The Soul of Italy, Poured One Espresso at a Time
Coffee had already been widely consumed in Italy by the 18th century, but it was typically made using slow-brewing methods like percolation or filter drip. As urban life sped up in the 19th century, so did the need for faster coffee preparation. The idea of using steam to speed up extraction led to the development of early espresso-style machines.
Key moments:
1884 - Angelo Moriondo, from Turin, patents the first known coffee machine designed to use steam pressure to brew coffee more quickly. However, it was bulky and not widely commercialised.
1901 - Luigi Bezzera, a Milanese inventor, significantly improves the design. He introduces a machine that forces hot water through coffee grounds under pressure - essentially the first recognisable espresso machine.
1905 - Desiderio Pavoni purchases Bezzera’s patents and begins mass-producing espresso machines under the La Pavoni brand in Milan. The machines become a staple in Italian bars, and espresso begins its rise.
In most parts of the world coffee is consumed for energy - often in large quantities and on the go. In Italy, however, espresso is not rushed and it’s never carried around in a paper cup. It’s served in small porcelain cups, meant to be enjoyed standing at the bar or seated among company, in just a few sips. Italians don’t drink coffee to wake up - they drink it to pause.
Espresso culture in Italy is rooted in minimalism and consistency. The process is always the same:
• You walk into a bar.
• Greet the barista or cashier.
• Order “un caffè” which always means espresso unless specified otherwise.
• Drink it immediately, often in under a minute.
• Exchange a few words, pay and carry on with your day.
That moment, the few seconds it takes to enjoy a perfectly pulled espresso, is about more than flavour. It’s about resetting the rhythm of the day. One of the core tenets of the Italian espresso philosophy is the idea of “less, but better”. A true espresso is served in a cup no larger than 60ml, filled only halfway. It’s strong, concentrated and rich with flavour - yet never bitter when made correctly.
Italians rarely add milk to espresso and they never drown it in syrups or toppings. Simplicity is key. Every detail, from the roast to the grind to the temperature, is fine-tuned to achieve balance.
Recreate it at home with:
Kimbo Espresso Napoletano Ground Coffee - strong and bold, Naples-style.
Lavazza Crema e Gusto - smooth, balanced, ideal for daily espresso.
Caffè Borbone Miscela Blu Pods - compatible with ESE systems.
Espresso wasn’t born in a café, it was born in a workshop, a product of Italian engineering and passion. Over the time it became a symbol of culture, conversation and connection. From early innovations in Milan to your cup at home, the journey of espresso is the journey of Italian life itself - intense, precise and deeply meaningful.