Espresso: The Evolution

Espresso feels timeless. That tiny, concentrated shot crowned with a caramel-colored crema seems like it has always been part of our mornings, afternoons, and late-night café conversations. But like all great legends, espresso has a winding history full of small innovations, innovative reinterpretations, and engineering leaps. Let’s take a journey from the very beginning to where we are today.

So, What Is Espresso, Anyway?

Espresso isn’t a type of bean or even a roast level. It’s a method of brewing.

Espresso is made by forcing hot water through a tightly packed puck of finely ground coffee at around 9 bars of pressure. This concentrated extraction produces a short, intense shot with full body, aromatic oils, and the signature crema on top.

Yes, you’ll see bags labeled “espresso roast” in stores. That’s really just a roaster’s suggestion for a profile that performs well in an espresso machine, often a darker roast that balances beautifully with milk. The truth is that espresso can be brewed from almost any origin or roast profile.

• A bright Ethiopian roasted medium-light? Expect a fruity, complex espresso shot.

• A chocolatey Colombian medium roast? Smooth, balanced, classic café vibes.

• A dark-roasted blend? Bold, smoky, and perfect for lattes, cappuccinos, or cocktails like the Espresso Martini at 8 Reale, made with our “Midnight Espresso” roast created exclusively for this purpose.

The beauty of espresso lies in the method, not the bean. Which means there’s a whole world of flavors waiting for you beyond the traditional “espresso roast” bag. My current morning favorite is our organic Ethiopia Sidama. And remember, dialing in that perfect shot starts with finding the right grind size for your machine. (You can read all about that in our guide to the perfect grind.)

How It All Began: Moriondo’s Steam Dream (1884)

In 1884, Angelo Moriondo of Turin, Italy, patented the first known steam-powered coffee machine. His invention used a combination of steam and boiling water to brew coffee quickly, designed for bulk brewing rather than individual shots.

Moriondo never scaled his design, so his machines stayed in the hotels and cafés he owned. Still, his patent laid the foundation. He showed the world that steam could push water through coffee quickly, setting the stage for future innovations.

Bezzera’s Upgrades, Pavoni’s Vision, and the 1906 Debut

Around 1901, Luigi Bezzera registered patents that improved on earlier ideas. His designs introduced multiple brew heads, the portafilter, and mechanisms for controlling steam and water more precisely. While some credit him with “inventing espresso,” the truth is he refined and made the technology practical.

In 1903, Desiderio Pavoni purchased Bezzera’s patents and took things further. At the 1906 Milan International Fair, Bezzera and Pavoni presented their machine to the public, marketing “caffè espresso” to attendees. Pavoni’s version, called the Ideale, also included safety features like a pressure relief valve, which kept hot coffee from spraying when pressure was released.

From that point, espresso machines began evolving into something closer to what we recognize today.

Editor’s note: while researching, I couldn’t resist admiring the design of La Pavoni machines. One model features a solid brass boiler, 58mm portafilter, and dual frothing system, and another even includes gold accents. Because yes, I want my espresso to taste incredible and look gorgeous on the counter.

The Crema Revolution: Gaggia and the Piston Era (1938+)

By the 1930s, steam-only machines were standard in Italy, but they had limitations. Steam overheated easily and generated low pressure, usually just 1–2 bars. The result was strong coffee, but without the rich crema we now consider the hallmark of espresso.

In 1938, Achille Gaggia patented a lever-driven piston machine (patent no. 365,726). Instead of steam, this design forced water through the coffee at around 9 bars of pressure with better temperature control. The result? The first consistent espresso with crema.

In 1947, Gaggia refined his design with a spring mechanism that smoothed pressure and improved consistency. For this leap, Gaggia is often called the Father of Modern Espresso. His piston system bridged the gap between steam-powered machines and today’s pump-driven ones.

From Pumps to Precision: Espresso Today

With the groundwork laid, the decades that followed brought even more control and innovation.

• In the 1960s, manufacturers introduced electric pump machines that could reliably maintain 9 bars of pressure, eliminating the need for manual levers.

• Heat exchangers and dual-boiler systems allowed consistent temperature and the ability to steam and brew at the same time.

• By the 1980s, digital controllers, PID stability, pre-infusion, pressure profiling, and flow control became standard features in high-end machines.

• Today, espresso machines for home and commercial use range from vintage-style manual levers to fully automatic systems, machines with built-in grinders, volumetric dosing, and even smart machines with app connectivity!

Whether you’re pulling a shot on a sleek Gaggia Classic or programming a Prestige Super-Automatic, today’s machines prioritize consistency and repeatability in ways the early inventors could only dream of.

Why It Matters

The next time you sip a shot of espresso, you’re tasting more than just coffee. You’re tasting over 140 years of design and engineering, from Moriondo’s first steam patent to Bezzera’s improvements, Pavoni’s marketing genius, and Gaggia’s leap to true crema.

Every innovation, from better pressure control to temperature stability, is there to make the coffee’s natural flavors shine. Espresso today is about precision and care, not brute force. That’s the Caffeinatrix way.

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