The history of espresso begins in Italy in the mid-19th century, when coffee culture was already firmly rooted in the everyday life of Italians. However, the very concept of instant coffee under pressure emerged thanks to the Industrial Revolution. <\/p>\n\n
In 1884, Angelo Moriondo from Turin received the first patent for a machine for making coffee using steam and pressure. His invention made it possible to prepare coffee faster than traditional methods. This was a key moment in the coffee industry. <\/p>\n\n
The real turning point came in 1901, when Luigi Bezzera from Milan improved the Moriondo design. Bezzera created the first commercial espresso machine that could brew coffee in portions. His invention was called “caff\u00e8 espresso”, which means “fast coffee” or “coffee to order” in Italian. <\/p>\n\n Desiderio Pavoni acquired Bezzera’s patent in 1903. He began mass production of espresso machines under the brand name “La Pavoni”. These machines quickly spread to coffee shops in Milan, and later throughout Italy. <\/p>\n\n Early espresso machines were powered by high-pressure steam. The temperature reached about 120\u00b0C. Although this ensured fast brewing, the high temperature often resulted in a bitter taste in the coffee. <\/p>\n\n In 1938, Akille Gaja introduced a revolutionary innovation: the lever espresso machine. Instead of steam, Gaja’s machine used a piston mechanism that created a pressure of 8-10 atmospheres at an optimal temperature of 90-96\u00b0C. <\/p>\n\n This technology has dramatically changed the quality of espresso:<\/p>\n\n After the Second World War, Italian manufacturers were actively improving technologies. In 1947, Gaggia released an improved model, the Gaggia Classica, which became the standard for professional coffee shops. <\/p>\n\n Other Italian brands were developing in parallel:<\/p>\n\n In the 1950s and 1960s, espresso began to conquer Europe. French coffee shops adapted Italian traditions to local tastes, creating a unique coffee culture. Switzerland and Austria also quickly adopted espresso, integrating it into their culinary traditions. <\/p>\n\n Germany became an important market for Italian machine manufacturers. German engineers began to develop their own improvements. They focused on automation and equipment reliability. <\/p>\n\n The penetration of espresso into North America was gradual. Initially, Italian immigrants opened small coffee shops in densely populated areas. The real boom began in the 1960s thanks to the Starbucks chain, which popularized espresso drinks among a wide audience. <\/p>\n\n The American market has introduced its own peculiarities:<\/p>\n\n At the beginning of the 21st century, the “third wave of coffee” began. This is a movement that puts coffee on a par with wine in terms of complexity and sophistication. This has led to new standards in espresso brewing. <\/p>\n\n Key principles of the third wave<\/strong><\/p>\n\n Modern espresso machines are equipped with sophisticated control systems:<\/p>\n\n The last two decades have seen a boom in home espresso machines. Manufacturers have adapted professional technologies for domestic use, making high-quality espresso available to ordinary consumers. <\/p>\n\n Popular categories of home machines:<\/p>\n\n In Italy, espresso remains an integral part of everyday life. Italians have developed a whole system of traditions around coffee consumption. Did you know that cappuccino in the afternoon is considered bad form in Italy? <\/p>\n\n Each country has adapted espresso to local preferences. In France, caf\u00e9 noisette appeared, in Australia, flat white, and in the Scandinavian countries, a culture of light roasting of beans developed. <\/p>\n\n Espresso has become the basis for many drinks:<\/p>\n\n![\"\"](\"https:\/\/kyivcityroast.com.ua\/wp-content\/uploads\/2026\/04\/pexels-wendywei-1551346-9.jpg_11zon-1024x684.webp\")
<\/figure>\n\nFirst steps of commercialization<\/strong><\/h3>\n\n
Technological breakthroughs of the XX century<\/strong><\/h2>\n\n
Hajji’s revolution<\/strong><\/h3>\n\n
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Postwar development<\/strong><\/h3>\n\n
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The spread of espresso in the world<\/strong><\/h2>\n\n
European expansion<\/strong><\/h3>\n\n
American market<\/strong><\/h3>\n\n
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<\/figure>\n\nModern innovations and trends<\/strong><\/h2>\n\n
The third wave of coffee<\/strong><\/h3>\n\n
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Technological achievements<\/strong><\/h3>\n\n
Parameter.<\/strong><\/td> Traditional machines<\/strong><\/td> Modern machines<\/strong><\/td><\/tr> Pressure<\/td> 9 bar<\/td> 9-15 bar (variable)<\/td><\/tr> Temperature.<\/td> \u00b15\u00b0C<\/td> \u00b10.5\u00b0C<\/td><\/tr> Extraction time<\/td> Manual control<\/td> Automatic programming<\/td><\/tr> Quality control<\/td> Barista experience<\/td> Sensors and software<\/td><\/tr><\/tbody><\/table><\/figure>\n\n Home espresso machines<\/strong><\/h3>\n\n
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Espresso as a cultural phenomenon<\/strong><\/h2>\n\n
Italian coffee culture<\/strong><\/h3>\n\n
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Global adaptation<\/strong><\/h3>\n\n
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