Nine bars. Held steady.
Espresso machines, grinders, roasters and the bars they stand on — bench-tested on your water in Prague, installed by our own crews, serviced for fifteen years.
The menu, in eight courses
From the atelier bench
One bar, one hand
NAVERQIO began behind a Prague bar at six in the morning, with a machine that could not hold nine bars through the rush. We chose to build the espresso bar as one instrument: machines and grinders bench-tested together on the water they will actually drink, roasters commissioned with curves logging from the first batch, counters drawn around the barista's reach, and heritage levers restored to work another century. One standard of making, one crew from survey to first shot, one service desk that answers for all of it.
Luxury is repetition — the thousandth cup, exactly as intended.
Tested on your water
Send us your water report and the machine arrives dialled in — bench-tested in Prague on a matching profile, test-shot numbers in the box.
Installed, not couriered
Our own crews carry it in, level it, plumb it, commission it — and stay for the first flight of shots, machines to roasters to counters.
Serviced for fifteen years
Two years parts and labour, parts on the shelf for fifteen, next-day technicians in Prague and Brno — and honest buy-back when you trade up.