Most “prosumer” espresso machines ask you to pick a side. You either get a rock-solid dual boiler that behaves like a shrunken café workhorse, or a nerdy profiling rig that treats every shot like a science experiment. The Lelit Bianca PL162T is one of the few machines that genuinely does both.

At a glance, it looks like a classic Italian E61 box with nice wood trim. Spend a week with it and you realize it is closer to a training tool for serious baristas than a shiny appliance. The Bianca gives you precise control over how water moves through the puck, lets you tune behavior in firmware instead of with a soldering iron, and still pulls straightforward 1:2 espresso shots without demanding a ceremony every morning.

This review is written for people who already care about grind quality and puck prep and now want a machine that can keep up. If you are moving up from a single boiler, a basic heat exchanger, or an automatic that hit its ceiling years ago, the Bianca will feel like someone quietly removed all the limits you were working around.

In the sections that follow, we will look at how the Bianca behaves as a daily driver, what its flow-control hardware really allows you to do, and whether it earns its place next to heavy hitters like the ECM Synchronika, Profitec Pro 700, and Linea Micra. The goal is simple: by the end of this Lelit Bianca review, you should know if this is your “endgame for a while” machine, or if you are better served with something simpler or more automated.

Overview of the Lelit Bianca PL162T

The Bianca is a high-end dual boiler espresso machine with flow control aimed squarely at experienced home baristas and small training setups. Instead of chasing novelty, Lelit focused on combining three things that rarely show up together at this price: stable brew temperature, genuinely adjustable flow at the group, and a layout that fits in a normal kitchen without sounding like a shop vac.

On the hardware side you get separate stainless boilers for brewing and steaming, a rotary pump, and Lelit's L58E group with its distinctive paddle and dedicated pressure gauge. The key is that the paddle controls a needle valve right at the group. That means you can gently soak a dense light roast, ramp into a normal flow once the puck is saturated, and taper off at the end to avoid dragging bitterness out of a dying shot. You are not faking it with pump pulsing; you are shaping real water flow.

Supporting all this is Lelit's own control system, which lets you dial in boiler temperatures, set up low-flow phases, define pre-infusion, and park the machine in energy-saving modes between sessions. It is not an “app machine” with graphs and cloud backups, but it gives you the tools you actually touch every day: temperature, timing, and how aggressively the machine approaches the puck.

From a usability angle, the Bianca is built to live in real homes. The external reservoir can be mounted on either side or behind the machine, or removed entirely when you plumb it in. Warm-up follows normal E61 physics, so this is not an instant-on toy, but standby options and predictable heat-up times make it easy to tie into a daily routine. Once hot, it behaves like a small commercial machine: you can pull a couple of shots, steam milk, and go back for more without watching gauges in panic.

Lelit Bianca TL;DR verdict

Strengths

• True group-mounted needle-valve paddle with a dedicated puck-pressure gauge, so you can shape flow from first drip to finish instead of guessing what the pump is doing.
• Dual stainless-steel boilers with PID control give you stable brew temps for medium and light roasts, plus the option to switch the steam boiler off on espresso-only days.
• Quiet rotary pump with 2.5 L external reservoir that can mount left, right, or behind the case, or be removed completely when you plumb the Bianca in.
• Lelit Control Center OLED adds low-flow start and finish, programmable pre-infusion, standby modes, and shot counters without turning the machine into an app project.

Tradeoffs

• Classic E61 warm-up expectations: you still need a full heat soak, or smart scheduling plus standby, to get the best from the group.
• Steam power is strong for home pitchers, but it is not a commercial wand built for huge jugs on repeat all morning.
• The paddle and needle valve are mechanical wear parts; they reward a gentle hand and occasional maintenance instead of being set-and-forget.
• Bianca exposes puck prep mistakes rather than hiding them, so it suits baristas who want to refine technique more than casual “push a button” drinkers.

Buy the Lelit Bianca PL162T if you want a quiet dual boiler with real flow control, moveable tank or plumb-in flexibility, and firmware that supports serious profiling at home; look instead at ECM Synchronika, Profitec Pro 700, or La Marzocco Linea Micra if you prioritise heavier chassis and raw steam power over a true paddle, or at a Decent DE1 if you prefer app-first profiling with logged curves.

Lelit Bianca Video Review

If you are trying to work out whether the Bianca fits you, it helps to think in terms of how you like to make coffee:

• If you want to experiment with light roasts, blooming shots, and unusual curves, the paddle and group gauge give you honest, repeatable control.
• If you mostly drink milk drinks on medium roasts, the dual boiler platform and included steam tips cover your needs without turning the kitchen into a steam factory.
• If your priority is automation and app-driven recipes, or if you need industrial-level steam all day, you are shopping in the wrong category entirely.

In short, the Lelit Bianca PL162T is a quiet, highly capable dual boiler machine that behaves like a straightforward home workhorse when you need speed, and like a profiling lab when you have time to play.

The rest of this review will dig into how it’s built, how it actually flows in daily use, and how it stacks up against the other “serious” machines you are probably considering.

Size, design and build quality

The Bianca looks like a compact café machine that wandered into a home kitchen and decided to stay. It has the familiar E61 profile, but the proportions are tight enough that it does not dominate a normal counter, especially if you manage the reservoir placement properly.

In terms of footprint, you are dealing with roughly 29 cm of width and about 40 cm of depth for the chassis itself. The external tank adds a few extra centimetres depending on where you park it. Height is in the 40 cm range, so it fits under most wall cabinets with enough room to slide cups on and off the warmer. This is not a featherweight toy. At around 26.5 kg it feels planted the first time you lock in a portafilter or swing the lever. Pick your spot, because you are not going to want to move it every week.

The visual language is straightforward: clean stainless planes, rounded front edges, and wood accents on the knobs, paddle and portafilter. Stainless is not just a front panel here. The cup tray, drip tray shell, internal frame and visible hardware are all metal, which gives the machine a solid, single-piece feel when you lean into it. Even the tank bracket is metal, so the reservoir does not sag or wobble when it is full.

