Looking for a way to decrease his worker’s coffee break time, Luigi Bezzera created the very first espresso machine in the early 1900s. Espresso has since undergone a great deal of refinement and is now a highly coveted drink worldwide. Made by forcing pressurized, heated water through finely ground coffee, espresso contains a higher amount of dissolved liquids than regular coffee, resulting in a richer flavor and higher caffeine content. While the making of a good espresso drink is a complicated process, the enjoyment of a well-made espresso is one of life’s simple pleasures.
Developed in Milan, Italy, the first espresso machine was built by Bezzera, the owner of a manufacturing business, who decided that making a quicker pot of coffee would increase his employees’ productivity. Bezzera’s patent on this machine was bought in 1905 by Desiderio Pavoni, who believed the bitterness of steam-produced coffee could be improved. Pavoni began experimenting with different water temperatures and pressures, ultimately determining that the best flavor was produced at a pressure between eight and nine bars, and at a temperature of approximately 195 degrees Fahrenheit. Espresso makers as we know them today were introduced in 1947 when Gaggia offered the Gaggia Crème Caffe machine for commercial use. It was the first machine to force pressurized water through a bed of coffee, producing consistent results, and it was easy to use and affordable for café owners.
Espresso Preparation: The Key to a Perfect Shot
Today, espresso is brewed by forcing hot, not boiling, water under high pressure through finely ground coffee. The process is called “pulling” a shot, which refers to early machines that had a pull lever to start the brewing process. Today, most machines have a simple button. The ground coffee is packed into a metal filter basket with 7-10 grams of grounds for a single shot, and 12-18 grams for a double shot. The grounds are pressed down to form a firm puck of coffee. Pressurized water is then forced through the coffee in the portafilter, depositing the resulting espresso into a shot glass or demitasse (a small white porcelain espresso cup). Brewing takes under thirty seconds. The espresso, which is a chemically complex drink, will degrade quickly with heat loss and is meant to be served immediately at a temperature of 165 degrees Fahrenheit.
Coffeehouses pride themselves on their espresso blends because making good espresso, even from a programmable machine, can be a challenge due to espresso’s volatile and complex nature. Properly brewed espresso has three parts: the heart, body, and crema (the lighter reddish foam that floats on the surface). When a shot is brewed, all three parts should be visible as distinct layers. When consumed, the espresso should have a fine aroma, a rich body, and a balanced bitter-sweet taste with a hint of acidity. The flavor and consistency of espresso are easily affected by minor issues such as over or under-grinding the beans, over-pressing the grounds into the metal filter, or fluctuating water temperatures. Over- or under-grinding affects the appearance of the crema, as does the firmness of the ground coffee puck in the portafilter. Too much pressure in packing the coffee grounds or a too-fine grind will cause the pressurized water to stay in the filter for too long, resulting in little crema. If the crema is tan instead of reddish, it may indicate that the grounds are packed too lightly, causing the water to pass through too quickly. Water that is too cold during brewing can cause sourness, while water that is too hot can cause bitterness.
A common misconception is that only one type of bean is used to make espresso. In reality, espresso is not defined by the type of bean or roast; it can be made from the same coffee beans that go into a regular drip coffee maker. The difference lies in the grind of the bean and the preparation. Companies in the United States, such as Starbucks, use darker roast beans in espresso drinks, but a medium roast is commonly used in northern Italy.
Espresso is packed with flavor and caffeine and lends itself well to mixing, serving as the base for a variety of coffee drinks. Some of the most popular espresso-based drinks include the café latte and the cappuccino, but coffeehouses also love creating new drinks. Lesser-known drinks include the affogato (espresso served over ice cream), the Americano (espresso and water in equal parts, sometimes with more water), the black eye (a cup of American coffee with two shots of espresso), and the breve (espresso in steamed milk and half & half).
Although it took some time for espresso to reach the United States, it finally gained popularity in the 1990s and has since become a beloved drink for coffee enthusiasts. Because it mixes so well with different ingredients, there seems to be an espresso drink to suit every taste. With more coffeehouses popping up all over the country, it’s safe to assume that espresso enjoyment will continue to flourish. After all, in a society devoted to work, espresso — originally designed to increase productivity — is quite fitting.
