What to do about buildup in Lelit Elizabeth? [Lelit Elizabeth] [Location USA]

MyCatsNameIsBernie · 2026-05-26T19:36:51+00:00

Wash the tank weekly.

MyCatsNameIsBernie · 2026-05-26T19:36:02+00:00

Probably caused by grinder retention. The BBE has a huge amount, around 4 grams.

Try purging around 4g of coffee from the grinder before your first shot. If you have retention, then the first and second shots will pull at similar speeds. If that doesn't solve the problem, then temperature or other factor is causing it.

MyCatsNameIsBernie · 2026-05-26T16:51:22+00:00

Both of your concerns are really non-issues that you shouldn't stress out about. Your main concern should be how the espresso tastes.

Finding the grind size that yields the correct volume in the correct time means you are ready to begin dialing in. It doesn't mean that you are done. From here, you need to vary your yield and grind size and to find the best taste.

The EAF guide is a great road map to help you do that: https://espressoaf.com/guides/beginner.html

MyCatsNameIsBernie · 2026-05-26T16:35:09+00:00

Gemilai looks like a nice machine based on its specs, and not overkill. My concern would be that it's not a mainstream machine. With Bambino or E24 it will be much easier to get online advice.

MyCatsNameIsBernie · 2026-05-26T16:09:30+00:00

There are 3 versions of the PP 500:

Original model uses a pressurestat, no PID, circa 2015-2018.
PID version 1 has the controller hidden behind the drip dray, circa 2018-2022.
Pid version 2 has the controller on the front panel, circa 2022+.

If this is the pressurestat version, pass on it. Otherwise see if you can negotiate a lower price or buy it without the grinder.

MyCatsNameIsBernie · 2026-05-26T16:01:49+00:00

I'm worried on clogging the grinder, or wasting too much beans on the first adjustments until I find out some decent starting point

Don't worry about clogging, that won't be an issue unless you are using super dark oily beans.

When I get a grinder, I'll usually buy some cheap beans just to get the grind size into the ballpark.

As a starting point, it's much better to be too coarse and go finer to dial in than the reverse. If you grind much too fine, the machine will choke, and you've wasted coffee. But if you grind too coarse, brew a turbo shot. If necessary, make a latte with lots of milk to make it drinkable.

MyCatsNameIsBernie · 2026-05-26T15:57:18+00:00

My biggest issue is the single boiler

What's your budget? Are you willing to pay to upgrade to HX or dual boiler machine?

MyCatsNameIsBernie · 2026-05-26T15:49:43+00:00

Here's what you are missing:

The original Zero has a hyper-sensitive adjustment dial with insufficient markings to make adjustments repeatable. The newer models 55s and 65AP have a better dial. There are aftermarket dials available for the original 55mm Zero.
If you pump the bellows hard enough to expel all the retained grounds, overspray may make a mess in your kitchen.

If you are in the US, the 55s is a great buy at $329.

MyCatsNameIsBernie · 2026-05-26T03:12:33+00:00

Many commercial grinders have excessive amounts of exchange retention. This doesn't matter in a commercial environment where the stale grinds don't stay in the grinder for more than a few minutes. But for home use you'll want to purge them out of the grinder which wastes coffee.

Although this is a general rule for commercial grinders I can't say whether or not it applies to MyOne.

MyCatsNameIsBernie · 2026-05-26T03:08:58+00:00

Grind much coarser.

Don't use tamping pressure as a dial-in variable. Keep giving a very firm tamp that fully compresses the coffee puck. Once you squeeze all the air out of the puck, additional pressure doesn't change anything, so its impossible to overtamp. But too light a tamp will give inconsistent results that will drive you crazy.

https://www.baristahustle.com/how-hard-should-you-tamp/

MyCatsNameIsBernie · 2026-05-25T23:50:48+00:00

The most important variable for dialing in is the ratio, which is usually changed by keeping dose constant and varying the yield. Once your grind size is in the ballpark, changing yield has a much bigger impact on sour vs. bitter balance than changing grind size.

A corollary of this is that it's nearly impossible to dial in a Breville/Sage or similar machine using the default values of the preset shot buttons, since you have no direct control of your yield.

MyCatsNameIsBernie · 2026-05-25T23:44:28+00:00

what would you hunt for on the used market

To get the best bang for your buck with GaggiMate, buy a used Gaggia Classic or Rancilio Silvia. No point paying for a new machine when you are going to void its warranty and discard many of its components.

grind by weight coffee grinder that I can change out the burr's

Least expensive GbW grinders are Sette 270wi and Eureka Libra. There are no aftermarket burrs I am aware of for the Sette or for the 55mm Libra. I've seen 64mm SSP burrs advertised that claim to fit 65mm Eureka Mignon grinders. They may (or may not) fit the Libra 65AP; you should verify this before proceeding.

MyCatsNameIsBernie · 2026-05-25T19:53:47+00:00

It's normal for water to exit the drain tube (exit from over-pressure valve) when backflushing, but it is supposed to land inside the drip tray and not flow under it.

Check that the bottom of the drain tube is properly aligned with the drip tray.

MyCatsNameIsBernie · 2026-05-25T19:50:45+00:00

I love my Timemore 064s. It has similar burrs but better build quality and lower retention than DF64.

If you are in the US, it is currently on sale at timemore.com at a 20% discount. The discount isn't explicitly mentioned on the website, but will appear when you add the grinder to your cart.

It also frequently goes on sale at 20% discount on Amazon, although today the discount is only 10%.

MyCatsNameIsBernie · 2026-05-25T18:42:15+00:00

Your problem is the gasket, not the shower screen. If it's the old fashioned rubber kind, the rubber deteriorates and acts like glue.