Where Lelit earns points is in how the functional parts feel in the hand. The brew lever moves with a firm, damped resistance that inspires confidence rather than creaking. The paddle has a clear, linear movement so you can repeat a profile by memory without staring at it. Steam and hot water knobs turn smoothly and stop positively, which matters when your fingers are wet and you are juggling a pitcher.

The reservoir system is one of the cleverest pieces of the design. Instead of burying a plastic tank inside the case, Bianca runs flexible lines to a rigid carrier that can hang on the left, right or rear. On a shallow counter, you keep the tank beside the machine and reduce depth. If you have space behind, you move it there and free up width. When you are ready to plumb in, you lift it off and the machine looks like it was always meant to be hard-piped. There is no sense that plumbing is an afterthought.

The drip tray and cup area show the same kind of thinking. The tray is wide and slides out on a positive track rather than rattling loose. The grate sits securely on top and will take a heavy tamped portafilter without flex. Cup clearance is enough for standard cappuccino cups and many travel mugs once you remove the grate. The cup rail on top keeps stacks from walking when you wipe down the warmer.

Inside the shell, the Bianca is laid out like a small commercial machine rather than a sealed consumer appliance. The stainless boilers are sized and positioned so that access to valves, sensors and fittings is realistic if you ever need to service the machine. Wiring is routed cleanly, not draped across hot surfaces. The rotary pump sits on mounts that cut vibration before it hits the frame, which is why the machine hums rather than chatters when you pull a shot.

A few small details that underline the build quality:

• The steam wand has a proper ball joint and an anti-burn design, so you can work at tight angles and wipe it immediately after steaming.
• The group cover and dispersion area do not feel flimsy when you brush them during cleaning.
• The feet are adjustable and substantial, so you can level the machine on less than perfect counters without shims.
• Panel gaps are consistent, which sounds minor until you have to remove a side panel and put it back without a fight.

Overall, the Bianca feels like a machine built to be opened, serviced and kept for a decade, not a shiny stainless box that hides cost-cutting under the skin. The size and mass are honest for what it does. If you have the space and you value how a machine feels as much as how it performs, the Bianca’s design and construction are part of the reason it earns its place on a serious home bar.

User Interface, workflow, controls and features

User interface and learning curve

Bianca’s interface is very much “hands on first, screen second.” The primary controls are still mechanical: a main power switch, the brew lever, the rotary steam and hot water knobs, and the flow control paddle. If you enjoy the feeling of actually driving a machine rather than tapping at a glass panel, this suits you immediately.

The digital layer sits behind that in a supporting role. Lelit’s Control Center lives in the small OLED module on the front corner. It is a simple two button interface, so you are never more than a couple of taps away from key settings. You are not swiping through app style menus. You are setting numbers that directly affect water temperature, pump behaviour and boiler logic.

The way it all fits together is straightforward once you map it:

• The lever starts and stops the shot.
• The paddle controls how aggressively water enters the puck.
• The group manometer shows what the puck is seeing.
• The dual gauge on the face reports boiler pressure and pump pressure at a glance.
• The LCC lets you decide what “normal” means for temperature, low flow windows and standby behaviour.

For an experienced home barista, that mix feels natural. You can change brew and steam temperatures in one degree steps, define a pre wet and bloom routine that fits your coffee, and decide whether to use low flow only at the beginning of the shot or to soften the last few seconds as well. Once a routine is set, the screen mostly drops out of your attention and your eyes go back to the spouts, the gauge and the cup.

If you are newer to manual machines, the interface scales down cleanly. You can leave the paddle fully open and run Bianca like a conventional E61 dual boiler while you learn the basics. In that mode the LCC is essentially a temperature and timer module plus a way to turn the steam boiler on and off. When you are comfortable with grind, dose and distribution, you start adding simple tools: a fixed pre infusion time, then a gentle low flow start, then basic paddle movements. The machine does not force you into deep profiling on day one.

Sleep behaviour is managed from the same interface. Lelit’s “idle” mode parks the brew boiler around the 70 degree Celsius mark and drops steam pressure, so the machine is not burning full power between sessions yet still comes back to service in roughly ten minutes. From a true cold soak, total warm up into a fully heat soaked E61 is in the mid twenties of minutes, which is normal for this group style. The important part is that you can decide whether Bianca behaves like an always on kitchen companion or a machine that wakes and sleeps on a schedule.

In use the user interface never feels like a gimmick bolted onto an old design. The levers and paddle give you immediate, tactile control. The gauges translate that motion into numbers you can read. The LCC lets you standardise what works and automate the boring parts. It is still very much a manual espresso machine, just one that remembers what you tell it rather than making you repeat every decision by hand every single time.

The Lelit Control Center (LCC)

All of this is controlled through the Lelit Control Center, the small OLED module tucked neatly on the right front corner. It is not a touch screen and it is not pretending to be a smartphone interface. You navigate with a simple pair of buttons.

The LCC lets you:

• Set brew boiler temperature and steam boiler temperature in fine increments.
• Adjust temperature offset behaviour so you can prioritise stability for light roasts or limit overshoot for darker roasts.
• Toggle low flow at the start and end of the shot and define how long each phase runs.
• Program pre infusion and optional bloom pauses before full flow.
• Enable or disable the steam boiler entirely.
• Set auto standby and auto off behaviour.
• Reset and read shot counters and tank fill counters.

The display is small but clear. It shows active temperatures and a basic timer while you pull a shot. Information density is low on purpose. There is enough data to run the machine intelligently without turning every extraction into a dashboard.

Flow control paddle and manometer

Bianca’s defining feature is the combination of the flow control paddle and the group mounted manometer. The paddle is mechanically connected to a needle valve at the group. As you move it, you open or restrict flow. The gauge reports the pressure that the puck is actually seeing.

This does two things.

