For 35 years, Davide Costanza has been selling and repairing the sensitive equipment that produces the best espresso in Italy. He knows what it takes to make this happen.
The silver machine vibrates and suddenly: the espresso flows into the cup, thick and hazelnut brown. Davide Costanza, 52, waits for the final result. Internally it probably vibrates just like the “Bezzera” portafilter machine that stands in front of it. Costanza and his team repaired the device. So now the test run to see whether everything works again. “So, that’s how it has to be,” he says. Test passed.