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IamOiman last won the day on July 1

IamOiman had the most liked content!

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About IamOiman

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    Tamper Master

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    Napoli/Massachusetts/Rhode Island
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    ESPRESSO, Computers, Investing
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  1. Nope that is what I pay for coffee, my selection being Saka Gran Bar. For 6kg I pay €80 which is then dropped off to a friend of mine in Italy with a US address. Shipping from there to here is ~$20 for a total of about $109 converted. Per pound I will pay $109/6kg for 18.17$/kg. 18.17/2.2=8.26$/lb. In a best case scenario where I use 7g of coffee with little purging (I use a Lido E as my electric grinders are in storage right now) I can make 454g/7g = 64 shots. $8.26/64 comes to about 13 cents per shot. Initially when doing the math I got half that number so maybe I just made an error but it's still quite cheap per shot nonetheless. Electricity costs will run me at 0.10 cents per kWh. Presuming the machine is on a total of 3 hours (once heated up it does not remain on constantly) I would pay $18 per month for electricity over 30 days. It would be $24 if it was 4 hours per day on average but I usually turn it off when I am done early. Usually It runs from 5am to 5pm.
  2. One week has passed since I first started up my machine, and here are some thoughts after pulling about thirty shots so far: I heavily recommend investing in an automatic timer for the machine because of the long (70-90 minutes) heat up time without flushing the group. This will allow you to wake up and immedietely pull a shot without sleepily tapping your foot as it warms up. If you are done for the day early you can just switch off the machine and turn it on again after the designated shut off time has passed. You will use more water with a commercial machine than with a home lever from flushing and frothing. With my Elektra and Pavoni I used around seven gallons total over about 500 shots pulled during my junior year in college. Not counting the initial boiler fill up I already have used a little less than a gallon for the thirty shots in the Bosco. Using a plastic shelf cover will protect the cup holder from scratches. To ensure the cups heat up with this addition placing towels on them will keep the heat in and heat them up faster. If you are coming from a domestic machine the commercial steam arm on the Bosco is far more powerful than what you may be used to. I can froth a pitcher of milk in half the time I needed for the Elektra (which I considered a fairly strong domestic steamer). I see no reason right now to switch out the default 4-hole tip. You will also have a hot water arm that is useful for purging water or making americanos. I do not personally see myself using it too much unless I really wanted some instant hot water for Ramen noodles or tea :lol: The 1 group Bosco can hold 4 espresso cups per row front to back and just barely 3 cappuccino cups. Overall a mean estimate for the tray capacity with just espresso cups is 24. You can double stack the cups if you wish but that is almost overkill for the number of shots you would pull in a session and I do not know what the weight limit is for the tray but I do not want to dramatically find out through failure. After waiting over a year and finally using my Bosco is a little hard to describe besides maybe Euphoria. Every time I walk by I want to smile when looking at it. It is my own little commercial bar in my house. Where can I find this high quality of espresso near me? Where can I find espresso this cheap, paying 5-9 cents per single shot! Quite difficult to say the least. I also find myself wanting to use it as often as possible. I actually pester my parents to invite friends over just so I can make them a shot. Every single worker that has stopped by our house has received espresso from my Bosco or Elektra. It's fun to use I daresay. The final question I would ask myself is if the Bosco was worth it. This may be a little difficult to define if you are looking for the best deal. For me I can already answer yes to that question as I already know what I will be getting out of it based off my initial requirements for a commercial machine. I wanted a machine that was: -Made in Italy, preferably from Naples -Is a spring lever -Has character (ie something beyond the billion steel boxes of e61 machines in the prosumer market) -Is relatively unique compared to other hobbyists' machines -Is long lasting -Is simple to maintain -Is 'reasonably' priced (my initial budget was £3300 but I got it for less) The Bosco satisfied all of my requirements. If I did not know Bosco or was forced to select something else brand new I would have selected the Profitec Pro 800. Otherwise it would have been a used La San Marco 85 Leva or vintage machine as my primary selection. To conclude, I am quite one happy customer of Bosco and cannot wait for tomorrow to pull my next shot.
