From the Steam Engine to the Daily Ritual: The Birth of Espresso

The roots of espresso lie in the industrial ferment of the late 19th century in Turin. The invention of the first "instant" coffee machine is attributed to Angelo Moriondo, who patented a device in 1884 capable of preparing coffee quickly for the customers of his establishment. However, it was at the beginning of the 20th century that Luigi Bezzera perfected the machine, introducing the concept of "espresso", meaning a coffee prepared "expressly" for the customer.

The real turning point came with Desiderio Pavoni, who purchased Bezzera's patent and, together with Giovanni Gaggia, further developed the technology, introducing boiler pressure to extract a richer and creamier coffee. It was Gaggia, in the 1940s, who patented the piston system that allowed for the famous "crema", that dense and golden foam that today is the hallmark of a quality espresso.

Since then, espresso has conquered the world, becoming the base for countless variations, each with its own story and unique character.

A Universe of Variations: Beyond the Simple "A Coffee"

If you ask for "a coffee" in Italy, you will most likely be served an espresso. But the world of espresso is anything but monolithic. Here’s a journey through some of its most beloved and curious variations:

• Ristretto: A "ristretto" is an espresso extracted with the same amount of ground coffee but with half the water. The result is an even more concentrated, intense, and full-bodied coffee, with a greater emphasis on the top notes and less bitterness. Perfect for those looking for an explosion of flavor in just a few sips.

• Lungo: Unlike the ristretto, the "lungo" uses the same amount of ground coffee but with double the amount of water. This results in a more diluted coffee, with a broader aromatic profile but potentially more bitterness due to the increased extraction.

• Doppio: Simply two shots of espresso in a larger cup. Ideal for those who need an extra energy boost or for those who enjoy savoring the intense flavor of espresso for longer.

• Macchiato: An espresso "macchiato" is an espresso "stained" with a small amount of steamed milk (hot macchiato) or simply a spoonful of milk foam (cold macchiato). The addition of milk slightly softens the intensity of the espresso, creating a pleasant balance.

• Cappuccino: A classic Italian loved all over the world. It consists of one third espresso, one third hot milk, and one third milk foam. The creamy texture and sweet flavor of the milk perfectly complement the bitterness of the coffee. Italian tradition dictates that it should only be consumed in the morning.

• Latte Macchiato: In contrast to the macchiato, the "latte macchiato" is a glass of hot milk stained with a shot of espresso. The result is a milkier drink with a delicate hint of coffee.

• Mochaccino: A guilty pleasure for chocolate lovers. It is a variation of the cappuccino to which chocolate syrup or cocoa powder is added. It is often topped with whipped cream and a sprinkle of cocoa.

• Affogato: A dessert more than just a simple drink. It consists of a scoop of vanilla ice cream "drowned" in hot espresso. The contrast between the cold ice cream and the heat of the coffee creates a unique sensory experience.

• Roman Espresso: A curious variation that involves adding a slice of lemon (often the peel is rubbed on the rim of the glass before extraction). It is said that the acidity of the lemon enhances the aromas of the coffee and reduces its bitterness.

• Shaken Coffee: Perfect for hot days. The espresso is shaken vigorously with ice and often a bit of sugar to create a fresh, frothy, and refreshing drink.

Espresso Around the World: A Universal Language

Every country has managed to interpret espresso in its own way, creating local variations that reflect tastes and traditions. In Spain, we find the café con leche, similar to our cappuccino but often with a different proportion of milk and coffee. In Greece, the frappé, an instant coffee shaken with water and ice, is popular. In Australia and New Zealand, the flat whitesimilar to cappuccino but with a thinner and velvety microfoam layer.

The Future of Espresso: Between Tradition and Innovation

Espresso continues to evolve, with new extraction techniques, increasingly refined coffee blends, and a growing focus on sustainability and quality. But its essence remains unchanged: a small daily gesture that encompasses history, culture, and intense pleasure.