Is your paddle set correctly? If it's open 1/4 of the way yet the pressure is still going up? I've just gotten a Bianca v3 and usually start with 4bar for 5 seconds then full to the left where it drops very slowly before turning it all the way to the right for the remainder of the pour to get upto 9 bar where it will slightly over shoot to 10 and I back it off about 1/8th to get back to 9
Thanks for your comment. Congratulations on the new Bianca. It’s an awesome machine. I have set the paddle to stop flow when it is turned fully to the left. Lelit had set the paddle to allow some flow even if fully turned off, at least in version 1. If the grind is too fine, you will see a slow rise in pressure as even a small amount of water will result in a big increase in pressure. In the later part of the video, where the grind size was appropriate, the pressure didn’t rise when the paddle was turned fully to the left.
Please check my other video. There are many ways to use the flow control. For medium dark to dark roast, I’d suggest preinfusion at 2 bar until the first drops followed by slow rise to 9 bar. Reduce flow near the end. Total brew time is generally 28-32 seconds at 1:2 to 1:2.5 ratio. For medium and light roast, I use 4 bar preinfusion for up to 20 seconds, slow rise to 8 bar and slow decrease to 5 bar. Total brew time is generally 35-40 seconds at brew ratio 1:2.5 to 1:3
Crema is no indication of quality of the espresso. It’s a myth that good espresso should have a lot of crema. In fact poor quality beans such as robusta beans produce the most crema! Arabica beans generally produce less. Some roasters produce espresso specific blends that produce great crema but in itself crema doesn’t add to the flavours. The blend I used doesn’t produce a lot of crema but tastes amazing. Have you tried tasting crema? It’s bitter and horrible!
That sputum cup is a brilliant idea!
Yes it’s is. I can’t claim credit though🙂
Is your paddle set correctly? If it's open 1/4 of the way yet the pressure is still going up?
I've just gotten a Bianca v3 and usually start with 4bar for 5 seconds then full to the left where it drops very slowly before turning it all the way to the right for the remainder of the pour to get upto 9 bar where it will slightly over shoot to 10 and I back it off about 1/8th to get back to 9
Thanks for your comment. Congratulations on the new Bianca. It’s an awesome machine.
I have set the paddle to stop flow when it is turned fully to the left.
Lelit had set the paddle to allow some flow even if fully turned off, at least in version 1.
If the grind is too fine, you will see a slow rise in pressure as even a small amount of water will result in a big increase in pressure. In the later part of the video, where the grind size was appropriate, the pressure didn’t rise when the paddle was turned fully to the left.
@@UnderstandingCoffeehow did you adjust your paddle to be like this?
I like your flow you’ve shown in your videos and keen to try for my shots
@@osdlihxkcvn I recommend watching this video by Dave Corby. He was involved in the design of the Lelit ruclips.net/video/xXpobQ5tud0/видео.html
Can you explain how to use the flow paddle. I’m looking to purchase this machine
Please check my other video. There are many ways to use the flow control. For medium dark to dark roast, I’d suggest preinfusion at 2 bar until the first drops followed by slow rise to 9 bar. Reduce flow near the end. Total brew time is generally 28-32 seconds at 1:2 to 1:2.5 ratio.
For medium and light roast, I use 4 bar preinfusion for up to 20 seconds, slow rise to 8 bar and slow decrease to 5 bar. Total brew time is generally 35-40 seconds at brew ratio 1:2.5 to 1:3
Zero crema in your shot
Sorry man didn’t look great in my opinion
Crema is no indication of quality of the espresso. It’s a myth that good espresso should have a lot of crema. In fact poor quality beans such as robusta beans produce the most crema! Arabica beans generally produce less. Some roasters produce espresso specific blends that produce great crema but in itself crema doesn’t add to the flavours. The blend I used doesn’t produce a lot of crema but tastes amazing. Have you tried tasting crema? It’s bitter and horrible!