  3. I think it would be more the risk of OD'ing on caffeine...
  4. I have no worries for security. To access my dorm you need to go through three card-restricted doors then a unique key for the front door. For transport purposes I probably will use the crate.
  5. Thank you! I was inspired by Bar Mexico in Piazza Garibaldi with their orange theme and monstrous 5 group La San Marco
  6. Looking beneath the drip tray from left to right is the electrical switch to power on the machine, the drainage cup, and finally the manual fill knob. Under the drainage cup is a nut that can be loosened if you wish to reposition/turn where the connection to the drainage hose is located. The knob will slightly leak when the heating element is on and the boiler pressure is beyond 0.8 bar (roughly 25ml every two hours). I will wait and see if it solves itself before taking more action. If you look at the first image in this post you can see an espresso cup to catch the dripping water which I emptied every 3-4 hours while it was on. Overall I am extremely pleased so far and hope to use it for years to come! Finally here is a comparison of the Bosco with my Pavoni on the cup holder. It makes the Pavoni look like a toy LOL!
  7. The left side facing from the front has the sirai pressurestat and heating element neatly nestled among the zip-tied wiring. They did a great job with the cable management and is very easy to follow. The auto water fill device is on the right side. Note the heating element appears to be actually screwed in based off the large hex I see on it. This is the first of that type I have seen rather than being bolted on.
  8. I purchased a lightly used Flojet 5000 and I hooked it up with a T-connection with a valve for when I wanted to drop the pressure in the hose line. You will need a ¼" to ⅜" John-Guest to BSP connector at the minimum if you do not do anything beyond using what is provided with the Flojet and Bosco. Otherwise I utilized ⅜" tubing using a provided adaptor. Once the outlet and plug were installed I plugged the Flojet first to utilize the manual water knob. It was only when I saw water on the sight glass that I plugged in the Bosco. Once it is turned on the automatic water level will activate and finish filling the boiler. From heat up it will take over an hour, maybe 90 minutes, before you can attempt pulling a shot. I gauged it by feeling the handle of the lever to see if it was warm to the touch. I had a temporary setup to check if there were any leaks from the inlet tubes but so far besides the manual knob everything is ship shape so far. The pressurestat was set pretty high initially, at 1.5 bar. I adjusted it down to 1.1 bar for a starting point. Just of note there is a small yellow plug where you would adjust the pressure. YOU NEED TO REMOVE IT TO ACCESS THIS SLOT. A related issue is my manual water knob will leak where the plastic knob and thread joint meet. I am trying to figure out how to fix it but no dice so far. It leaks more when the pressure is higher or when the pressure is increasing. For my first shot, I loaded up 14g of Saka Gran Bar on the same grind setting used for my Elektra. I tamped, locked in the portafilter, and pulled. The result: SOUR NASTY SHOTS. In reality it took my until my fourth shot to produce something great, which I think is not bad considering I have never used the machine prior! The final result is 1 'step' from zero on my Lido E and 16g of coffee. I will probably be able to tweak it more but the shot quality produces something that already exceeds my home levers in flavor. The notes are more defining, dominated by vanilla and nuts followed by chocolate and a bit of caramel. These notes are what I expect from my shots and am basically in coffee nirvana right now after six shots of espresso. It will take some time. This is where I am currently at up to now. Totally worth it. This is that fourth shot The tag shows a manufacture number of 589. I believe they reset the manufacturing number when they switched to the modern CMA groups in 2011 but do not know for certain. Being almost 9 years from then this is pretty close to reported 60 machines produced per year at their workshop. Taking off the back and rear panel assembly you can more clearly see the inside. As I requested Attilio (black writing) and Giorgio (orange writing) signed the boiler. They went beyond that and also signed my instruction booklet and some pamphlets, and I am grateful they fulfilled this request as I believe what they sculpt is art. You can also see the various connections to the steam wand/hot water and other parts like the safety valve and vacuum breaker. The one capped hole would be where the steam heater would be connected if I added that option since it is not included with the 1 group model.
