Lelit Bianca User Experience - Page 158

Need help with equipment usage or want to share your latest discovery?
Entreri

#1571: Post by Entreri »

Regarding adjusting pump pressure: If resistance is high enough, the pressure will eventually build up to pump pressure. Adjusting the paddle will not affect this. The paddle only controls flow of water = it would take longer time to reach maximum pressure at group head.

nick_111

#1572: Post by nick_111 »

dockoelboto wrote:Question about flow control:

I have my pump set to 9 bar:

I've been using the paddle to try and keep the pressure between 2-3 bar for pre-infusion. I allow the pressure to get to between 2-2.5 bar then I move the paddle all the way to the left. It usually keeps the pressure under 3 bar but it definitely keeps rising and on occasion goes up to 4-5 bar. I typically leave it left until the first drips of espresso come then I move it typically between 75-90% open. My question is with the paddle all the way to the left, should the pressure move at all or stay where I stopped it? I feel like it should stay at 2.5 bar if that is where I stopped it but maybe I'm wrong. I'm thinking my flow control paddle isn't working properly. Any advice?
I think it should normally stay where it stopped (given that the valve is supposed to be fully closed when the paddle is all way to the left). You can also use a blind portafilter to test if it is fully closed (take also a look at this video: http://www.youtube.com/watch?v=xXpobQ5tud0)

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homeburrero
Team HB

#1573: Post by homeburrero »

antony.h wrote:And 30g of salt per 100ml water? That's a lot of salt. :shock:
If I didn't rinse it clean enough through, would it cause problem to my machine? Or it's only rather taste matter? I tried it once. And now the water from my grouphead isn't salty. But it has the salt "aroma".
That is a lot of salt, but that's what you need if you want to recharge a rechargeable (SAC resin) softener. That resin prefers calcium and magnesium to sodium, so to cause the calcium and magnesium to be flushed out with sodium you need to give it a good amount of time with extreme amounts of sodium.

If you don't rinse it fully it could be a corrosion issue. Not because of sodium but because of the chloride ion (table salt is sodium chloride). If you rinse it til it no longer tastes salty you might still have hundreds of milligrams/liter of chloride ion, and even 10s of milligrams/liter of chloride may be corrosive. Note that the maker of that LeLit filter does not provide instructions for recharging them. That doesn't mean that it can't be done, but it's probably safest to just replace it per the chart in their instruction sheet. (See Lelit water softener cartridges in the water forum.)

If you go with an rpavlis-like recipe (distilled + bicarbonate) that has no hardness minerals then you have no reason to use that LeLit softening filter.
Pat
nínádiishʼnahgo gohwééh náshdlį́į́h

Entreri

#1574: Post by Entreri »

Hi all,

Was wondering if any of you are activly adjusting the pump pressure, or go for "set and forget"?
The reason for asking is because I have been interested in experimenting with turbo shots, and I think it is a lot easier to lower the pressure to 6 bar when I am in the mood for this type of shot. Was wondering if you can think of any potential negative consequences of adjusting this a few times a week?

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slybarman

#1575: Post by slybarman » replying to Entreri »

Why bother when you can use the paddle? Set your max on the pump and dial back from there with the paddle.

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nixter

#1576: Post by nixter »

Has anyone figured out why the Bianca is so prone to wet/soupy pucks? Yes, I know it doesnt affect the shot but I find knocking out a perfectly dry puck to be very satisfying. I've experimented with various puck to shower screen depths with no luck. I bought a puck screen which helps a bit but I find using it to be more annoying than the wet puck. I'm thinking it has something to do with how the water is evacuated from the group head once the brew lever is switched off.

I did my best at searching the site so apologies if this has been answered.

BruceWayne
Supporter ♡

#1577: Post by BruceWayne »

Is the Bianca prone to wet, soupy pucks? That hasn't been my experience with my machine.

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another_jim (original poster)
Team HB

#1578: Post by another_jim (original poster) »

The finer the grind, the soupier the puck. The Bianca is set up to make flow control shots, and tends to require a finer grind for the same dose in the same basket as a machine without all the flow control hardware. If you want to party like it's 1999, turn the needle valve all the way open by opening the paddle to the right, then removing it and inserting it all the way to the left, and opening it again all the way to the right. You now have the equivalent of a 1990s Linea with no jet.

Now overload a triple basket, make an espresso porn shot that has a dwell time of around 2 seconds, knock out the really pretty bone dry puck ... and then taste it, and count your blessings for soupy pucks.
Jim Schulman
★ Helpful

DanielJ

#1579: Post by DanielJ »

Hi, new Bianca owner here with a question.

When you first turn on the machine, the LCC shows the steadily increasing brew boiler temperature, and the display flashes while it warms up. After a few minutes the brew boiler reaches its set point but the display continues to flash for a while longer.

One might assume that when the display stops flashing, the group is warmed up and the machine is ready to use. In fact, the manufacture's manual states this is the case, and says that it takes about 25 minutes from a cold start. However, the general consensus I've seen in reviews and discussion groups like this one, is that it takes a minimum of one hour warm-up time before the machine is ready to use.

So what is the flashing display actually showing? Is it based on a temperature sensor located in the group? Is the machine ready to go when it stops flashing, or does it take one hour, or is it somewhere in between?

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another_jim (original poster)
Team HB

#1580: Post by another_jim (original poster) »

1) The key is not the brew boiler temperature, but the group temperature, which is heated via the thermosyphon. So the Bianca overheats the brew boiler to speed up the group heating, then lets it drop back. The flashing light after you've reached your target temp shows that phase.

2) The Bianca takes between 20 and 25 minutes to warm up. The everyone you talk about are referring to E61 machines in general, which can take up to an hour to settle in. Goosing the brew boiler changes that.
Jim Schulman