Day 4: (home) I like the simplicity. Still many methods of adjustment for each coffee to experiment with.
Day 5: (home) Running out of grind, I hit the original stuff that was too fine. A heap more pressure required, and a bit more residue from the finer grind. I counted 10 seconds with the arms raised and the water infusing the coffee. The released brew took another 10 seconds for the majority, with the last of the crema taking a while to drip off.
I cant wait to get a glass cup set so I can see the coffee better, and try the different espresso styles. The ristretto sounds good for keeping the drink warm for longer rather than just a quick shot.