Lelit Anna Espresso Machine - PL41TEM

Brand: Lelit
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Lelit Anna Espresso Machine - PL41TEM Reviews

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QUESTIONS & ANSWERS

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  • Does this machine have pre-infusion?

    There is no user-controled pre-infusion, however, since the vibration pump takes up to eight seconds to reach full pressure, the coffee grounds are soaking during that time.

  • What is the maximum cup height you can fit under the portafilter?

    The distance from the drip tray to the portafilter spout is approximately 3.25 inches.

  • What would be the good PID temp setting to get a good amount of crema?

    Crema is the bubbly foam that sits on top of an espresso. It comes from the beans. When beans are roasted, carbon dioxide is a bi-product which becomes trapped in the beans. When you grind your beans and hit them with high pressure water, the CO2 dissolves in the water. When the coffee leaves the basket, the water (coffee) is super-saturated and the excess CO2 comes out as bubbles. The amount and color of the crema that you get depends on the beans that you use. Dark roasts tend to have more CO2 and a darker crema. Fresher coffee gets you more crema. The mixture of beans plays a part, too. Robusta beans give more crema because they hold twice the CO2 after roasting than Arabica beans. However, using just robusta beans for espresso probably won't taste very good.

    Now, as to temperture.  In the Anna, the temperature of the boiler is set at the factory at 203 degrees F (95 C) which is good for a medium roast coffee. If you are using a dark roast coffee, then you may want to decrease the temperature to 200 F (93 C). Likewise, a light roast coffee should have a higher temperature, up to 205 F (96 C).  

    You will just have to experiment with different bean blends, temperatures, dosing, yield, and time to find the right tasting shot with a good amount of crema that you like.

  • Can you and how often should you backwash the machine to keep clean and free from debris that could clog the machine. How easy is this to perform?

    The back flushing of your machine is a relatively easy procedure.  Follow these steps:

    1. On your espresso machine, make certain all the switches are in the OFF position.

    2. Fill the water tank / reservoir with COLD water. If necessary, plug in your espresso machine.

    3. Prime your espresso machine if necessary.

    4. Allow your espresso machine to fully heat to operating temperature.

    5. If necessary, remove the regular filter basket (the one with holes) from the COLD portafilter / filter handle.

    6. Insert a blind filter insert (the one with no holes) or solid 57mm backflush disk.

    7. Place 1-2 grams of back flush detergent into the blind filter insert. Using more detergent can clog internal parts of machine.

    8. Position and fully lock portafilter / filter handle into your espresso machine grouphead.

    9. Turn "ON" the coffee switch, wait for 3-4 seconds, and then turn "OFF" the coffee switch. Water and detergent may flush through solenoid valve and into back of drip tray.

    10. Wait 3-5 seconds.

    11. Loosen filter handle 1/3 away from full-locked position. This will clean grouphead gasket. WARNING: BE CAREFUL TO AVOID BURNS FROM HOT WATER.

    12. Turn "ON" coffee switch, wait for 3-4 seconds, and then turn "OFF" coffee switch. Some water, coffee and detergent may flow down side of port filter. Water, coffee and detergent will flush through solenoid valve and into back of drip tray.

    13. Wait 3-5 seconds.

    14. Loosen filter handle another 1/3 just before disengaging. WARNING: BE CAREFUL TO AVOID BURN FROM HOT WATER.

    15. Turn "ON" coffee switch, wait for 3-4 seconds, and then shut "OFF" coffee switch. Water, coffee and detergent will flow down side of port filter. Water, coffee and detergent will flush through solenoid valve and into back of drip tray.

    16. Remove portafilter / filter handle from the grouphead.

    17. Rinse the portafilter / filter handle and blind filter insert under cold running water in your sink.

    18. Position and fully lock portafilter / filter handle into your espresso machine grouphead.

    19. Turn "ON" coffee switch, wait for 3-4 seconds, and then shut "OFF" coffee switch. Water and detergent may flush through solenoid valve and back into drip tray.

    20. Wait 3-5 seconds.

    21. Remove portafilter / filter handle from the grouphead. Rinse portafilter / filter handle and blind filter insert under cold running water in sink.

    22. Place an 8 ounce cup or larger under grouphead and turn "ON" coffee switch. There may be a pause or two during the time the 8 ounces of water is being pumped into the cup. This is normal.

    23. When the cup fills with hot water, shut "OFF" coffee switch.

    24. Discard the water and clean the cup.

    25. Remove the blind filter basket from portafilter / filter handle.

    26. Insert coffee filter basket (the one with holes).

    27. Extract 1-2 full espresso shots and discard them. These espresso shots will absorb any leftover chemical residues in the espresso machine.

    At this point, your espresso machine is now back flushed. We also recommend that you remove and clean the dispersion screen in the group head by soaking overnight in the detergent. This maintenance procedure should be used sparingly as the detergent, over time, will eat away at metals and gaskets. We recommend back flushing your espresso machine every 50 extractions.  Make sure you use soft water in your machine to prevent the formation of limescale. 

     

  • What is the quality of milk frothing with this unit. I have concern the the tip of frother has only 1 hole and from what I have , seen most others have at least 2.

    Milk frothing is another art to be mastered. The science of steam production and its interaction with cold fluids is known. Steam tips come in all sorts of variations. They vary by the number of holes (1, 2, 3, or 4) and the holes vary in diameter. How well they steam milk on a machine depends on the steam power of the machine, the number and size of the holes, the size of the pitcher you're using, and how much milk you steam at a time. As long as the total hole area is small enough to let the boiler flow adequate volumes of steam at the desired pressure, you can steam forever. The volume it will sustain is proportional to the total cross sectional area of the holes in the tip. Since steam production in the boiler and output at the wand tip are very important, and was probably a main consideration when Lelit selected the best tip for the machine. Smaller home machines tend to come with 1 hole tips and take longer to steam the same volume of milk than bigger machines (HX or DBs) with 4 hole tips. Therefore, you will have to adjust your steam tip positioning and technique while steaming to compensate for the equipment on this machine.  Keep in mind that mastering the art of steaming milk takes a long time and a lot of practice no matter which machine and steam tip is used.


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