You're just showing off. That looks great!

Also, a restored classic like the Lambro will last a long time and will not lose value.

Added: I just had a couple of shots this morning with my Conti Prestina commercial lever with PID temperature control. For the second home-roasted coffee, I had noted that it lacked sweetness. That was when I pulled it on a vintage La Pavoni or Caravel, which are both capable of fine shots. Not so with the Prestina, which is more consistent, especially since I don't pull many back-to-back shots. If I were looking to buy new today, that Conti one group lever with the Prestina group would be in the running. They're not expensive and the footprint is modest. For appearance, the Nurri doesn't do it for me, but you can't argue taste.

Hello,

I am a owner of ACS Vesuvius Evo Leva. Like the Nurri, it does come with PID, warmed group head, and other features that could break in the future.

Izzo Pompei seems to check all the boxes for what you described. Personally, I don't like the look of it.

I see Sorrento comes with 6 liter broiler, and want to through some of my experience for you as reference:
Vesuvius comes with 3L broiler. I dont have the same use case as you (6-7 cups everyday and milk drinks), but have made many shots in a day when doing experiments. When I actually make that many shots of espressos and americanos and milk drinks, I had to refill the tank in daily basis. Even if I have to re-fill in between the shots, the time it takes the broiler to catch up is negligible comparing to puck preping.

The manufacturer does not recommend to leave the machine on forever or all day when not used. So my machine is usually turned off. It gets frustrating when I just want a shot for myself and it takes 20 minutes for the machine to get ready. A lot of things could change in 20 minutes. When neighbor's kid comes by, I usually make her a steamed milk. Again, I had to wait till machine to warm up before that can be done.

I think if you are ready to plumb in, broiler size doesn't really matter much. The time between shot preps will be enough for the machine to get back to a stable temperature. 6L broiler might hurt your flexibility because if you just want a shot while machine is off, that would be a long wait.

This is why I also like owning a fast turnaround shot-making espresso maker, like the Robot or any of the other capable ones.

Exactly. I really felt for home use, out of schedule coffee is very often a need. I think designers should weight the heat up time a lot more than they are right now.

They do, like LM's Linea Micra and others. It's harder to quickly heat a large lever group.

macaber8 wrote:Exactly. I really felt for home use, out of schedule coffee is very often a need. I think designers should weight the heat up time a lot more than they are right now.

Strega is pretty fast.Vesuvius Leva is fast.So there are options in bigger machines.
For home use my Cremina was ideal.I remember coming home from a trip craving for an espresso.10 minuten later I was enjoying it.

Super helpful thank you. Interesting configuration as well. I'm planning on steam lever and hot water and cup warmer traditional twist valves. This guy is reading my mind.

I would love to have a Bosco, but I got an ACS Vesuvius Evo Leva.

Bosco is designed for cafe use. If you search Youtube about Naples cafes, you'll see those busy baristas pull shot after shot on levers in fast succession. These cafes usually stick to the same type of coffee. The machines have to have unlimited water supply, thus plumb-in is the only option. I can imagine the coffee machine's consistency and throughput are the most important considerations. So it's ok for these machines to take 1 hour to fully warm up, since the cafe staff will start preparation before the first customer is in. These machines don't need multiple temperature control units to allow experimentation for different coffee: once the grind setting and the brew temperature are dialed in for the current coffee, the baristas stick to the settings for a while.

According to James Hoffman in his book, the boiler of the espresso machines grows bigger and bigger over the years, because more and more people want milk drinks. So to cope with the demand the boilers grow in size.

Home baristas have quite different requirements that Bosco was not designed for. A 5L or 6L boiler is overkill for home use. A big boiler means the machine might be too big for many people's kitchen, and takes too long to warm up for a few cups of coffee. The rigid brew temperature control may frustrate the adventures of brewing different beans in a day.

The temperature stability of such commercial machines certainly is a plus, though.