The first espresso machine was patented in 1884

Espresso was created out of a desire to quickly prepare the first morning coffee

More than 130 years ago, the preparation of coffee took several hours. For those who cannot start the day without it – this is far too long. Therefore, out of a desire for the first morning coffee to be ready as soon as possible, the espresso was born – freshly ground coffee brewed under pressurised steam.

The first espresso machine was patented in 1884 by Angelo Moriondo from Torino. This was a large pot that served for boiling water, which he then pressurised and forced through ground coffee. Moriondo won a bronze medal for his innovation and the innovation fair, but decided to keep the invention for himself and a close circle of friends and business partners. Despite constant improvements, his machine had a significant flaw – only a large quantity of coffee could be brewed at once.

Since the coffee business began to expand rapidly, though its preparation was a timely process, Moriondo’s espresso machine was improved by his countryman Luigi Bezzera in 1902. This improved espresso machine, which looked like a tall metal column with pipes, could prepare a single cup of coffee. It is no wonder that Bezzera called his machine the Tipo Gigante, meaning Giant Model. However, his machine failed to sell widely on the market. It was not until Desidero Pavoni appeared that the espresso machine received widespread commercial use. Pavonni purchased the espresso patent, build the Ideale model, and took over the marketing side of the business. Bezzera and Pavoni took their new and improved model to the Milan Fair in 1906, and the business boomed. Many engineers and private entrepreneurs decided to build similar machines, and espresso soon after became a globally known beverage. Finally, high quality coffee received the appropriate technology for its preparation.

Over the decades, many new technological advances were made to the espresso machines, all with the same goal – producing the best quality coffee.

Those who know claim that espresso just isn’t espresso without a rich foam on top. Real espresso is short and strong. Once prepared, espresso should be consumed as quickly as possible, so as not to lose any of its flavour or aroma.