Smooth. Bold. Strong. Authentic. Italian. Words typically reserved to describe a delicious and gratifying cup of espresso coffee. However, the same words can also depict the man behind his coffee and espresso machines, Massimo Bresin, founder of Roma Espresso located in Kearny Mesa.
Migrating in the late 1970’s from Rome, Italy, Massimo’s intention was to stay in California temporarily, but after a year, he made it permanent.
His start in the coffee business began after a friend in Los Angeles, who was importing Italian espresso machines and restaurant equipment to the United States, recommended Massimo develop the San Diego market providing high end espresso machines along with Danesi Caffè to restaurants and hotels.
Later in San Diego, Massimo was invited by Lavazza to be the exclusive distributor to the area and expanded his now growing business by adding their product line. Bindi desserts and frozen pasta products from Pasta Mia followed rounding out his inventory.
Back in the 1980’s, espresso coffee, simply referred to as caffè in Italy, was relatively unknown to the United States. It wasn’t until Starbucks popularized coffee culture alongside Illy Caffè known for its espresso that helped create widespread awareness.
At this time, Lavazza started to grow and invest in the US market as people started to recognize the name, as American tourists traveling throughout Europe saw the popular name.
What makes Italian espresso so unique is its tostatura (roasting). It is the specific degree of roasting of beans that gives Italy its distinct flavor compared to coffee produced in other countries.
Massimo explains, “In Italy when they make espresso, they use between six, seven, eight blends of different coffee; maybe Guatemala, a little bit of Costa Rica, a little bit of Colombian, a little bit of Brazilian, whatever to make the blend. It’s like a chef that creates the blend. Every company has their own tester; their own chef which is what gives Lavazza, Illy Caffè, or Segafredo its own distinct flavor.
“In Rome, I knew the owner of a torrefazione (coffee roaster), and it’s amazing to see the blending process. It is all computerized. They take little bit from here, a little bit from there to make the blend; almost like a science. Coffee is like wine. Like the different varieties and blends of fruit.”
Massimo further explains that many variables can affect a good cup of espresso such as the coffee grind, and water temperature for example. If any one element is off, well, so is the taste of the caffè even if the best possible blend of espresso is used.
Lavazza addressed this problem five years ago by offering innovative premeasured coffee pods that guarantee the perfect and consistent cup of espresso every time.
Although Roma Espresso primarily sells wholesale, Massimo maintains an open door policy to the public. You are invited to visit their beautiful showroom or to order online go to or call 858-505-0383 and ask for helpful office manager Cesar Valencia.
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