After some customary indecision we have a cabinet for the Bosco lever espresso machine

by Reiss Gunson on Friday, 11 March 2011 13:11



We were very pleased to see the cabinet for the Bosco lever machine arrive today.  Again, the ship-like payload of the A-class came to the rescue, a car that I despise in all other respects including poor build quality, ride, handling, and lack of power.  But if you need a city car to perform lorry duties it is in a class of its own.  The cabinet is a Infrico MCAF 820.  We bought ours from these guys and we're pleased to say they had it in stock and we grilled them on next day delivery and they delivered.  And no, they're not mates of ours, we've never meet them.  The thing in small business is you always find yourself searching for products that you have no idea who to turn to for, so we were pleased when google threw this cabinet up for consideration.  It is purpose built for espresso machines, complete with a hole in the top for water supply and drainage.  The construction is 304 stainless (not marine grade 316, but hey) over zinc plate/galvanised steel.  We would have preferred an all stainless construction, but this one was a lot less expensive at GBP459 plus VAT.  There are a couple of sharp edges that need some attention from our metal file, but all in all we think it is the perfect product for the problem we need to solve and wouldn't hesitate to recommend it.  The dimensions are 1050mm(h)x820mm(w)x600mm(d) which is absolutely perfect for the single group Bosco lever espresso machine, and it is also big enough for a 2 group Bosco lever machine.  Tomorrow we hope to undertake some major surgery to our plumbing, bringing a copper pipe along the full length of the work bench from the right hand side.  We will attach a ball valve at the end, then on to some woven stainless steel flexi to the water filter, then out to the digital volumetric meter, then into the machine.  I really can't wait to pull the first shot on the Bosco.  No doubt we will need to make some adjustments to our roast, perhaps adding about 10% robusta to develop an Italian style roast, with more weight in the cup.


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