
Espresso. Simple. Rich. Satisfying. But how and why? We accepted the invitation to delve into the mystery.
We typically begin our day in a coffee bar—specifically, Pasticceria Lorenzo in the little town of Pian di Mugnone,Italy, just north of Florence. The coffee is quick and hot, and balances perfectly with a fresh pastry. When we’re in San Diego, we have a similar routine, however, the pace for breakfast is vastly different. In Italy, we drive 20 minutes to enjoy a 10 minute “breakfast.” In California, we walk for 10 minutes and stay for an hour on our devices. It’s a funny contrast, since Italy is known for “la dolce vita,” which usually means lingering and savoring.
In either place the coffee is great, but we started noticing something: the large espresso machine that coffee bars use makes a big difference in the taste and quality of the drink. Hmmm. Who made the machine, we wondered. Frequently, the answer to that question is: La Marzocco. So we decided to do a bit of research to locate the source of La Marzocco, since we knew it was a Florentine company. We struck gold!

Just outside of Florence, in the tiny village of Pian di San Bartolo is a barista’s dream, the Accademia del Caffè Espresso. Housed in the original manufacturing building is a beautiful sunlit space with a designer coffee bar and areas to relax and mingle. But rather than simply the former factory, The Accademia has been transformed into an impressive contemporary museum about coffee! There are incredible displays with either guided or self-directed tours; also immersive tours and education focused on the history and science of espresso are available. Step up to the coffee bar where the barista awaits your order. They are proudly standing behind a gleaming espresso machine with the familiar script, La Marzocco adorning the front. Request an espresso. Then enjoy the magic.
A few sips later, we entered the exhibit space. We had the pleasure of sharing our experience with our own expert guide—Marta, the barista at Caffé Lorenzo. She shared her vast knowledge of coffee with us as we strolled through the exhibits. Displays were hands-on, so we also had a few laughs along the way.
Here’s a little La Marzocco background info: In 1927, the Bambi brothers invented the first ever, original, hand-made espresso machine called the Fiorenza. From that point on they refined and innovated their machines, always taking great satisfaction that each espresso machine was hand-built. Today, the machines are still completely handcrafted in their state-of-the-art manufacturing facility in Scarperia, farther afield from Florence. La Marzocco is still recognized around the world for its excellence.

When we walk into Caffè Lorenzo, Marta makes eye-contact with us in the mirror that spans the length of the machine. Immediately, she begins creating our “usual” coffees. Within seconds, she spins around, places a tiny spoon onto the saucer beside the coffee and places the fresh coffee on the counter before us. It is truly an orchestration. While we’re blissfully sipping our drinks and enjoying a few short and sweet conversations with the regulars, we know that there are so many elements that come into play to make that great cup of coffee. There truly is magic behind the coffee curtain. To begin with, the secrets are hidden in the three major components: la positzione (in this case, Florence); la macchina (the espresso machine); and la barista (the expert). Ahhhh Italia!

One might have the best equipment and still not make the best espresso. That’s where the barista comes in. Operating these machines is not simply pushing a button. Instead, they require a high level of attention and manual precision. To pull a truly excellent shot, the barista must simultaneously master a number of variables. To dig a little deeper, we thought it would be fun to ask Gemini AI for the aspects of operation that make an espresso truly remarkable. Following is our interpretation of AI’s response:
Grind: the Goldilocks dilemma—not too coarse and not too fine.
Dose: They must have the exact weight of dry coffee grounds—within 0.1 grams to ensure consistency.
Distribution: Grounds must be leveled evenly or the flavor is lost.
Tamp: Firm, level pressure (usually around 30 lbs) to compress the grounds to the right density.
Water Temperature: Just the right amount of heat will bring out the best qualities of the coffee used. Only half of a degree can make an appreciable difference.
Ratio: How much liquid espresso should end up in the cup for the best taste, the ratio of grounds to water is the professional’s decision.
Timing: Monitoring the “shot time,” not too fast and not too slow—usually between 25 to 32 seconds.
Pressure: Variable adjustments in the water pressure can bring out the best—a truly incredible art-form, ventured into by only the perfectionist.
Aeration, Texturing: If the drink involves milk, controlling the steam wand properly is a critical factor.
If you are ever in Florence and want a delightful coffee experience, check out the Accademia in nearby Pian di San Bartolo. The photo gallery below will provide a small glimpse into what you will find upon your arrival.



















We spend our entire lives “Reaching,” for one thing or another.
Yet we know that “grasping” and “holding” are only illusions. It’s not possible to “hold onto” anything. Instead, we see that life happens mainly through the act of Reaching. When we focus on the reaching, we begin to understand that the desire, the aspiration itself animates life.
















