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Bacchi Espresso

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  • #46
    Re: Bacchi Espresso

    Ta. I took away with me equal quantities of the Brazil / Peru / Colombian / Honduras beans currently on beanbay (each roasted to about CS9). After 1 sink shot caused by too coarse a grind everything went beautifully. I used my Hario hand grinder, set 3 notches from closed, and ended out using just shy of 19g of beans (prior to grinding) in each coffee. Made some great coffee. I found it easier to load the filter section with the on/off dial at the rear of the machine, as this could then be adjusted without having to fit my hand through between the two cups sitting waiting to be filled. Got the Bellman milk steamer pretty much right after a bit of experimenting. While the Baachi wont get everyday use from me (wasnt my intention), Im very happy with the quality of the coffee it produces.
    For someone who has a single coffee each morning before work (and partic. if you dont take milk) this would be a great everyday machine.
    cheers
    BOSW

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    • #47
      Re: Bacchi Espresso

      Once you are comfortable with the unit you might investigate dismantling it and cleaning off the original lubricant and relubricating it with Molykote 111 which is foodsafe. If you read some forums you will see that a number of people feel the original lubricant get sticky and inhibits the piston movement. I have used the 111 and I do think the pistons moves more freely. It is available in 100g tubes from most bearing suppliers.
      I also find getting the exact weight makes very consistent coffee. I use 17g and sweep it around the basket with a flat card to ensure good distribution. I use a Kyocera on a fairly course grind.The thing I find interesting is that I never tamp the coffee and yet the resulting puck is rock solid. Also experiment with how far you open the valve it seems to have quite a marked effect especially on the crema, just crack the valve open and the crema is much better. I tend to close at 35ml +/- whereas on the videos you see people extract much higher volumes which I think spoils the result in the cup.

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      • #48
        Re: Bacchi Espresso

        "The thing I find interesting is that I never tamp the coffee and yet the resulting puck is rock solid."

        this is because when you clamp the lid down the Bacchi is auto-tamping. The filter screen pushes down as the lid is clamped. There is no need to tamp at all.

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