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olivier

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olivier last won the day on July 4 2020

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About olivier

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  1. Hi, Not considering £1300 at this stage, sorry. FYI, I've duplicated the posting in the new system:
  2. View Advert Lelit Bianca I've bought it in December 2018 from Bella Barista, and used it almost daily for 1-2 shots up until recently, as I've switched to a Decent Espresso machine. The only modifications I've made are on the outside of the machine itself: put in a Cafelat silicon gasket, switched the reservoir from the back to the left of the machine, and reduced max pressure to 9 bar. All of that can be modified in a matter of minutes by anyone who knows how to use a screwdriver. It comes with original accessories (portafilter handles, bottomless, dual sp
  3. olivier

    Lelit Bianca

    This advert is COMPLETED!

    • FOR SALE
    • USED

    I've bought it in December 2018 from Bella Barista, and used it almost daily for 1-2 shots up until recently, as I've switched to a Decent Espresso machine. The only modifications I've made are on the outside of the machine itself: put in a Cafelat silicon gasket, switched the reservoir from the back to the left of the machine, and reduced max pressure to 9 bar. All of that can be modified in a matter of minutes by anyone who knows how to use a screwdriver. It comes with original accessories (portafilter handles, bottomless, dual spouted, blind filter, plumbing kit, nice tamper...), manual, and Dave's in-depth guide. I do not have the original box anymore however. I've only ever used Volvic, Lockhills or Osmio water in it, and haven't had it descaled. I've done fairly regular backflushes. It is in perfect working condition, and actually just made myself a falt white earlier to day to make sure everything was in order. £1400. Collection in London,

    £1,400

    London - GB

  4. Congratulations on the tidy little setup! If you notice channeling in your extractions, I would advise you to focus more on your distribution BEFORE tamping rather than on tamping itself. I don't t hink you need fancy/expensive stuff. I've said it too many times already, but in my experience, a wine cork and a few (4 to 8 max) 0.4mm needles will do the trick. Basically a cheap version of the Levercraft distribution tool. This allows you to de-clump your grind if need be, and to distribute it evenly in the basket. Then of course your tamp needs to be level, but most of the issues usua
  5. Bumping this up. Still available!
  6. Very sorry to hear about your issues, and hopefully that gets sorted one way or the other. I can't help unfortunately. All I have to say is that while I haven't had serious issues with my Monolith, I don't like his approach to customer service. Great product, but a little bit of humility from Denis would go a long way. I've seen how Decent (granted, they're bigger) work, and it's night and day to me. I don't mean the above as Monolith-bashing, I'm very happy with mine and all, got helpful answers from Denis when I needed to, although I could see how some would be put off by his tone.
  7. The Decent can do many things, and hence should allow you to get the best of any grinder... but also the worst! By that I mean it's not very forgiving. Conicals such as the Niche will tend to be easier to "get right" than big fat burr grinders such as the EG-1. Very generally speaking, the latter will tend to do better in terms of mouthfeel/body, blending of flavours, while the latter will give you more flavour clarity and separation. Both can produce excellent espresso. I've never tried the EG-1 myself, but used to have a Niche and now have a Monolith Flat. The difference and step u
  8. Indeed, even if I didn't have the Flat already, Bentwood would be too big for me as well... I understand the concern about upgradeitis. I'm not too bothered with it really. Improvements become so incremental (if not side steps in a way) past a certain level that I just stopped caring. If you don't mind the additional cost/size of the Max, I don't think you would be going wrong with it really.
  9. Bought a Flat with SSP burrs a year ago. Cost/size were definitely big factors for me. Also read some comments from a taste test on another forum where the consensus seemed to be that there was limited difference between Flat w/ SSP burrs vs Max. Let me confuse you a little bit more: reviews for the Bentwood grinder are coming out and it seems like it's a really really great grinder. Pricing is about the same as Monolith/EG-1, and it's available more or less immediately.
  10. I've got both Bianca and Decent in my kitchen at the moment, so here are two videos that might help you get an idea about how they sound. Decent's vibe pump noise was one of my main fears, as I really hated the sound of the Gaggia Classic. It is peculiar indeed, but I got used to it very quickly, and really don't mind it at all. Much quieter than traditional vibe pumps that run 100% all the time. Of course, I fully understand why one would prefer the nice hum of a rotary pump like on the Bianca. https://imgur.com/a/xfN2DHq
  11. With the tank on the side, that's about WxDxH: 37.5x40x40cm. The tank adds about 9cm, so if placed at the back, dimensions would become WxDxH: 28.5x49x40cm.
  12. PS: probably not going to be a dealbreaker for anyone but just wanted to mention that I will accept Paypal or bank transfers for payment.
  13. Thanks for your interest! I am in zone 2, NW London. It is the first version. V2 of the LCC has been released only about a year ago, this machine is from late 2018. I'm not in a big hurry to sell it, so I'll stick to my original price for now.
  14. Probably doesn't need any introcution, been discussed at length here and elsewhere. Probably one of the top dual boiler machines, and to my knowledge the first one to implement flow profiling on an E61 group. I've bought it in December 2018 from Bella Barista, and used it almost daily for 1-2 shots up until recently, as I've switched to a Decent Espresso machine. The only modifications I've made are on the outside of the machine itself: put in a Cafelat silicon gasket, switched the reservoir from the back to the left of the machine, and reduced max pressure to 9 bar. All of that can be mo
  15. In my case the biggest improvement I've had to puck preparation was to introduce a grinds stirrer in the form of a wine cork with some very thin needles (0.4mm). So it's grind in portafilter, stir, tap once or twice, tamp. Some people have gone down the rabbit hole of puck preparation and will add several steps (levelers, hogs, filters at the bottom and/or top of the puck...), I haven't tried any of this, and can't say I feel compelled to make things longer/more complex at this stage.
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