First, it gives you a precise, repeatable control. You can learn positions by feel. A gentle pre wet might be a quarter movement from fully closed. A normal ramp might be just past halfway. A feathered finish might be one small movement back from fully open. Over time your hand builds a muscle memory for these positions, which is faster than watching a graph.

Second, it turns the gauge into a teaching tool. If you move the paddle to a known position and see pressure climb too slowly, you know your grind is too coarse or your puck is fractured. If it spikes early and drops, you are likely seeing channeling. You get that information in real time, not as a mystery in the cup.

You can build a shot around the paddle alone, or combine it with low flow phases in the LCC. Many owners end up using firmware to handle the start and finish, and the paddle to shape the middle of the profile.

Heat up, standby and daily rhythm

Bianca behaves like a small commercial machine that lives on your counter. It is happiest when you treat it as something that warms up, works hard for a while, then rests.

From a cold start, both boilers reach set temperature well before the group is truly saturated. You will see “ready” on the display in well under fifteen minutes, but the E61 group and surrounding metal mass still need extra time to equalise. If you want consistent shot temperature, plan in the region of twenty minutes from switch on to first serious espresso.

Lelit gives you tools to avoid staring at a warm up light.

• Use a smart plug to power the machine on before you wake up.
• Use the built in standby so the brew boiler drops to a holding temperature rather than shutting down fully.
• Decide whether you want the steam boiler active for the session or parked to save energy.

From standby, Bianca comes back to full operating temperature quickly. For many owners the daily pattern is simple: warm up once, leave the machine idling through the morning or evening window, then power down when the last drink is done.

Water handling, reservoir and plumbing

Bianca’s water system is part of the workflow rather than an afterthought. The external reservoir is large enough that you do not refill it constantly, yet small enough that you can lift and carry it without sloshing half of it onto the floor. The lid opens fully from the top, so refilling with a jug or filter bottle is straightforward.

The tank carrier has simple alignment guides. When you drop the tank into place you get clear tactile feedback that it is seated. The machine monitors water level and alerts you on the LCC when the tank is empty or when the softening filter has reached its expected usage. That filter reminder is based on how often you fill the tank, so it tracks real use rather than months on a calendar.

If you decide to plumb in, Bianca transitions cleanly. The frame includes a drain connection under the drip tray and an inlet port ready for line water. With the right external kit you can feed conditioned water and send waste to a jug or a fixed drain. This removes tank refilling from the workflow completely, which is a real upgrade if you pull a lot of shots in a day.

Noise, pump behaviour and living with the machine

Rotary pumps change how a machine feels in a kitchen. With Bianca there is no metallic buzz when you lift the lever. You hear a low hum that is closer to the background level of a grinder than to a typical vibration pump. Independent measurements around the low 60 dB range line up with what it feels like at the counter.

That quiet operation has two practical benefits.

First, you can talk while you pull a shot. The machine does not dominate the room. In open plan spaces this is more important than people admit.

Second, the lack of vibration keeps cups and scales stable. On many vibration pump machines, you have to fight creeping cups on a bare metal tray or accept that your scale display will jitter. Bianca stays still. Cups sit where you place them. Scales track weight cleanly.

How the pieces fit together

All of these elements, from the LCC to the paddle and the tank hardware, are meant to support a specific style of ownership. Bianca is not a connected machine in the cloud sense. There is no app, no Wi-Fi module, no firmware updates over the air. The “connected” part is inside the box: boilers, pump, group and reservoir all talk to the LCC in predictable, mechanical ways.

You get enough automation to offload boring tasks: heat management, simple pre infusion, low flow phases, reminders for water and filters. You keep direct control over what matters most for taste: how hot the water is, how it moves through the puck, and how you choose to balance shot time, yield and texture.

That combination is what defines the Bianca workflow. It feels like a bar machine that has been scaled and simplified for home rather than a home appliance that tries to imitate a bar machine with marketing features.

Espresso quality and profiling potential

Bianca is built around one idea: you decide how the water meets the coffee. The dual stainless boilers and PID keep temperature predictable. The L58E group, paddle and group gauge let you shape flow in real time. If your grinder and prep are up to it, the machine will follow you into almost any style of espresso you want to explore.

Classic espresso on medium and darker roasts

If you drink a lot of blends and medium roasts, Bianca behaves like a very refined dual boiler. You do not need a complex profile to get good results.

A typical “everyday” recipe might look like this:

• Brew temperature set somewhere around 92 to 94 °C for a medium roast
• Simple pre wet of a few seconds at low pressure, either manual or via a short programmed pre infusion
• Paddle at a consistent position that delivers a familiar pressure on the group gauge
• Yield of 1:2 to about 1:2.2 in 25 to 35 seconds from pump on

Run Bianca like this and you get dense, sweet shots with good body and a clean finish. The machine’s value here is not that it does anything dramatic. It is that once you find a recipe that suits a coffee, it repeats without fuss. You can pull back to back shots at the same temperature, with the same flow feel at the paddle, and the same pressure trace on the group gauge.

For darker coffees you can step brew temperature down a degree or two, keep the profile simple and work mostly with grind size and dose. Bianca is stable enough that when a shot tastes off, you can usually blame the coffee or the puck, not the machine.

Light roasts and modern extractions

Light roasts are where Bianca justifies its reputation. Many machines will hit an acceptable medium roast shot. Fewer will let you pull a high extraction shot on a dense light coffee without harshness.

The paddle and low flow tools let you manage those coffees in stages:

• Longer, gentler wetting at the start to avoid punching channels through a dry, hard puck
• Optional bloom phase where the pump stops and the coffee sits saturated
• Controlled ramp into full flow to bring the shot up to speed without shocking the puck
• Taper at the end to keep flavour development moving without dragging bitterness out of a collapsing cake

On this kind of coffee you may run higher brew temperatures, smaller ratios (for example 1:1.8) or intentionally longer times. Bianca gives you enough control that you can treat a bright washed African or a Nordic-style roast almost like a hybrid between espresso and filter. You can chase clarity and layered acidity instead of fighting sourness on one side and bitterness on the other.

