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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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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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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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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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.
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Re: Bacchi Espresso
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?Originally posted by 44425E40455A4647290 link=1260927631/41#41 date=1338275327Ill give it some thought

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Re: Bacchi Espresso
Thanks Jack, Ill give it some thought (not going away for a little while).
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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.
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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.
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Re: Bacchi Espresso
Thanks Jack.
Your well known excellent customer service and speedy reply is once again proved to be true.
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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.
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Re: Bacchi Espresso
Thank you Chris.
No rush for the answer. It would be nice for other member to see the conversation too.
Cheers
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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
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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
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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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