Thank you very much for sharing your experience and showing all that uptodate stuff! When it comes to Bianca as with basically any machine, Lelit recommends a small flush (about 2 seconds). It's not the E61 cooling flush (not necessary with Bianca) but still a short pre-flush in order to equalize temperature in the water patch. To my experience it's always a good routine, but especially when comparing 2 subsequent shots. Just my 2c
I think the First weight calibrated tamper Espro I think it was called, worked like a Torque Wrench where it clicks to let you know when you reached 30lbs or whatever it's set to. BUT I believe the force tamper works differently, it pushes on the coffee initially but it's not 30lbs necessarily, you're just building up pressure for the spring mechanism which then gets released and whacks your coffee with 30lbs(or whatever it's set to) of force! That's the actual tamping part and what makes the Force a bit different.
Love Love your videos, I've had my Breville Express for about 4 years now and I always love watching your videos. I can't wait to get the Pro someday :)
Hoon with such a deep setting on the distribution tool (although I really prefer to call them leveling tools because I don't believe they impact the bottom of the puck much) do you really think much further tamping force is actually contributed by the tamper itself? I think many of us are now just doing WDT and self-leveling tamper.
Hi you mentioned that the tampers were 58.5mm. Does this mean that your portafilter is 58.5mm also or is the tamper slightly oversize to get right out to the edges ?
Most baskets will fit 58.5mm tampers just fine, one issue you might run into is the fit is tighter so you could suck the coffee puck back up when the tamper piston is coming back up. With the 58.5mm normcore (v3) I had that issue a few times, pretty rarely. Funny the 2nd normcore I got, the 58.5mm (v4) it seemed more like a 58.35mm
The puck screen appears to contribute to a form of channeling, I question the use of the screens. Interesting that in spite of your millions of dollars of top premium gear and your expert skills, , we witnessed serious channeling that ruined the shots.
Thank you very much for sharing your experience and showing all that uptodate stuff!
When it comes to Bianca as with basically any machine, Lelit recommends a small flush (about 2 seconds). It's not the E61 cooling flush (not necessary with Bianca) but still a short pre-flush in order to equalize temperature in the water patch. To my experience it's always a good routine, but especially when comparing 2 subsequent shots. Just my 2c
I think the First weight calibrated tamper Espro I think it was called, worked like a Torque Wrench where it clicks to let you know when you reached 30lbs or whatever it's set to. BUT I believe the force tamper works differently, it pushes on the coffee initially but it's not 30lbs necessarily, you're just building up pressure for the spring mechanism which then gets released and whacks your coffee with 30lbs(or whatever it's set to) of force! That's the actual tamping part and what makes the Force a bit different.
Hoon!! All the equipment just on your desk, costs more than a brand new motorcycle. Coffee bar and motorcycle can cost pretty similar. Great video!!
Sold my Force tamper and purchased the two Bravo espresso tools. I find Bravo superior.
Love Love your videos, I've had my Breville Express for about 4 years now and I always love watching your videos. I can't wait to get the Pro someday :)
The IMS basket doesnt do one stream and drives me nuts on my rancilio Silvia V6 which other hold you recommend
Hoon with such a deep setting on the distribution tool (although I really prefer to call them leveling tools because I don't believe they impact the bottom of the puck much) do you really think much further tamping force is actually contributed by the tamper itself? I think many of us are now just doing WDT and self-leveling tamper.
Hoon, Where is the Bravo made? says designed in Brazil but is it also made there?
Yes
Thanks. For your comprehension
Do you like using the St Anthony's block or the bravo station better? Which is less messy?
Now I know that I'm very in deep with this espresso journey. This tamper cost same as my first espresso appliance.
It really is!
Why no solid stream with ims screen
Love that ending xD
thanks for showing a non-perfect shot so that us mortals can understand that not every shot will be perfect because we spend so much on gear.
Have you heard of the cookie press?
I think that you have to push twice for the force tamper
Haha the motorbike idea, so good.
The Decent tamper is excellent.
Love your channel ☕️👍🏽🙌🙌🙌🙌❤️😎
Smart move passing on motorcycling. Many of my friends became injured by innocent collisions with brain dead drivers on the roads.
I think you are funny, I wish you were my neighbor. "Motorcycle or coffee gear" 😀
Hi you mentioned that the tampers were 58.5mm. Does this mean that your portafilter is 58.5mm also or is the tamper slightly oversize to get right out to the edges ?
Most baskets will fit 58.5mm tampers just fine, one issue you might run into is the fit is tighter so you could suck the coffee puck back up when the tamper piston is coming back up. With the 58.5mm normcore (v3) I had that issue a few times, pretty rarely. Funny the 2nd normcore I got, the 58.5mm (v4) it seemed more like a 58.35mm
The puck screen appears to contribute to a form of channeling, I question the use of the screens.
Interesting that in spite of your millions of dollars of top premium gear and your expert skills, , we witnessed serious channeling that ruined the shots.
The beans hadn't been dialed and it's a basket with a hydrophobic coating, they don't stream like other baskets in a naked portafilter.
DO YOU REALIZE THAT YOU CALLED BOTH OF THEM FORCE TAMPER???
Sorry but your grind size is too coarse. That messed up the single stream and was leaking sideways. All the best in your next shot.
Horrible puck prep