The important point is that the machine does not impose a single “light roast profile”. It gives you the tools to build your own. If you want a long bloom and a soft ramp, you can do that. If you prefer a short, firm pre wet and a flat plateau, you can map that out as well.

Lever, paddle and LCC working together

On Bianca, espresso workflow is a conversation between three things: the lever, the paddle and the LCC settings. Each has a job.

• The lever starts and stops pump action.
• The paddle defines how much water the group feeds the puck at any given moment.
• The LCC decides what the pump and boilers are allowed to do in the background.

You can keep it almost entirely mechanical. Leave low flow modes off, set a temperature, open the paddle to a known position and drive the whole shot by hand. In that scenario the LCC is basically a thermostat and a shot timer.

You can also lean more on the electronics. Many owners set:

• A fixed low flow start for a few seconds to wet the puck
• A short pause for a bloom-style rest
• A main phase at full pump speed
• A low flow finish for the last several seconds of the shot

Once that skeleton is in place, you use the paddle for fine work. For example, you might open the paddle a little less than usual if you see the pressure climbing too fast on a fresh bag of coffee, or ease it back earlier when you notice a tendency toward bitterness at the end of the shot.

The key benefit is repeatability. If you log a profile that works for a specific coffee, you can come back to it days later without trying to remember every hand movement. The programmed phases give you a reliable backbone. The paddle lets you adapt in the moment.

Feedback, consistency and the role of the grinder

Bianca gives you more information about what is happening in the puck than most traditional machines. The group gauge tells you how the coffee is resisting flow. The bottomless portafilter shows you where extraction begins and how it spreads. The LCC timer and shot counter tell you what actually happened rather than what you meant to do.

This combination is powerful for diagnosing problems:

• Slow pressure build and fast blonding usually points to a coarse grind or fractured puck.
• An early spike followed by a drop often betrays severe channeling.
• Consistently short times at a known paddle position suggest you need to tighten the grind or increase the dose.

The machine will not hide sloppy prep. In fact, poor distribution and lazy tamping look worse on Bianca because you can see and measure the consequences so clearly. That is a feature, not a bug, for anyone who wants to improve.

All of this assumes a grinder that can keep up. Bianca will happily reveal the limitations of an entry level grinder. To take advantage of what the machine can do, you need a grinder that can:

• Produce fine, even particles with minimal clumping
• Move in small, repeatable steps so you can actually follow the feedback the puck is giving you
• Stay consistent across back to back shots without drifting

Once those boxes are ticked, Bianca becomes a very stable platform. You change one variable at a time and the machine responds predictably. That is what turns “nice hardware” into a real learning tool.

Where Bianca sits for espresso quality

In terms of control over espresso, Bianca plays in the same sandbox as manual paddle machines that cost far more. You get a true needle valve at the group, real time puck pressure, a responsive dual boiler system and firmware that supports both simple and advanced shot structures.

The result in the cup is not one fixed “Bianca flavour”. It is the ability to pull classic Italian style ristrettos, balanced modern 1:2 shots, and long, gently profiled extractions on light roasts from the same machine. If your technique is there, Bianca will let you taste the difference between those approaches clearly.

That is the real espresso story here. It is not that Bianca magically makes every coffee taste good. It is that it gives you enough control, feedback and stability that when a shot tastes right, you know exactly why, and when it does not, you have the tools to fix it.

Milk steaming and steam wand

Bianca’s brew side gets most of the attention, although the steam system is quietly very capable. It is designed for home kitchens that want glossy microfoam on demand without turning the corner of the room into a small boiler room.

Steam boiler and real world power

Bianca runs a dedicated 1.5 liter stainless steam boiler. Capacity and element size put it in the sweet spot for home use. You can steam multiple drinks in a row without watching the gauge fall off a cliff, and you do not waste energy keeping a large commercial boiler hot all day.

In practical terms, with the steam boiler set around 125 °C and the stock two hole tip, 300 milliliters of milk reaches drinking temperature in the 40 to 50 second range. Bump the boiler to around 135 °C and that same volume drops into the mid 30 second range. Swap to the four hole tip at the higher setting and you are looking at something closer to 25 seconds for a 300 milliliter pitcher.

Those numbers are useful when you plan your routine:

• Single cappuccinos and flat whites: two hole tip at a moderate temperature feels relaxed and controlled.
• Two drinks at once: four hole tip with a warmer boiler moves fast enough that the espresso is not waiting around.

The important point is that you can choose. Bianca lets you tune steam to match your pace instead of forcing you into a one speed workflow.

Wand design, tips and ergonomics

The steam wand is a proper pro style assembly: full articulation on a ball joint, cool touch insulation, and knurled knob control. It moves where you want it and stays there. You can work comfortably in a small pitcher for cortados or stretch into a larger jug for back to back lattes.

Lelit ships the Bianca with at least two tips.

• Two hole tip: smaller vents and a gentler steam jet. Ideal for learning microfoam and for smaller milk volumes.
• Four hole tip: more total steam, more turbulence, shorter windows. Suits experienced hands and larger pitchers.

The anti burn design is more than a marketing line. The outer tube runs warm instead of scorching hot, so accidental contact is less punishing and clean up is easier. You still respect it, but you do not need to flinch every time you reach past the wand.

The knob has a smooth ramp from closed to fully open, which gives you fine control over steam power. Many users run it fully open for consistency. If you like to soften the initial blast on small jugs you can crack it part way, then open fully once the milk is moving.

Learning microfoam on Bianca

If you are used to softer single boiler steam, Bianca will feel like an upgrade without being unmanageable. The two hole tip and moderate boiler temperatures give you a generous window to work on texture. You can stretch and roll milk for 30 to 40 seconds, which is long enough to try different angles and jug depths without scorching the milk.

