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  • #31
    Re: Bacchi Espresso

    Yep, Ill get the sizzling down the bottom also.. At first I took it to be water on the outside of the unit, but Ive come to believe it is water sneaking past the seal.. Will see what a new seal does, id like to know what to do to stop it, be it facing north, or standing on one leg, it all just seems so inconsistent... But we do get good coffee out of it and alas, it is all we have....

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    • #32
      Re: Bacchi Espresso

      looking at the spare parts I have- I realise there are quite a few seals involved in the process. One thing that may help would be to apply a small amount of food grade lubricant to some of the seals. You can remove the large o-ring in the base- lightly coat it on all sided and fit it back in its groove. This may make it seal better (and possibly last longer).

      You can also push piston up inside the body and apply a small amount of lubricant to the piston walls.

      Also- after a few months of use I was finding the machine was not working as well as it had at the start. I realised the filter plate in the top had become partially blocked with coffee oil. I removed it with an allen key and cleaned it inside (take care to use the correct size with a tight fit or you could damge the screw head). There is a small hole in there (under the filter) and mine was half blocked. Now I soak the entire top part in very hot water after use and wash it well in the dishes.

      I have sent out an O-Ring Stuart- you should have it in a few days- monday at the latest.

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      • #33
        Re: Bacchi Espresso

        Did the new o-ring fix the problem?

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        • #34
          Re: Bacchi Espresso

          just as a follow up, for anyone that may be watching this.... Before the O ring had arrived, I had sourced some tap grease (vineleo) from the hardware store; stated as being fit for purpose at the source of our drinking water, so....
          I have applied this to the seal at the base and the bore also, the machine hasnt squeaked since....
          Am just holding onto to the O ring for the moment..
          cheers,
          Stuart

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          • #35
            Re: Bacchi Espresso

            Question to Sorrentina:

            Hi,

            Just wondering is Bacchis product quality control good or not? How often do they have problematic unit? For such technical little device, small default could cause huge frustration.

            Cheers

            Comment


            • #36
              Re: Bacchi Espresso

              Hi acs,

              Not every sponsor is here often enough to read every thread.

              I would think you may be better to either send an email or PM to Jack.

              Good luck

              Chris

              Comment


              • #37
                Re: Bacchi Espresso

                Thank you Chris.

                No rush for the answer. It would be nice for other member to see the conversation too.

                Cheers

                Comment


                • #38
                  Re: Bacchi Espresso

                  Hello there,

                  to date there have only been limited sales in Australia but I have had no significant quality control issues and have not had any machines returned yet. They are more complex than a standard moka pot but they are well made out of solid materials.

                  I have been using one at home for nearly two years and no problems to date.

                  Also the machine comes with a full twelve month warranty and I stock all the replacement parts.

                  Comment


                  • #39
                    Re: Bacchi Espresso

                    Thanks Jack.

                    Your well known excellent customer service and speedy reply is once again proved to be true.

                    Comment


                    • #40
                      Re: Bacchi Espresso

                      Hi Bacchi Owners / Jack,
                      Lets say that you wanted to make a couple of coffees approx. 20 minutes apart. From what Ive read one needs to let the bacchi cool down before disassembling and cleaning. To limit the time between coffees, is there any reason why one couldnt boil some water in a kettle and put hot (say 80 degrees C) water in the Bacchi? Or is starting out with cold water integral to the whole brewing process on this machine?
                      Im vaguely thinking of upgrading my basic moka pot that I take when I go on holidays (dont fancy lugging the Diadema around the countryside).
                      Cheers
                      BOSW.

                      Comment


                      • #41
                        Re: Bacchi Espresso

                        Hello there,

                        you can start with hot or cold water- and both work well. It seems to make little difference- though I think starting with cold is a little better.

                        you can use the machine again after less time if you run a little cold water over the base to cool it- then remove the top part and place it in cold water to cool the basket etc.

                        It is also a good idea to soak the (brew?) head of the unit in water after use to dissolve any coffee left in the filter and tubes.

                        Comment


                        • #42
                          Re: Bacchi Espresso

                          Thanks Jack, Ill give it some thought (not going away for a little while).

                          Comment


                          • #43
                            Re: Bacchi Espresso

                            Originally posted by 44425E40455A4647290 link=1260927631/41#41 date=1338275327
                            Ill give it some thought
                            The Bacchi makes great coffee and looks great. There is some interesting reading on the Orphan Espresso site regarding the design and construction and more information on the Londinium web site. I would not confuse reloading and adding hotter water for quicker back to back coffees, I think there is a difference between the two which is subtle but not apparent if you have not used a Bacchi. I think the biggest limitation would be handling the unit when it is hot as you would need to pull it apart to clean the basket and reload the coffee and water. You may find that in order to handle it safely you either need to wait until it cools or cool it with water as suggested by Jack. One thing to be careful of: I would not be trying to open it immediately after pulling a shot and reloading as there will still be pressure in the lower chamber and when you undo the clamping bolt at the top the pressure will release from the bottom seal with a blast of steam. I found out through experience. What I do after I have pulled a shot is close the valve put another glass in place and then reopen the valve to let any excess coffee run through instead of leaving it to sit in the Bacchi creating a stale coffee taste and smell. After it has sat for a while and cooled the pressure in the lower chamber drops and you will hear a loud clunk as the piston returns to it start position, at this point it is safe to open it as the pressure has dissipated, at this point it will still be very hot but not under pressure. Once it has cooled adding hotter water may not optimise the coffee as the time taken to heat the water which is nominally 6 minutes does two things, it allows the pressure to build and drive the piston but also allows the water in the upper chamber to reach the correct temperature. I suspect that once the temperature allows you to handle the unit you are back to a temperature that allows optimum performance but a bit of experimenting will answer that. How can you resist buying a stovetop that looks this good?

                            Comment


                            • #44
                              Re: Bacchi Espresso

                              Thanks Beanz,

                              Ended out getting one of these from Jack at Sorrentina. Have made 3 coffees thus far, all have been very nice. Taking it and the bellman milk thingy away for a week tomorrow and very much looking forward to it (and the array of beans that I roasted a week ago espressly for this purpose). Its certainly a very solid piece of kit.

                              Cheers
                              BOSW.

                              Comment


                              • #45
                                Re: Bacchi Espresso

                                Congratulations BOSW I am confident you will be very happy with it. I am always amazed these have not become more popular. If you hit the 6 minute target the results will be great, I have found this is very repeatable once you know your gas settings. If the grind and dose are consistent you can repeat the results every time. I had some great shots using KJM Blend over the weekend ! Please do not hesitate to ask any questions if you need some feedback.

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