Considering the length of time we've had our Bosco, we've spent precious little quality time with it.  Your know the sort; uninterrupted solitude allowing you to just amble about, try different roasts, different pre-infusion times, different temperatures, and so on.

Rightly or wrongly, we make the assumption that the manufacturer's settings are the place to start.  On that basis we started with the boiler set to 1.5 bar.  We have come to the conclusion, for our style of roasting at least, that a boiler pressure of 1.5 bar is too hot.  We are down to an 'indicated' 1.3 bar on the manometer, and may go lower.

We are also developing a 'plug & play' non-destructive temperature probe that will plug straight into your Apple computer via a USB port.  This device will capture the data for you and record as a .csv file, allowing you to open in Excel and plot away as you see fit.

We have also progressively whittled away the pre-infusion time from 8 seconds to around the 3-4 second mark and are now obtaining crema so deep we could bathe in it.  To make life easy we are also running a standard dose of 14g.  We're not opposed to over-dosing, but we're not sure the Bosco is particularly suited to the task; we suspect she considers such methods rather undignified!

However we think the Bosco is the best tool for the job when it comes to single origin espresso.  The best anology we can think of is an optical prism breaking white light into all the colours of the spectrum.  It really breaks out the individual tastes into clearly identifiable threads on your tongue.

This is so much fun.  The Bosco makes our Costa Rican Zamorana Estate taste like manuka honey; its a wonderful machine.