A simple starting pattern that works well on Bianca:

1. Set steam boiler around 125 °C with the two hole tip.
2. Fill your pitcher so the milk sits just below the bottom of the spout.
3. Start with the tip slightly off center and just under the surface. Listen for a soft paper tearing sound, not a violent hiss.
4. As volume grows, lower the jug a touch to keep texture building, then raise it to get the whirlpool rolling.
5. Cut steam around 55 to 60 °C. The wand has enough power that temperature rises quickly in the last few seconds.

Once this feels automatic, you can raise boiler temperature slightly or swap to the four hole tip to shorten steaming time and match espresso speed more closely. Bianca gives you headroom so your steaming can evolve with your skills and your drink sizes.

Workflow for milk heavy households

For a home bar that lives on flat whites and cappuccinos, the dual boiler layout matters. You can pull shots and steam at the same time. There is no need to flip a switch and wait for a single boiler to climb, then cool it down again for espresso.

A typical milk round on Bianca looks like this:

• Dose, distribute and tamp while the previous shot runs.
• As you start the next shot, purge the wand, drop it into the pitcher and open the valve.
• Stretch gently for a few seconds, then focus on rolling. The boiler holds pressure so you do not need to chase the knob.
• Finish steaming a little before the shot ends. You have a few seconds to polish the pitcher and wipe the wand before pouring.

For guests you can run espresso first, then steam two pitchers back to back. Bianca has enough steam capacity that you are limited more by your pitchers and tamping speed than by the machine.

If you know you have an espresso only day, you can disable the steam boiler in the LCC and treat Bianca as a straight shot machine. This reduces idle power consumption and keeps the machine a little cooler on the bench.

Texture range and drink styles

Bianca’s steam quality is dry and consistent. You can build a wide range of textures:

• Thin but glossy foam for flat whites and cortados.
• Slightly thicker cappuccino foam with clear definition between liquid and crema.
• Denser foam for traditional macchiatos if you like a more old school feel.

Because you can adjust boiler temperature and tip choice, you can bias your setup toward the drinks you actually make. If you only pour small flat whites, there is no need to chase high gauge numbers. Keep things moderate and focus on precision. If you love big lattes and larger mugs, a hotter boiler and four hole tip make the jug work shorter.

The key is that Bianca gives you the same thing on the steam side that it gives you on the brew side: repeatable control. Once you have a combination of temperature, tip and jug that produces the foam you like, it does that every time.

Clean up and longevity

Daily care of the steam system is simple. Purge a short blast of steam before and after each use, wipe the wand immediately with a damp cloth, and avoid letting milk dry on the tip. The anti burn outer tube and polished finish make this quick.

Behind the scenes, regular boiler maintenance and water care keep steam performance steady. Bianca’s separate steam boiler means scale there does not directly compromise brew stability, although it still affects wand performance and long term reliability. Filtered or softened water through the tank, or a properly set treatment system on plumbed setups, keeps the interior as clean as the exterior looks.

In use, Bianca’s steam system feels like an honest partner. It gives you enough power to make professional quality foam without feeling twitchy, and enough adjustability that both new and experienced milk drink makers can set it up in a way that fits their hands and their rhythm.

Competitive set

Lelit Bianca vs the field: quick matrix

Lelit Bianca vs ECM Synchronika

These two sit in the same “serious dual boiler E61” bracket. Lelit Bianca PL162T is built around a true group-mounted flow-control paddle, moveable external tank, and firmware with low-flow modes. ECM Synchronika is the German benchmark for fit and finish, with optional flow control via an add-on kit and a more traditional internal reservoir layout.

Core differences

• Flow control and profiling: Bianca ships with a group needle-valve paddle and puck-pressure gauge as standard, plus low-flow start/finish in firmware. Synchronika needs an aftermarket flow kit to get close and has no integrated low-flow automation.
• Water handling: Bianca’s 2.5 L external tank can mount left, right, or behind the case and lifts off when you plumb in. Synchronika uses a conventional, internal top-load reservoir plus plumb-in option.
• Steam and boiler layout: Both are dual boilers with strong steam. Synchronika’s larger steam boiler is an advantage if you regularly run big pitchers; Bianca’s 1.5 L boiler is tuned for home volumes with adjustable tips.
• Build and aesthetics: ECM edges it on sheer “jewel on the counter” refinement and heavier chassis feel. Bianca is still very well-built but leans toward functional stainless with wood accents and a more technical vibe.
• Price and value: By the time you add ECM’s flow-control kit, Synchronika is usually a few hundred more than Bianca. If profiling is the priority, Bianca gets you more tools per dollar.

Aspect	Lelit Bianca PL162T	ECM Synchronika (with flow control)
Flow control	Factory group paddle + puck gauge + low-flow firmware modes	Add-on flow kit, no low-flow start/finish integration
Reservoir & plumbing	External 2.5 L tank, mounts left/right/back, easy to remove when plumbed	Internal tank under cup tray, switchable to plumb-in
Boiler system	Dual stainless boilers (0.8 L brew, 1.5 L steam)	Dual boilers with slightly larger steam side
Design language	Modern prosumer E61, wood accents, technical look	Classic German box, ultra-clean lines, premium metalwork
Best fit	Home barista focused on profiling options and flexible footprint	Buyer who values heavy build, classic looks, and is happy to add flow control

Who should choose which

• Pick Lelit Bianca if you want out-of-the-box flow profiling, low-flow automation, and a reservoir system that works in awkward kitchens without giving up plumb-in later.
• Pick ECM Synchronika if you care more about overbuilt chassis feel, ultra-premium finishing, and a more traditional internal layout, and you are comfortable paying extra to add flow control.

Read our ECM Synchronika coverage

Lelit Bianca vs Profitec Pro 700

Lelit Bianca PL162T and Profitec Pro 700 share the same broad spec sheet: dual boilers, rotary pump, E61 group, plumb-in ready. Where they diverge is in philosophy. Bianca leans into flow profiling and smart water handling; the Pro 700 leans into mass, simplicity, and a very traditional aesthetic.

