DVG De Vecchi: true espresso is a matter of details, not luck.

According to DVG De Vecchi, investing in training, equipment maintenance, and blend selection is not a luxury – it’s a necessity for anyone who wants to serve an espresso that lives up to expectations.
Ordering an espresso is a simple, almost everyday act — in Italy and around the world. But drinking a truly good one is far from guaranteed. Too often, it’s credited to luck: the right café, a fortunate day, an attentive barista. In reality, it’s not about chance — it’s about expertise, attention to detail, and a deep culture of the product.

DVG De Vecchi for Italian Espresso
Espresso, a recognized symbol of Italian tradition, is a beverage that condenses a precise technical process into just a few seconds and a few milliliters.

A good blend alone is not enough. Well-calibrated, regularly maintained machines are essential, as is grind size adjusted to environmental conditions — and above all, someone who knows how to make it. A trained barista who understands timing, temperature, equipment cleanliness, and the importance of consistency.

Even in Italy, the home of espresso, it’s not uncommon to be served under-extracted shots, burnt coffee, or cups lacking the care they deserve. Abroad, where espresso is often adapted to local tastes or simplified for commercial needs, the challenges are even greater.

A Universal Beverage, a Shared Ritual
And yet, coffee remains one of the most widely consumed and appreciated beverages in the world. Every country interprets it differently, but the coffee break is universally a social moment — an opportunity to meet, talk, and enjoy. 
Whether it’s a quick espresso at the counter or a long coffee sipped slowly, coffee is a daily act of connection.

That’s why it’s important to recognize that behind a good cup of coffee there aren’t just habits, but conscious choices — of quality, professionalism, and respect for the customer.

Quality as a Shared Goal
The challenge today is to refocus attention on these details — not just for industry professionals, but also for consumers, who can become more informed and discerning.

Investing in training, equipment maintenance, and blend selection is not a luxury: it’s a necessity for those who want to serve an espresso that meets expectations.

A well-made espresso is not the result of luck. It’s the outcome of a well-functioning supply chain, skilled hands, and carefully maintained tools. In a world where coffee is everywhere, the real difference lies in the details.