Steamed, Pressed, and Perfected
The history of espresso
The morning ritual of drinking espresso is enjoyed by millions worldwide, but this concentrated coffee shot was originally born out of a need for industrial speed. In late 19th-century Italy, the Industrial Revolution was booming, and factory owners faced a distinct problem: traditional coffee brewing methods took too long, stretching worker coffee breaks into major hits to productivity.
The breakthrough came in 1884 when Angelo Moriondo of Turin patented the first known steam-driven coffee-brewing device. Unlike modern machines, Moriondo’s invention brewed coffee in large batches rather than individual cups. It used steam and boiling water to rapidly force water through a bed of coffee grounds, drastically cutting down brewing time for large crowds.
The concept evolved into the single-serving espresso we know today thanks to Milanese manufacturer Luigi Bezzera. In 1901, Bezzera patented improvements to Moriondo's design, introducing the portafilter and multiple brew heads. This machine could force steam and hot water directly through compact pucks of coffee straight into a customer's cup. The process took mere seconds, giving rise to the term "espresso," which means "expressed" or "made in a hurry" in Italian.
While Bezzera was a brilliant inventor, he lacked the capital to market his creation. In 1903, Desiderio Pavoni bought Bezzera’s patents. Pavoni successfully commercialized the machine, introducing the pressure release valve to stop barista burns and the steam wand to froth milk. The duo debuted their "Ideale" machine at the 1906 Milan Fair, introducing the concept of caffé espresso to the global culinary world.
Early steam machines had a major flaw: they used boiling water and steam pressure, which often scorched the coffee and left a bitter, burnt aftertaste. The final piece of the modern espresso puzzle arrived in 1938 when Achille Gaggia invented a piston-driven pump mechanism. Gaggia's machine used a lever operated by the barista to force hot—but not boiling—water through the coffee grounds at a much higher pressure.
This high pressure did more than eliminate the burnt taste; it extracted the essential oils from the coffee beans, creating a thick, hazelnut-colored foam on top of the shot. Gaggia called this foam crema naturale, marketing it as a sign of superior quality. With the invention of crema, the modern era of espresso was officially born, transforming a quick workplace caffeine fix into an art form.
References
Stamp, J. (2012, June 19). The long history of the espresso machine. Smithsonian Magazine. https://www.smithsonianmag.com/arts-culture/the-long-history-of-the-espresso-machine-126012814/