Core differences

• Profiling tools: Bianca ships with a factory paddle and group gauge plus LCC low-flow start/finish. The Pro 700 needs an aftermarket flow kit for similar manual control and offers no built-in low-flow modes.
• Chassis and feel: Pro 700 is a heavier, very solid-feeling box with conservative styling. Bianca is still robust but looks and feels more “enthusiast tool” than “understated furniture.”
• Reservoir concept: Bianca’s external, relocatable tank solves depth and cabinet clearance issues. Pro 700 sticks with an internal top-fill reservoir and separate plumbing option.
• User interface: Bianca’s LCC OLED manages temperatures, low-flow phases, standby, and counters. Pro 700 keeps things simpler on the control side, which some owners prefer.
• Price leverage: Once you add flow control to the Pro 700, Bianca usually remains the more affordable way into a full profiling-capable E61 platform.

Aspect	Lelit Bianca PL162T	Profitec Pro 700 (with flow control)
Flow & pressure control	Standard group paddle, puck gauge, programmable low-flow phases	Optional flow kit; no firmware-level low-flow or bloom modes
Water supply	Moveable external tank, easy plumb-in transition	Internal tank under top tray, separate plumb-in kit
Design & footprint	Compact for its class, modern with wood accents	Heavier, slightly bulkier, very traditional styling
Workflow emphasis	Highly tunable espresso profiles, flexible kitchen placement	Stable classic dual boiler workflow with focus on solidity
Best fit	Profiling-focused home barista who wants integrated control	User who prioritises heft, simplicity, and a conservative look

Who should choose which

• Pick Lelit Bianca if you want maximum profiling depth, a smarter reservoir solution, and strong value once you factor in the flow system.
• Pick Profitec Pro 700 if you love a heavy, overbuilt feel, prefer a classic aesthetic, and are happy with add-on flow control or none at all.

Read our Profitec Pro 700 coverage

Lelit Bianca vs La Marzocco Linea Micra

Lelit Bianca PL162T and La Marzocco Linea Micra are both premium home dual boilers, but they take opposite routes. Bianca is a classic E61 machine with manual flow control and deep profiling tools. Micra is a compact, saturated-group La Marzocco with rapid heat-up, strong steam, and brand cachet, but no manual flow control.

Core differences

• Group and profiling: Bianca uses an E61-style group with a true needle-valve paddle and group manometer. Micra uses a saturated group for rock-solid stability but offers no manual flow or pressure profiling.
• Heat-up and readiness: Micra wins on pure speed from cold to brew-ready thanks to its saturated group design. Bianca needs a more traditional E61 warm-up and is best paired with standby or a smart plug.
• Espresso style: Bianca favours experimenters who want to tailor flow for light roasts and unusual ratios. Micra excels at repeatable, classic extractions with minimal fuss.
• Milk steaming focus: Both have powerful steam, but Micra leans harder into “milk bar at home” with aggressive steam and a very compact footprint. Bianca balances espresso profiling with strong but slightly more home-scaled steam.
• Brand and ownership feel: Micra carries the La Marzocco badge and design language. Bianca trades brand prestige for profiling depth, flexible tank placement, and a lower entry price in many markets.

Aspect	Lelit Bianca PL162T	La Marzocco Linea Micra
Group & control	E61-style L58E with flow paddle + group gauge	Saturated LM group, no manual flow control
Warm-up behaviour	Classic E61 heat soak; best with standby/smart plug	Very fast heat-up, “switch on and go” feel
Espresso emphasis	Built for profiling, light roast exploration, custom curves	Built for rock-solid repeatability on more traditional profiles
Footprint & aesthetics	Compact prosumer box with external tank and wood accents	Ultra-compact, design-forward La Marzocco styling
Best fit	Home baristas who want flow control and maximum espresso flexibility	Users who prioritise fast heat, strong steam, and LM brand presence

Who should choose which

• Pick Lelit Bianca if you care most about shaping flow for light roasts, building your own profiles, and squeezing every last bit of nuance from espresso.
• Pick Linea Micra if you want near-instant readiness, outstanding steam in a very small footprint, and the feel of a mini La Marzocco on your counter more than you want manual flow control.

Read our Linea Micra coverage

How to use the Lelit Bianca PL162T

Think of Bianca as a compact café machine with a few extra tools for profiling. Once you build a routine, it is very predictable.

1. First setup and water

1. Position the machine
   • Leave space around the sides for the reservoir bracket if you plan to mount the tank left or right.
   • Make sure the lever has clear travel and the steam wand can swing without hitting cupboards.
2. Choose water source
   • For the tank: use soft or filtered water that is safe for espresso machines (not pure distilled, not untreated hard tap).
   • For plumbing: install a proper filter/softener and a pressure regulator set around 2–3 bar at the machine.
3. Mount and fill the tank
   • Clip the metal cradle on the left, right or rear of the machine.
   • Drop the tank into the cradle until it clearly seats on the connectors.
   • Fill from the top and fit the lid properly so you do not pull air into the system.
4. Power on and prime
   • Open the steam knob one turn.
   • Switch on the machine.
   • Let the pump run until steam wand and group begin to spit water, then close the steam knob.
   • Check that both boiler icons and temperature readouts show on the LCC.

2. Daily startup and warmup

1. Switch on 20–30 minutes before you plan to brew.
2. Confirm on the LCC that:
   • Brew boiler is at your target temperature.
   • Steam boiler is on or off, depending on whether you want milk drinks.
3. Once both boilers show “ready”, give the group a short purge into the drip tray to move hot water through the group and wake the thermosiphon.
4. Warm your cups on the tray or with a small rinse from the hot water tap.

For faster mornings, use:

• A smart plug to bring the machine on before you wake.
• Standby mode in the LCC so the brew boiler rests near 70 °C and comes back in roughly 10 minutes.

3. Pulling a simple espresso

Start simple. Get this routine locked in before you worry about profiles.