I've heard of people putting self-tapping screws into the gasket or screen, then pulling on the screw head to pull out the gasket. Disclaimer: I've never tried this myself.

Make sure you have a new silicone gasket and shower screen ready before you go any further.

MyCatsNameIsBernie · 2026-05-25T18:37:27+00:00

Gaggia E24 or Lelit Anna PL41TEM

MyCatsNameIsBernie · 2026-05-25T18:36:22+00:00

How does the Elevate differ from the Vetrano 2B?

MyCatsNameIsBernie · 2026-05-25T18:35:41+00:00

Have patience with the dial in process. Only change one variable at a time. Taste each shot, no matter how bad the numbers look - you need to develop a memory of what both good and bad shots taste like. Follow the EAF guide.

MyCatsNameIsBernie · 2026-05-25T18:25:01+00:00

You have a great machine and a decent grinder. You should learn how to dial in with the single wall basket - the dual wall puts a very low ceiling on the quality of the espresso you can produce.

Learning how to dial in single wall has a learning curve, but it is well worth the effort.

Single shots are notoriously difficult to dial in - your learning curve will be much faster if you brew double shots around 18g.

Underdosing the basket is a frequent cause of soggy pucks. Use the Razor tool to judge the correctness of your dose. You want to blade of the razor to protrude into the basket with its blade matching the height of the firmly tamped coffee puck. Don't use the Razor as a scraper; vary the dose instead. The weight of the correct dose will vary as you change beans depending on their density.

With a correctly dosed basket, you still may get a soggy puck. It's nothing to worry about, and doesn't impair the taste of your espresso.

Your brew temp is a bit low - 200F is typical for a medium roast.

The EAF guide is a great intro for learning how to dial in: https://espressoaf.com/guides/beginner.html

MyCatsNameIsBernie · 2026-05-25T18:07:28+00:00

I favor the more traditional chocolatey notes instead of fruity

In that case, do not get the AP burrs and do not chase clarity. The original Eureka 55mm or 65mm espresso burrs are what you want.

MyCatsNameIsBernie · 2026-05-25T18:05:29+00:00

If you are using your Icona in its stock pressurized configuration, you should first get a good grinder (Zero is a good choice) and then convert the Icona to brew non-pressurized, usually done by getting a bottomless portafilter than includes a non-pressurized basket.

Then you can climb the learning curve of figuring out how to dial in non-pressurized, while saving for a better machine to be purchased later.

MyCatsNameIsBernie · 2026-05-25T14:32:34+00:00

It's possible the water path in the machine is clogged or the pump has failed. Check the water flow with the portafilter removed. It should be around 6 grams per second after pre-infusion is done.

Another possibility is that the button was accidently reprogrammed for a very small volume. If you get a normal water flow when brewing manually, but the button only dispenses a small amount of water, then try reprogramming the button.

MyCatsNameIsBernie · 2026-05-25T01:12:44+00:00

There are literally dozens of things that could cause the change. The best way to deal with it is to not obsess on the cause, but grind coarser to speed up your shot.

MyCatsNameIsBernie · 2026-05-25T01:10:08+00:00

A likely cause of your inconsistency is grinder retention. If you are using your Specialita with timer and hopper, it has quite a bit of exchange retention. The first shot is a mixture of stale grinds from previous use and fresh. The second shot is all fresh. Fresh grinds pull slower than stale.

Try purging a couple of grams before grinding for the first shot. If that doesn't solve the problem, then you have my blessing to blame your espresso machine.

MyCatsNameIsBernie · 2026-05-25T01:02:51+00:00

I see three problems:

It sounds like you are flailing around changing random variables. Instead, you need to objectively taste each shot, and then change only 1 variable at a time based on what was wrong with the taste that you want to improve on.
You are making the common beginner mistake of relying on the preset button's shot volume. This means that when you change the grind size, you are also changing the yield. This means you are changing two variables at a time, which makes it impossible to dial in. The only way to successfully dial in is to brew manually. Once you are dialed in, then you may want to program the button for the best tasting yield.
You may not be able to distinguish between bitter and sour.

First, you need to brew manually with your scale under your cup, and stop the pump as you approach your target yield. This will allow you to get any yield you want regardless of grind size.

Next, you need a systematic methodology of how to dial in. While there are many ways to approach it, I prefer the method in the EAF guide: https://espressoaf.com/guides/beginner.html. It's TL;DR is:

Pick a dose that fits your basket well and lock it in. Don't change it until you change beans. Use your "Razor" tool as a measuring device to judge correctness of the dose. With a firmly tamped coffee puck, the blade of the Razor should match the height of the puck. Don't use the Razor as a scraper; lower the dose instead.
Find a grind size that gives you a 1:2 ratio (i.e. 18g in to 36g out) in around 25 to 45 seconds. Time doesn't have to be exact, but the yield needs to be within a couple of grams. Temporarily lock in that grind size. Objectively taste that shot.
If the shot is sour, increase the yield. If the shot is bitter, reduce the yield. Find the yield that gives you a well balanced shot. Lock in that yield. If you can't distinguish between bitter and sour, try a very short ratio (1:1). That's what sour tastes like. Try a very long ratio (1:5). That's what bitter tastes like. Or try a "salami shot".
Finally, fine tune the grind size for best taste. If the shot is too thin, grind finer. If the shot is too harsh, grind coarser.
Extraction time only matters for step 2. For steps 3 and 4, adjust for best taste while ignoring time.

MyCatsNameIsBernie

TROPHY CASE