To explain the evolution of our beloved drink, we will not only speak about the Espresso machine itself, but also about the coffee blends and how these have developed throughout time.
The technology of the espresso machine was introduced in 1901 by Luigi Bezzera. In the steam machine, the extraction starts when the boiling water runs through the coffee powder. After the coffee starts to drip, the water tap closes and the steam quench opens, pushing the water up to through the filter which contains the coffee and then straight to the cup.
The result is an espresso with a light cream, a low body and low bitterness.
Between 1870 and 1920 the Roya epidemy (a fungal pathogen that attacks the leaves of coffee plants) throughout the plantations and therefore the necessity arose to look for coffee varieties which were more resisting, leading to the Coffea Canephora (Robusta) which was first found in Zaire, Africa.
During World War II no imported goods, including coffee, were allowed to Italy which lead the people to look for alternatives, such as chicory, carcassé and barley coffee.
After WWII, the Allied troops then introduced bread, canned meat, nuts for the stock again. But most important, also the beloved coffee could be finally consumed again.
Second part following soon…