Espresso coffee is a beverage obtained through the roasting and grinding of coffee beans, produced by the percolation of hot water under pressure passing through a layer of ground and pressed coffee. This is the official definition of espresso, a term that identifies a coffee extraction method using a machine that delivers water at **9 bar** of pressure. It is the drink that most Italians – and many others around the world – consume daily, a symbol of **Made in Italy**, and one of the most beloved and appreciated products in the country.
Why is espresso coffee called “espresso”?
Many people immediately make a mistake: the term "espresso" does not come from the method of preparation. The real reason coffee is called espresso lies in the waiting time for its extraction—quick, immediate, express! According to the true history of espresso coffee, this beverage was originally prepared using an infusion process, in small pots or special containers. This meant several minutes of mandatory waiting, whether at home or in a café. However, in the early 1900s, new gathering and socializing spots began to spread rapidly across Italian cities, especially under the porticos and in public squares: cafés. Here, cultured gentlemen and ladies, intellectuals, and entrepreneurs enjoyed coffee as part of a true ritual. For cafés, providing quick and professional service was an essential priority. This led to the need for functional and technologically advanced **espresso coffee machines**. This moment marked a turning point in espresso history: modern machines replaced traditional brewing methods, allowing coffee to be served in just a few seconds. The origins of espresso date back to late 19th-century Turin, following the invention of a patented machine by Angelo Moriondo in 1884. However, it wasn't until the early 20th century that espresso began spreading across Italy, revolutionizing the way coffee was enjoyed.
The Origins and History of Italian Espresso
Moriondo was, therefore, the pioneer of espresso machines: he had built an innovative device capable of transforming the work of baristas by producing multiple cups in series. However, he kept it exclusively for his own establishments without promoting it. What was lacking at the time was an entrepreneurial mindset, an industrial vision for an invention of such significance. In 1901, Milanese inventor Luigi Bezzera slightly modified Moriondo’s design and introduced the machine to industry professionals and the press, which began to take an increasing interest in the invention.
The Beginning of Mass Production
In 1902, the patent for the machine was acquired by Desiderio Pavoni, the founder of the Milan-based company La Pavoni S.p.A.. At this point, the chrome-plated brass espresso machine, named Ideale, featured a vertical design with a boiler kept under pressure by a gas burner. It began to be mass-produced and marketed, marking a significant milestone in the history of espresso coffee.
