Quick Answer

To dial in espresso on the Lelit Bianca 40th, start with a 1:2 ratio in 25–30 seconds using a medium grind, then adjust grind size for taste before touching the flow control paddle. Once the shot is close, use the paddle to gently ramp pressure and extend pre-infusion for more sweetness and clarity. Keep one variable changing at a time, and taste every shot.

Why the Lelit Bianca 40th Changes the Dial-In Process

The Lelit Bianca 40th is a limited-edition machine celebrating 40 years of Lelit, with only 1986 numbered pieces. Beneath the anniversary finish, it carries the full Bianca V3 spec: an L58E commercial group head, manual paddle flow control, and a full dual boiler system. Those features matter because they let you control not just grind and dose, but also how pressure builds during the shot. The dual boiler means you can steam milk and pull espresso without waiting for temperature changes, so your dial-in sessions stay efficient. The paddle gives you a manual way to profile pressure, which is the main tool for fixing flavors that grind alone cannot solve.

Start with a Repeatable Baseline

Before you touch the paddle, establish a consistent baseline. Use a scale to weigh your dose and yield, and keep your basket and tamper consistent. A common starting point is 18 grams of coffee in, 36 grams out, in about 25–30 seconds. This gives you a reference shot you can taste and adjust. If you change grind, dose, and flow control all at once, you will not know which change fixed or broke the shot. The Bianca 40th's dual boiler helps here: once it is up to temperature, it stays stable, so your baseline is repeatable.

Step-by-Step Dial-In Process

  1. 1. Set a baseline recipe: Weigh 18 g of coffee, grind at a medium setting, and aim for 36 g of espresso in 25–30 seconds. Use a scale and a timer for every shot. Checkpoint: If the shot runs under 20 seconds or over 35 seconds, adjust the grind one notch finer or coarser before changing anything else.
  2. 2. Taste and adjust grind first: If the shot tastes sour or thin, grind finer. If it tastes bitter or dry, grind coarser. Change only the grind and re-taste. Common mistake: Adjusting the paddle before the grind is in the right range. Flow control cannot fix a badly ground coffee.
  3. 3. Use the paddle for pre-infusion: Once the grind is close, start the shot with the paddle nearly closed, then open it slowly over 5–8 seconds to wet the puck gently. This can increase sweetness and reduce channeling. Checkpoint: If the first drops appear within 3 seconds, you are opening the paddle too fast or grinding too coarse.
  4. 4. Profile pressure for balance: After pre-infusion, open the paddle to full pressure for the middle of the shot, then taper it slightly toward the end. This mimics a gentle pressure decline and can highlight fruit notes in coffees like the Colombia Wush Wush. Common mistake: Leaving the paddle fully open for the entire shot. The Bianca's flow control is most useful when you move it during the shot.
  5. 5. Lock in the recipe and repeat: Once you get a shot you enjoy, note the grind setting, dose, yield, time, and paddle movements. Repeat it exactly the next time you brew. Next step: If you change coffee, start again from step 1. Different beans, especially rare fermentations, need their own dial-in.

Product Facts

  • Lelit Bianca 40th Espresso Machine: The Lelit Bianca 40th is a limited-edition machine with only 1986 numbered pieces, each engraved with a unique serial number beneath an exclusive illustration by an Italian female artist commissioned for the anniversary. If you want a collector's machine that also performs like a top-tier dual boiler, this edition offers the same Bianca V3 spec with a unique finish and numbered provenance.
  • Lelit Bianca: The Lelit Bianca is a dual boiler espresso machine with a flow control group and refined finish, and each machine comes with three bags of specialty coffee to enjoy while you dial in. The included coffee gives you practice beans for dialing in without using your best rare lots, and the flow control group is the same key feature you will use for pressure profiling.
  • Colombia, Jardines Del Eden, Wush Wush: Colombia, Jardines Del Eden, Wush Wush is an EF2 (Extended Natural Fermentation) coffee from Quindio at 1800 masl, with notes of Strawberry Elderflower and Candied Lemon. This is a rare, expressive coffee that rewards careful dialing: its fruit-forward profile can turn muddy if you over-extract, so use the paddle to keep the shot gentle and sweet.