The brand was born in 1936 and now leading the global market with specialist espresso equipment - NUOVA SIMONELLI has been World Barista Championship machine sponsor for 6 years & the Company has developed equipment together with barista world championship to better offer ultimate brewing equipment that meets every professionals requirements. As well as extraordinary durability in the equipment built for high volume coffee specialist around the globe
 
 
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athenia

The ancient art of coffee, lives today with Athena Leva again

The ancient art of coffee still lives in the Athena Leva, the espresso machine so beloved by espresso professionals. Its lever delivery system ensures a high level of customisation of the drink, but at the same time requires a high level of competence on the part of the barista.

The fulcrum between history and technology

Operating the Athena Leva is straightforward and intuitive and, given the simplicity of the movements and mechanisms, the machine is extremely durable.

The lever extraction system

The lever system of this professional coffee machine lets the barista modulate the pre-infusion manually for each delivery. When you lower the lever hot water from the boiler enters the group, wetting the coffee. The more the barista pulls the lever, the longer the pre-infusion phase. A good professional waits for the first drops of coffee to come out before lifting the lever; this means that water will have permeated all the coffee. For effective pre-infusion, the pressure of the water as it enters the group should not exceed 2 bars.

Athena Leva, the beginnings

Victoria Arduino marketed its first lever machines at the end of World War II, in 1946. They were the WAT series of espresso machines, ancestors of the exquisite Athena Leva, the first of which was made in late sixties in Casorate Sempione (VA), Italy.
The materials used for the internal and external components make the espresso machine particularly exquisite. The bodywork, completely hammered by hand by expert craftsmen, is an expression of uniqueness and tradition that is also reflected in the final cup
, a perfect espresso.