  9. The accessories I received are: 1 single portafilter 1 double portafilter 1 ⅜" threaded cable for the inlet 1 ½" wired tube for the drain 1 instruction manual in English 1 58mm tamper with the Bosco insignia etched on the metal tamp 1 tamper holder in wood 1 Lever with wood handle I unboxed it the prior night because I wanted to check if there was a plug already inserted for the machine as all commercial machines I have purchased do NOT include a plug. Just a wire with stripped ends for placing a plug. This did occur, but fortunately today the electrician was stopping by to install some outlets for me dedicated for the machine. The machine uses a Nema 5-20p adaptor and is plugged into a GFCI Nema 5-20 outlet. Finally setup on its buffet table
  10. Due to file size restrictions this will be done over multiple posts so bear with me! After 13 months of waiting after placing my initial order, my Bosco Sorrento finally arrived. As I partially type this out it is currently warming up for the first time without issue besides a slight leak from the manual water knob (if anyone has a suggestion on how to fix that please tell me!). A quick recall of how I ended up here today. I lived in Italy for just over five years, where I got into espresso, and due to that I was able to obtain espresso machines for prices that far undercut those in the US. This included purchasing the Bosco, which I got without paying for distributor and shipping costs, the latter occurring due to my affiliation with the US military, which pays for a move. I purchased two machines prior, a La Pavoni Professional and Elektra Micro Casa a Leva that I heavily used in sophomore and junior year in college in New England, and for my senior year I intend to bring the Bosco to my dorm, to the delight of my roommates (in terms of security for the machine I fully trust my roommates and the campus security for my dorm for anyone concerned). My Bosco is a 110V one group Sorrento with orange panelling and wooden knobs/handles as add ons Now to the fun part and namesake for the thread: the unboxing. The crate my Bosco was held in is quite durable and well built. There are 12 screws each holding the top cover and part that connects the upper wall to the secured bottom pallet. The machine is protected first by layers of inch thick styrofoam followed by bubble wrap. Finally there is cellophane wrapped around the machine that also secures the box containing the accessories for the machine. In the machine itself all removable panels (drip tray, grill for drip tray, and cup holder) had pieces of bubble wrap placed to prevent scratches from wobbling during transport.
  11. All my stuff arrived from the move in, and look what happened to pop up in the malestrom of boxes! I'll be taking her out for a spin once I get a plug and the correct John Guest fitting for it!
  12. It's a similar situation in the US (outside of Washington State at least. They are pretty decent if you look around), especially in Rhode Island. After moving back from Italy I am extremely paranoid of trying any 'expresso' offered by the few cafes near me. The unfortunate truth is just about everybody in New England goes to Dunkin' Donuts for their caffeine hit. The two cafes I visited with my family resulted in mediocre and sour underextracted light roasts. I saw the baristas tamping my stuff and let's just say something was not level with their work and worth the $2-3 for a SINGLE shot... We've been having workers come over for various things like painting, fixing the dryer, new carpeting, etc and I have given them shots of my espresso that I personally pull and all of them were shocked at the difference in taste compared to Dunkin', saying it is wicked good in the Boston-esque accent. I may have a cult following developed towards this mythical espresso if this keeps up. Seriously though, there is only one place that serves even decent espresso, and it is an Italian food import store that just opened recently called Bottega Bocconi. The owner is from Bologna and married an American. He is the one man I would trust to make me a shot within fifty miles of where I live, no joke. This leads me to conclude that only I can satisfy what I want, that being towards the darker roast side, and can totally justify all of my espresso purchases. 😉
  13. I'd go for something vintage. If I had the extra funds I have been eyeing a Gaggia Internazionale for a while now to expand my collection. It reminds me of the space age 50's look like this example from Henk's collection
  14. I can get away with having a double until about 9pm. Just to be safe I generally will not go past 730pm. My bedtime is ~1030pm.
  15. I like the personal feel of hand grinders, and also they cost less! I like being hands on with my espresso, and hence my first machine was a Pavoni and first grinder a Lido E The Pharos 2.0. is a pretty tempting offer if my Lido E and Olympus E75 magically broke at the same time! I am one of the crazy people that does not mind its ergonomics and with some mounting tools I can grind it pretty fast when needed to produce a grind quality that throws punches against grinders far more expensive!
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