Hello everyone,
I was practically brought up with coffee, given my Italian roots, and started to develop a love for it from a very early (maybe to early?!) age. While I was used to drinking moka at home and espresso exclusively in naples when visiting family, a few years ago I decided to buy an espresso machine to make traditional neapolitan espresso like in my favourite bars in Campania. This is still my goal.
My first machine was a Zacchoni Riviera manual lever machine. After a few modifications and a steep learning curve, it produced excellent shots. Unfortunately, there was no way to make two shots in a row due to the worst temperature stability imaginable.
Given my still non-existent budget, I then bought a modified Rancilio Silvia with a PID and an ITO module for profiling, with the aim of mimicking traditional lever machines. For various reasons, I knew this was only a temporary solution.
I am now about to order an ACS Vostok in the hope of finally finding peace of mind.
I drink only very dark Neapolitan roasts and can understand why many people do not like them. I think I have never had a really good Neapolitan style espresso outside of Naples. And even in naples you do not find these at every corner. However, if done correctly, the perfect Neapolitan espresso tastes like pure dark chocolate with hazelnuts and has the consistency of syrup with only a slight hint of bitterness, comparable to a very good dark chocolate.
That is my goal!
Given the expertise on EVO Levas (and Vostok) on this forum, I thought this must be the place to be.
Long story short: happy to be here!
