "art deco" about the design. When I think of art deco I think of those funky rectangular/other geometric shapes, stylized everything, concentric arches, etc. Lots of lines and edges, in a much more elaborate way than bauhaus design. Bricoletta doesn't fit that image to me, it's got a lot of curves and contours, from the E61 head to the corrugated cover.

Sorry, heh, I am distracting you from the true pursuit. I look forward to reading your first impressions tomorrow

Edit: Oh, I did just notice the logo in the picture you took... hadn't seen that before. What a badass logo! I'll definitely give you that I think the logo is very art deco.

[malachi]

So day one is down. Whew...

The machine is all set-up (for now it's running off a 5 gallon tank, a Flo-Jet pump set-up with an Everpure filtration unit and a 3 gallon wastewater tank). Setting it up was actually pretty damn quick. I continue to wonder why all home machines are not plumbed in.





After my first day - I honestly cannot see why anyone would prefer a not plumbed in machine. It is so nice to be able to go back to rinsing cups under the hot water spout, dumping shots in the drain tray, pulling shot after shot after shot... and just not worrying.

Anyway... the machine is simply gorgeous to look at. It really reminds me of the Art Deco "trash can" Faema machines from the late '40s and early '50s. It just, to me, screams Italian Espresso Machine. Lovely!!

I started off by stripping the chrome out of one of the provided double portafilter. I hate the taste that a new, chromed portafilter imparts to espresso and for the last 3 years have assidiously stripped all chrome from new portafilters before pulling any shots.


Well broken in La Marzocco on left, new stripped portafilter in middle, new raw portafilter on right

I scrubbed and backflushed the machine and then pulled a couple garbage shots. Then I loaded up the Cimbali Junior with some of the Olympia Coffee Roasting Big Truck espresso (as Terry was helping out) and pulled a triple shot.... a bit hot and a bit fast. A quick adjustment and the second shot...



Wow.
Terry and I looked at each other. I said, "you know this blend better than I do but this tastes like the best shot of Big Truck I've had." He said it was an excellent, excellent shot.
Damn.
Nice powdered chocolate notes, a little high end winey fruit, good aromatics, heavy body... nice.

Okay... some more shots. Some experimentation. In goes the naked portafilter, then the stock portafilter, then back to the La Marzocco one. Wow... more really good shots.

Roll in the Stumptown Hairbender, swap in the standard Bricoletta portafilter and a few tweaks to the grind later... voila.



I believe we have a winner.

[JonR10]

Great photography!
Mouthwatering shots!

Yowsah!

[malachi]

I'm really looking forward to tomorrow.

I've got some Stumptown Hairbender, some Stumptown Guatemala Finca San Vincente, some Olympia Big Truck, some Zoka Yirgacheffe and some Zoka Col. Fitzroy all lined up. WooHoo!!!

I opened the machine up this evening. It's very cool. Very simple, stripped down and almost basic, but almost every single component is top-notch. Construction is solid and professional. Very smart, very cool.

[luca]

Chris,

The phrase 'kid in a candy store' springs to mind ;P

I wonder if it will be up to snuff steaming-wise.

[malachi]

I just made a cappuccino for my girlfriend (pre-work drink). Steaming seems very good.

About to start pulling shots.

[malachi]

Morning report...

Started off with a Stumptown Hairbender cappuccino for the girlfriend (she had to run to work, so there was some good time pressure - felt like working the bar again). I'd not played around with the steam wand at all before this. First pitcher of milk... hmm... actually, quite good indeed. Not the world's greatest latte art (to say the least) but acceptable. Cool.



Tasted it... wow! Very nice indeed!!

Then some shots of the Hairbender for myself.
First thoughts are that I seem to be getting more of the "clarity" from the espresso made with this machine that with other home machines. It's still not quite as defined as what I would get off a Mistral or the like, but it's less fuzzy. I'm thinking it is probably the result of the rotary pump in this case.



I'm also finding that, with the Bricoletta, the "water dance" temp surf methodology is far easier and more effective than I'd found with other machines. I still prefer to temp surf immediately before pulling the shot - I find that I get a flavour profile out of the coffee that is more similar to what I'm used to. Personal taste is all.

I then switched over to the Zoka Col. Fitzroy.
I think this would be an ideal blend for many home espresso enthusiasts - especially those who drink milk drinks. It has a pretty wide range of tolerable brew temp - it's robust... If you make lattes or the like at home, you should try this one out.

I steamed up a bunch more milk - this machine steams quite well. I like the stock two hole tip well enough (though I had to use some teflon tape to stop it from leaking). The wand orientation is good. Power is sufficient. I'd like to try a couple other tips and will do so - I would guess that I'll find there is a tip out there that has a dispersion pattern that I prefer, but stock, out of the box, the Bricoletta seems to steam quite well.



I'm pretty happy so far!
Three different espresso blends from three different roasters - all handled with relative ease. Milk - textured well.

I'm going to pull some single origins later on - it should be interesting.

[Abe Carmeli]

Chris,

What pitcher size are you using for steaming?

[malachi]

12oz
It's what I have always prefered for everything except 16oz drinks (which I never make at home).

[malachi]

And on to an afternoon of single origin tinkering...

First up - the Zoka Organic Yirgacheffe. Then the Stumptown Guatemala Finca San Vincente.



The Yirg took some doing to get right. It seems to be best (to my taste) with a seriously coarse grind, a 18oz double dose and a 1.75oz extraction in about 28 seconds. After experimenting a whole bunch, I dialed it in and got some wonderful, aromatic, fruit and chocolate bomb shots.



I then moved on to the San Vincente. I've pulled shots with this coffee in the past, and found it to be a wonderful origin espresso. It lived up to all my expectations. Chocolate covered cherry goodness!



While the Bricoletta seems to hold the promise of getting more out of a commercial espresso blend that the home machines I've used in the past - it seems to still shine brightest with the single origin espressos. The shots of both the Yirg and the Guat were on par with what I've had from commercial espresso machines. Really lovely.

[bgchpmn]

I have a few questions since you are a proxy to the machine and I haven't seen conclusive pictures yet...

Are there appreciable gaps between the cup warmer and the corrugated metal surrounding it? (Do you feel like taking a top-down photo?) Where do the in and out hoses join the machine? How is it to use plumbing out in a home context? It sounds convenient as long as it's easy to keep everything clean.

Thanks.

[malachi]

Due to corrugations there are gaps. I don't consider it to be any issue - it's not like it's a functional problem if you know what I mean.





Stainless hose in back, left corner in middle photo is intake. Clear plastic hose in last photo is drain (located under drip tray).

[malachi]

Kyle (Larson, 2005 WRBC Champ) came over to play with the machine. After a couple (aborted) tries at good milk (OK, he's used to the Mistral) we decided to swap to the Gold Pro Tip.

Suffice it to say that this was a good decision...



I'm hoping to source a couple other tip options to try out.

[shadowfax]

Man, chris, that's really interesting about the steam tip. It's lacking, as well, or do you think it's maybe just harder to get used to?

[HB]

I'll chime in with my two-cents worth...

Every machine is different, every machine requires some technique adaptation. I have a new sense for this after spending weeks on the A3, then "gearing down" for the Brewtus (link). I bet with enough practice, Kyle could steam a decent microfoam with a straw and some of Houston's hard summer wind (yes, it is that humid).