1. Grind and prep
   • Choose a double basket in the 17–18 g range.
   • Dose accurately (for example 18 g), distribute carefully and tamp level.
2. Set the paddle
   • Fully open it (all the way to the left) so Bianca behaves like a normal E61.
3. Lift the lever
   • Watch the group gauge. Aim for a smooth rise to your target pressure (usually around 8–9 bar) after a few seconds of pre wet.
4. Use time and yield
   • Start the shot timer as the first drops appear or use the LCC timer.
   • Target roughly a 1:2 ratio in 25–35 seconds from pump on. Adjust grind next time if you are way outside that range.
5. Lower the lever to stop the shot and let the three way valve vent pressure.

Repeat this until you can get consistent shots without touching the paddle or advanced LCC features. Bianca is much easier to understand once the basics are automatic.

4. Bringing in flow control

Once your grinder and prep are solid, start using what makes Bianca special. Work in stages.

Stage 1: Gentle pre wet with the paddle

1. Set brew temperature for your coffee (for example 93–94 °C for medium roasts).
2. Start with the paddle only slightly open. The gauge should hover around 1–2 bar as the puck saturates.
3. After 5–8 seconds, open the paddle to your “full shot” position and let the gauge climb into normal range.

Stage 2: Soft exit

1. As the shot approaches your target yield and you see blonding start, ease the paddle slightly back toward closed.
2. You will see the gauge drop and the stream calm. This helps avoid harshness at the end of the shot.

Stage 3: Combine with LCC low flow

When you are comfortable, move some of this work into the LCC:

• Enable low flow at the start for a fixed number of seconds.
• Optionally add a short pause (bloom) before full flow.
• Enable low flow finish for the last 5–10 seconds.

Now the electronics handle the scaffold. You ride the paddle only when a specific coffee needs extra finesse.

5. Using the steam side

1. Check steam boiler status on the LCC. Turn it on and set a starting temperature (for example 125 °C) if you are making milk drinks.
2. Purge the wand into the tray before each jug to clear condensation.
3. Choose a tip
   • Two hole if you are learning or steaming for one.
   • Four hole if you are comfortable and steaming larger pitchers.
4. Stretch, then roll
   • Start with the tip just below the surface, slightly off center.
   • Once volume increases, drop the tip deeper to create a whirlpool and integrate the foam.
5. Stop around 55–60 °C and immediately wipe and purge the wand.

With a bit of practice you can steam and pull at the same time. Bianca has the power to handle this without pressure swings.

6. Switching between tank and plumbed

If you decide to move from tank to line water:

1. Turn the machine off and let it cool.
2. Remove the tank and cradle.
3. Connect your treated water line and drain to the designated inlets under the machine, using Lelit's kit or a proper equivalent.
4. Prime the system again and check for leaks.
5. Update any LCC settings if the manual calls for it on plumbed setups.

Treat plumbing as a one time project, not something you flip weekly. Once set up correctly it takes refills and empty drip trays out of your workflow.

How to clean and maintain the Lelit Bianca PL162T

Bianca will look after you if you look after it. Cleaning is split into three buckets: daily care, weekly/monthly maintenance, and descaling when really needed.

Daily cleaning routine

Do this every session you use the machine. It takes a few minutes and pays off in shot quality and longevity.

After each shot

• Purge the group
  • Lower the lever, knock out the puck, then raise and lower the lever briefly to flush coffee oils from the shower screen.
• Wipe the basket
  • Use a dry or slightly damp cloth to wipe residual coffee from the basket and rim.

At the end of the session

1. Water backflush
   • Insert the blind basket in the portafilter.
   • Lock it in and lift the lever for 8–10 seconds.
   • Lower the lever and let the pressure vent into the drip tray.
   • Repeat 4–5 times until the discharge water runs clear.
2. Steam wand
   • Give one last purge of steam.
   • Wipe the wand and tip thoroughly with a damp cloth.
   • Check that there are no dried milk rings near the vents.
3. Drip tray and grate
   • Empty the tray before it is completely full.
   • Rinse the tray and grate in warm soapy water, dry and refit.
4. Exterior wipe down
   • Use a soft damp cloth on the panels and group.
   • Avoid abrasive pads and ammonia based cleaners that will scratch or stain.

Weekly / monthly maintenance

How often you do this depends on how many shots you pull, but as a rule: heavy use = weekly, light use = every couple of weeks.

1. Detergent backflush

Use an espresso machine cleaner that is safe for E61 groups.

1. Put a small amount of detergent in the blind basket.
2. Lock in the portafilter.
3. Lift the lever for 8–10 seconds, then lower to vent.
4. Repeat 5–10 times.
5. Remove the portafilter, rinse the basket well, and repeat the cycle with clean water several times to flush out any remaining detergent.

This clears oils from the solenoid and exhaust passages and keeps the group from tasting rancid.

2. Shower screen and group gasket

Every month or two:

1. With the machine cool, remove the screw holding the shower screen and dispersion plate.
2. Soak those parts in warm water with a little espresso cleaner.
3. Scrub with a soft brush, rinse and dry.
4. Inspect the group gasket. If it looks cracked, hard or deformed, replace it.
5. Refit the plate and screen, tightening the screw snugly but without over-torquing.

3. Steam tip and wand check

Once a week or so:

1. Unscrew the steam tip.
2. Soak it in warm water with a touch of cleaner, then brush out each hole with a fine brush or pin.
3. Rinse thoroughly and refit.
4. Check that the wand ball joint moves freely and that there are no milk deposits around the base.

4. Lubricate the lever cam

Every few months, or if the lever starts to feel dry or rough:

1. Turn off the machine and let it cool.
2. Remove the lever pin and cam cover following an E61 cam service guide.
3. Wipe old grease and coffee residue from the cam and contact points.
4. Apply a tiny amount of food safe, high temperature grease designed for espresso machine groups.
5. Reassemble and test the lever motion. It should feel smooth and positive.

Descaling: when and how

Descaling is where people do the most damage for the least benefit if they do it blindly. With Bianca, your first line of defence is good water. If you use properly softened or formulated water, you may go years between descaling events.

