The History of Espresso

The history of espresso is a fascinating journey that began in Italy at the turn of the 20th century, driven by the desire for a faster way to brew coffee.

The Early Inventions

Angelo Moriondo (1884): While not exactly espresso as we know it, Angelo Moriondo of Turin patented a steam-driven machine for the "economic and instantaneous confection of coffee beverage." This bulk brewer was likely the first machine to use both steam and water to brew coffee quickly.
Luigi Bezzera (1901):3 Luigi Bezzera from Milan is widely credited with inventing the first true espresso machine. He patented several improvements to Moriondo's design, creating a machine that could brew coffee faster and per individual serving using steam pressure. He called his machine the "Fast Coffee Machine."

Pavoni and the Rise of Espresso

Desiderio Pavoni (1905): Recognizing the potential of Bezzera's invention, Desiderio Pavoni purchased the patents in 1903 and founded the La Pavoni company.5 Pavoni made significant improvements, including adding a pressure release valve and a steam wand for frothing milk.
"Caffè Espresso" (1906): Bezzera and Pavoni introduced their improved machine, named "Ideale," and their fast new coffee, "caffè espresso," at the 1906 Milan Fair. The name "espresso" reflects the speed of preparation ("expressed" or "pressed out" coffee) and the fact that it was made to order ("expressly" for the customer).

Refining the Process

Early Issues: The early espresso machines relied on steam pressure, which often resulted in a somewhat bitter or burnt taste.
Achille Gaggia (1948):10 A significant breakthrough came with Achille Gaggia, a Milanese barista. He introduced a spring-piston lever machine that used pressure from a compressed spring to extract coffee. This innovation increased the brewing pressure to 9-10 bars (compared to the 1.5-2 bars of steam-powered machines), resulting in a richer, more aromatic coffee with the characteristic crema (the reddish-brown foam on top). Gaggia's machine is considered the foundation of the modern espresso.

The Modern Era

Electric Pumps (1961): The introduction of the Faema E61 in 1961 marked another turning point with the arrival of the electric pump. This replaced the manual lever, making espresso preparation easier and more consistent.
Temperature Control (1970s): Later innovations, such as dual boilers and PID controllers, allowed for more precise temperature control, further enhancing the quality and consistency of espresso.

Espresso Culture

Espresso quickly became ingrained in Italian culture and spread throughout Europe and, eventually, the world. Its efficiency made it perfect for busy urban life, and the development of milk-based espresso drinks like cappuccino and latte further broadened its appeal. Today, espresso is a global phenomenon, enjoyed in countless variations and prepared with increasingly sophisticated machines.