Brett H wrote:
It's a good question mate! I was lucky enough to run the PID machine next to its HX little brother for a couple of months. The difference is being able to chage the flavour.
Hi Brett, In what way? What flavour enhancement did an increase or decrease in temp achieve? I know the Bosco is set up and refined for medium to dark roasts. The pressure profile and other tweaks are what makes it unique. Other lever machines are setup differently, and they all have their nuances. Not better or worse, just different. However, the current fad of under roasted coffee is simply not suitable for my lever. I am drinking coffee from Blackboard Coffee. From their shop it it would rate a 7/10 at the best, most of the time the nut behind the machine stuffs it up. At home I cannot get a full flavoured (body-rich) espresso out of it. (Neither can their own shop, they over extract). The coffee is simply not roasted for a lever. Maybe a PID pump may produce a better result, but my solution is easy, switch to a roaster who knows what they are doing. As an example I roasted some 4 year old beans that I found tucked away in a cold place. They were Haiti Gran Cru from CS. I roasted them and still got great espresso from my Bosco. Not as good as when they were fresh, but still better than the stuff from BB coffee. The other coffee drinkers in the house confirmed it. Roasted properly, it still produced a nice espresso with body, something that the light stuff does not produce. Also, KVDW based his lever on the Bosco. I do not think it has a PID. Point is, Levers are great for most types of coffee. If you want a PID to play around with light roasts etc, then the setup Brett has would be better.
