The First Espresso Machines

The first espresso machines were quite different from the sleek, countertop models we see today. Here's a glimpse into what they looked like:

Angelo Moriondo's Machine (1884)

While detailed images are scarce, descriptions suggest Moriondo's machine was a large, bulky apparatus more akin to an industrial brewing system than an individual coffee maker.1 It used a combination of steam and boiling water to brew coffee in bulk and was designed for efficiency in his hotel and café.2 It wasn't really for making single-serve "espresso" as we know it.

(Soue

(Source: https://www.comunicaffe.com/the-restoration-of-moriondo-the-first-espresso-machine-in-history/)

Luigi Bezzera and Pavoni's "Ideale" (circa 1905)

(Source: https://www.ampto.com/blogs/learning-center/the-evolution-of-espresso-coffee-machines-a-tribute-to-luigi-bezzera)

These early commercial espresso machines were large, ornate, and often quite imposing. Key characteristics included:

Vertical, cylindrical boilers: These machines featured tall, vertical boilers made of materials like copper, bronze, and brass. They often had visible gauges and valves to monitor steam pressure.
Multiple group heads: To serve customers quickly, these machines had several group heads where baristas could brew multiple single servings simultaneously.
Lever-operated: The barista would manually operate levers to force hot water through the coffee grounds.
Ornate designs: Reflecting the Art Nouveau style prevalent at the time, these machines often featured decorative elements, intricate metalwork, and even embellishments like eagle figures (as seen on some La Pavoni models).
Large footprint: These were not small machines meant for home use. They were substantial pieces of equipment designed for commercial establishments like cafés.

Think of them as steam-powered contraptions that looked more like a piece of industrial equipment or a small steam engine than the espresso machines we recognize today. They were designed for function and speed in a commercial setting, with aesthetics that matched the era.

It's worth noting that these early machines operated at lower pressures than modern espresso machines, resulting in a different kind of brew, likely closer in style to a strong Moka pot coffee than the crema-topped espresso we expect now.