Today we’re taking you to meet Marco Ricci, 42, living in the countryside near Civitanova Marche, where every morning he devotes himself with passion to preparing his homemade espresso. Marco loves quality coffee and, traveling often for work, has had the opportunity to experiment with different brewing methods all over the world, developing a curious and open taste, without ever giving up the pleasure of a good quality coffee. His is a story of dedication, discovery, and daily ritual, which reminds us how coffee can become an essential part of our identity.
Quality coffee at home — Hi Marco, tell us a bit about yourself. When did your passion for coffee begin?
My passion for quality coffee began about ten years ago, when I tasted an espresso at a small artisan roastery. Until then I had drunk it only out of habit. That day I discovered that coffee could have fruit aromas, floral notes, and a natural sweetness I had never perceived before. From there it all started.
What type of coffee do you prefer to prepare at home?
Mostly espresso, it’s my daily ritual. I’ve invested in a semi-professional machine and a good grinder. I like choosing single origins or specialty blends and trying to get the best out of them. It’s a challenge every time, but very rewarding.
What equipment did you go for in your home setup?
As a machine I use a Rancilio Silvia Pro X, because it lets me control temperature and has a build quality that is a great compromise between more commercial machines and professional ones. For grinding I chose a Eureka Mignon Specialità, a silent and precise on-demand grinder, perfect for easily adjusting the grind size and getting a consistent extraction.
Do you use only specialty coffee or also classic blends?
Both. When I have time and feel like exploring, I choose a specialty, perhaps an Ethiopian natural to feel the fruity notes. But I always also have a good Italian blend at home, for those moments when I’m looking for a fuller-bodied, more chocolatey espresso. The key is that they always be fresh and well roasted.
Have you also tried alternative brewing methods?
Yes, absolutely. When I travel, especially abroad, I go crazy for V60, Kalita, AeroPress… and recently, given the very hot season, I’ve also tried cold brew. Each method makes you discover a different side of coffee. At home I often use the V60 on weekends, when I have more time to enjoy the preparation.
What makes, in your opinion, a quality coffee prepared at home?
Three things: the freshness of the roast, a good grind calibrated to the chosen method, and attention to detail. Even the water makes a difference. But above all you need attention: if you learn to listen to the coffee while you brew it, it tells you everything.
Was there a mistake that taught you something?
Yes, thinking that an expensive machine alone was enough to make a good espresso. In reality you need practice, study, and a bit of patience. Only after botching many extractions did I understand that the real upgrade was in my head, not in the equipment.
Any advice you would give to those who want to start brewing quality coffee at home?
Start with good raw material but above all rely on someone experienced to compare notes with. A freshly roasted specialty coffee and the right dose can transform the experience. And then, read, taste, experiment. It’s a wonderful journey.
Conclusion
Talking with Marco was like immersing yourself in a well-made cup of coffee: intense, sincere, and full of nuances. His passion for quality coffee made at home is not just a hobby, but a true lifestyle, built day after day between experiments, travels, and small daily gestures.
His story reminds us that to make a good coffee you don’t just need technical tools or fine beans, but above all curiosity, listening, and respect for every stage of extraction. Whether it’s an espresso prepared with care or a V60 sipped on Sunday morning, for Marco coffee is a bridge between different worlds and a way to slow down, even just for a few minutes.
Do you also have a story to tell about your relationship with coffee? Write to us or tag us on Instagram @NeroCaliente: you could be our next protagonist!
To learn more about quality coffee at home, we recommend the standards of the Specialty Coffee Association and the market data from the International Coffee Organization. If you want to keep reading on Nerocaliente, also discover Arabica coffee.