Before you descale

• Check your water source hardness. If you are already using very soft water, routine descaling may not be necessary.
• Read Lelit's manual for the Bianca descaling recommendations. Follow any specific warnings about products to avoid.
• Never pour strong household acids (like straight vinegar) into the boilers. Use a product designed for espresso machines.

High level descaling approach

Exact steps can vary by region and manual revision, but the safe outline looks like this:

1. Prepare
   • Turn the machine off and let it cool to a warm but not hot state.
   • Remove the water tank, rinse it, and mix your descaling solution at the recommended concentration.
   • Refit the tank and make sure both boilers are on and at moderate temperature.
2. Bring solution into the system
   • Run water from the brew group and hot water tap in short bursts until you are confident the boilers have drawn in the solution (you will see or smell the change).
   • Stop before you empty the tank completely so you do not pull air.
3. Let it soak
   • Turn off the machine and let it sit for the contact time recommended on the descaler (often 15–30 minutes).
   • Do not leave harsh solutions in the boilers for hours. More time is not better.
4. Flush thoroughly
   • Empty and rinse the tank, then fill with fresh water.
   • Turn the machine back on.
   • Flush the brew circuit by running repeated blank shots into a jug.
   • Flush the hot water circuit heavily.
   • Refill the tank as needed and keep flushing until there is no taste or smell of descaler.
5. Backflush and clean
   • Perform a detergent backflush after descaling to clear residues from the group and valves.
   • Clean the shower screen and portafilter as usual.

If you are plumbed in with a proper filtration system and monitor hardness, you may never need to run a full chemical descale. In that case, periodic checks by a technician and replacing filters on schedule is safer than routinely filling the machine with acid.

Long term care and checks

Once or twice a year:

• Inspect all hoses and visible joints for signs of leakage or crusted deposits.
• Check the tank filter cartridge and replace it if the LCC or handle gauge indicates it is due.
• Listen for changes in pump noise or steaming behaviour. A sudden change is often a sign something needs attention before it becomes a failure.

Bianca is built to be a long term machine. If you build these cleaning and maintenance routines into your weeks instead of waiting for problems, it will stay stable and pleasant to use long after the novelty of the paddle wears off.

Verdict

Bianca set the template for enthusiast E61 machines and still owns it. The brew quality is top tier. The paddle is precise. The firmware helps without getting in the way. The steam boiler holds its own and the included tips cover beginner and expert. The external tank is not a gimmick. It solves a counter problem and keeps feed water cool. The only people who should skip it outright are those who want set-and-forget automation with logged curves or those who want café-level steam on massive pitchers every day. Everyone else will make better espresso faster on a Bianca than on most machines in this class. It is the safest three-thousand-dollar bet in prosumer espresso in 2025.

If you are building a home bar that needs one machine to do everything well, this is it. The Bianca PL162T has the mechanical feel we like, the numbers we need, and the software we actually use. It makes you better at espresso. It does not get in your way.

Lelit Bianca pricing, variants & market context

Bianca sits in a fairly stable price band globally, with occasional dips around big sales events. You are paying for a full dual-boiler, rotary pump, flow-control E61 with stainless boilers and a mature feature set, not a “launch tax” on an unproven platform.

Typical street pricing by region

Exact numbers move with exchange rates, VAT, and retailer incentives, but real-world pricing looks roughly like this:

• United States: around $2,999.95 at major retailers and Lelit's own store. Holiday promos sometimes push it into the mid–$2,000s.
• United Kingdom: commonly in the ~£2,299.95 range including VAT, depending on colour and retailer.
• European Union: generally in the low-to-mid €2,000s once VAT is baked in, with noticeable variance between countries.

Those numbers put Bianca squarely in the serious prosumer bracket, but still below machines like a GS3 or Slayer once you match features. Always confirm current pricing, shipping, and warranty terms with a regional distributor; local promos often matter more than the official list.

Colourways, trims and what actually changes

Bianca is sold as a single platform with cosmetic variants, not as different “spec tiers.” The core internals stay the same: dual stainless boilers, L58E group with paddle and group manometer, rotary pump, and the Lelit Control Center firmware.

• Polished stainless with walnut: the classic look most people recognise; stainless body, stainless tray, walnut knobs, paddle, PF handle and feet.
• Black with maple: factory-painted panels with maple woodwork and the updated drip tray design. This is a genuine Lelit finish, not an aftermarket respray.
• White with maple: similar story to the black model; factory colour, maple accents, revised tray front, same boilers and group inside.

All of these variants share the same internals and warranty. The choice is about how it looks in your kitchen and whether a particular colour run is available in your region, not about “better” or “worse” performance.

Model codes, firmware and “version” talk

Retailers and forums will often talk about “V3 Bianca” or use slightly different product codes. What matters in practice is that you are looking at the current dual-boiler rotary platform with:

• Stainless brew and steam boilers (0.8 L and 1.5 L).
• External 2.5 L reservoir that can mount left, right or behind the chassis.
• Group-mounted needle-valve paddle with matching puck-pressure gauge.
• LCC firmware with low-flow start/finish, programmable pre-infusion and standby mode.

If a listing omits those features, you are either looking at an older stock unit or at a different Lelit model. Always cross-check the spec sheet and photos against Lelit's current product page before you buy.

Ownership context and long-term support

Lelit has been part of Breville Group since 2022. For Bianca owners that has meant better distribution, more consistent regional web stores, and ongoing support for colour variants and hardware revisions, without ripping up the underlying design that made the machine popular.

Parts availability and service documentation remain strong by prosumer standards, and the platform is mature enough that most common issues are well understood by good techs. If you are spending around three thousand in this category, that kind of continuity matters as much as a small promo discount.

Bottom line: expect to pay close to the official $2,999.95 USD / ~£2,300 GBP / low–€2,000s baseline most of the year, with real savings appearing around major sales periods or for open-box units. Choose your finish on looks and availability; under the paint and wood, every Bianca is the same machine.