We ran the plumbing in copper along the length of the unit from the supply point and terminated to a ball valve.  Stainless braided hose from there to the water softener/filter unit (obscured by bench leg).  Braid out from filter to connect to the Bosco.  We turned it on just before midnight last night and it worked straight out of the box.  We dropped down some more 3 pin 13A sockets from the ring - you can never have too many it seems.  As you can see the 1 group Bosco conveniently runs on a standard 13A 3 pin plug (black plug, right hand side).

We got the show under way by pulling the pin for a manual fill of the boiler (as filling from empty), wait 1 1/2 - 2 hours for it to really heat up to operating temperature, and off you go.

A very weak image taken some time after 2am this morning just to give you and idea of what made it all worthwhile.

Expectations exceeded even at that hour of the day.  For the all arabica specials that we do the Bosco seems to like as much coffee as you can stuff in the basket, with the grind made slightly more coarse to compensate.  Extraction times are also more like 45 seconds than 25 seconds as you wait a long time for the last little bit on a spring lever as the pressure from the spring tails off to zero.

Anyway, we are really looking forward to getting back out to the factory this weekend to have a bit more of a play with it.  We've even got a 1 week old roast of 80% Brazilian Yellow Bourbon with 20% Java Semeru Estate to try for the first time.  The spring lever really does make it child's play to achieve very consistent results shot after shot.

Now I've had a bit of a play I am even more firmly of the view that the Bosco achieves thermal stability in the group in the simplest manner possible; a huge lump of brass that gently dissipates the heat at just the right rate.  With the considerably longer 'total extraction time' (from when you pull the lever down until the last drop) that a spring lever imposes on you, coupled with a lump of brass large enough to recast Nelson in Trafalgar Square, thermal stability is imposed upon you by these physical (rather than electronic) parameters.  In short, if you pull your shots for the correct extraction time you will not exhaust the thermal absorption of the group.

This means a machine with very limited down time that is easy to fix without the need for a 'factory' technician, and inexpensive parts.

So, what is the downside of a spring lever machine when compared with an electric pump machine?  Well, because of the longer 'total extraction time' I think you might find yourself needing a machine with one more group than you might with an electric pump machine to ensure you can meet demand.  Allowing you to buy a 2 group and then discovering you really need a 3 group creates a big headache for both parties.

The good news is a 3 group Bosco is considerably less expensive than a 2 group 'high tech' machine and I think you'll find your espresso is better.  So the only downside would be if space was at an absolute premium, but if espresso is at the heart of your business we're confident that you'll find the space.

Come and judge for yourself, book a demonstration session on our Bosco today.