Old Factory, New Destination

by

Editorial Policy

Published on

Last updated on

Photos: @accademiadelcaffeespresso

[O]utside of Florence, Italy, an educational haven for specialty coffee has opened its doors in the original La Marzocco workshop headquarters.

La Marzocco, founded in the city by Giuseppe and Bruno Bambi in 1927, is known globally for its high-quality espresso machines. Today, the company is paving its way into its next chapter, opening an innovation center, the Accademia del Caffè Espresso, earlier this month.

Bambi bar

In its manifesto, the company states, “The space at the Accademia…desires to unite every generation to experience coffee culture and its element, to share experiences and, through ideas, generate an active debate on the contemporaneity and sustainable future of this precious plant. Through a playful and experiential approach, visitors will enter the coffee universe, and become contemporary explorers in its research, education and technology.”

The Accademia del Caffè Espresso team held a preview of the space to international press, local media, and partners after the HOST 2019 conference in Milan. The interior, while modern, celebrates the original production factory with historical touches.

Inside is a greenhouse that mimics a coffee farm’s environment.

A humidity-, temperature-, and irrigation-controlled greenhouse, created to mimic a coffee farm, fills the center of the building. An interactive timeline stretches along the walls, and found at the end is a van, once serving as an on-the-go showroom for Giuseppe Bambi, outfitted with its classic equipment from the 1960s.

Interactive timeline and La Marzocco van.

By spring 2020, the public can begin reserving time to visit. To learn more, visit accademiaespresso.com.

Share This Article

Fresh Cup Staff

Join 12,500+ coffee leaders and get top stories, deals, and other industry goodies in your inbox each week.

This field is for validation purposes and should be left unchanged.


Other Articles You May Like

Did We Get It Wrong on Robusta? Clarifying the ‘Resilience’ Narrative

A robusta sustainability study reignited debate over long-term resilience, and media response amplified it. Advocates for species diversity say we’ve missed the point.
by Chloé Skye Weiser | September 25, 2026

The South India Coffee Company Bet on Excelsa Before Anyone Was Listening

Between 2021 and 2025, India experienced an added 30 days of coffee-harming heat per year due to climate change—and it wasn’t alone. Together, the 25 countries that grow 97% of the world’s coffee experienced…
by Sohel Sarkar | August 5, 2026

‘Cold Brew’ Is Now in the Dictionary. What Does That Say About Contemporary Coffee Culture?

Last year, “cold brew” was added to Merriam-Webster’s Collegiate Dictionary. Here’s how that happened—and what it reveals about shifting coffee consumption habits.
by Emily Joy Meneses | July 29, 2026

A Decade-Old Kenya Kiriani Showcases the Possibilities of Frozen Coffee

A growing number of roasters are freezing green coffee to preserve freshness and quality. In February, Passenger Coffee released a coffee that had been frozen 10 years earlier.
by Fionn Pooler | June 12, 2026