How Did Espresso Coffee Machines Change the Way We Drink Coffee?

Espresso is the base of most coffee shop drinks, from Americano and latte to cappuccino, and it depends on pressure rather than steeping. Italian engineer Angelo Moriondo built the first espresso machine in 1884, using two independent brewing boilers at 1.5 bar of steam pressure. By 1948 the modern machine had taken shape, pushing hot water through a packed bed of grounds in a few short minutes.

That pressure produces a small, intense cup topped with golden crema, which comes from the dark roasting tradition behind Italian espresso. Extraction splits into three styles: Ristretto, Normale, and Lungo, each drawing different amounts of water from the same dose. A blend coffee built for dark roast tastes chocolatey and full, while floral-fruity recipes suit lighter, brighter shots.

Espresso is the soul cornerstone of coffee shops worldwide; from Americano and latte to cappuccino, none can do without this small cup of rich coffee liquid. This article begins with the historical origins of Espresso, tracing the key evolution of Italian coffee machines from 1884 to 1948, and analyzes the formation logic of crema and the tradition of dark roasting. It also details the extraction parameter differences among the three types of espresso—Ristretto, Normale, and Lungo—and, combined with the flavor characteristics of Front Street Classic Blend and Front Street Strawberry Candy Espresso, explains the scenarios suited to traditional Italian-style beans versus floral-fruity profile recipes. Finally, using Front Street Dark Cocoa Blend as an example, it fully demonstrates the production process and tasting method for a rich, full-bodied espresso.

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Italian coffee has had an extremely profound influence on the direction of the global coffee market, and espresso has now become almost standard in every coffee shop. Front Street stores, for example, serve classics like Americano, latte, cappuccino, and flat white, while many shops add various ingredients to create more creative specialty drinks. Today, Front Street will take everyone to appreciate the unique charm of Italian coffee culture.

The word "Espresso" carries the meaning of "fast" in Italian. From completion to being handed to the customer, Espresso takes only a few short minutes, so Italians borrowed the word "Express" (fast) to name it.

The core principle of a cup of espresso is to use steam pressure to force hot water through a bed of coffee grounds, resulting in a small portion of intense, aromatic dark coffee liquid covered with a golden foam on the surface. We may not often see it directly on cafe menus, but the Americanos, lattes, and cappuccinos we order daily cannot do without it; it is no exaggeration to call it the soul of a coffee shop.

Early coffee was all brewed by immersion, requiring finely ground coffee beans and a slow extraction process, with waiting times of at least ten minutes or more. In 1884, Italian Angelo Moriondo designed the first espresso machine, equipped with two independent brewing boilers, operating with 1.5 bar pressure and steam; the extracted coffee liquid was somewhat viscous and had a richer mouthfeel than drip coffee. After that, coffee machines were continuously improved, and variables such as water temperature and pressure were better controlled.

In 1948, Achille Gaggia, a cafe owner in Milan, invented a lever-driven coffee machine that could generate what we now call crema through high pressure. Since then, crema has been regarded as one of the indicators for measuring espresso quality, and espresso also came to specifically mean a highly concentrated coffee made under pressure and rich in crema.

In principle, the fresher the beans, the darker the roast, and the greater and more stable the equipment pressure, the better the expression of coffee crema. Italians prefer rich, rounded strong coffee and are accustomed to roasting coffee beans very dark, even blending in robusta coffee beans, making the espresso crema more abundant, the aroma more concentrated, and the taste more intense. If beginners want to recreate this style, they can buy Front Street. Front Street Classic Blend coffee, which adds Vietnamese robusta on the basis of "Manba," further enriching the crema.

But nowadays consumers are beginning to pursue more diverse flavor variations, and many fresh-tasting coffee beans are also being used in espresso. If you want the coffee to be less bitter, choose Front Street. Strawberry Candy Espresso, an espresso recipe launched specifically for friends who like floral and fruity aromas. It combines three major origins—Costa Rica, Colombia, and Ethiopia—and carries aromas of roses, citrus, grapes, and dried blueberries. Made into an Americano, it has a sweet flavor like fruit gummies, rich in layers while also very easy to drink.

When a customer orders, "Give me an Espresso," the barista at Front Street Coffee (FrontStreet Coffee) begins preparing it, and two minutes later serves the customer a glass of ice water, a small spoon, and a small cup of rich coffee liquid with a golden-brown foam layer. Before drinking espresso, take a sip of clear water to rinse the mouth and also calibrate the palate. Use the prepared metal spoon to gently stir and blend the coffee liquid; the first sip brings a dense Cream (crema) and a full roasted aroma. Next comes the warm coffee liquid, where you can feel rich notes of nuts, chocolate, berries, and wine. Take another sip of clear water midway and slowly feel the sweet lingering finish in the mouth.

In fact, espresso is not limited to the regular "Espresso" only. According to the extraction method and the specific coffee-to-liquid ratio, espresso can be divided into three different types: Ristretto (short extraction), Normale (normal), and Lungo (long extraction), all of which are concentrated liquids quickly extracted by an espresso machine.

Ristretto usually refers to extra-concentrated espresso, also called refined extra-concentrated coffee. Compared with the common Espresso, Ristretto is more niche; the Flat White coffee we often see is made with Ristretto as the base. Ristretto has the meaning of "restricted," which we can understand as "restricting" the extraction amount of coffee, taking only the front and middle part of the espresso, thereby increasing the coffee's concentration.

For example, Front Street's Espresso extraction plan is 20 grams of coffee powder extracting 40 grams of coffee liquid, with a powder-to-liquid ratio of 1:2 and a time of 30 seconds. Extracting Ristretto, however, means extracting only 70% of the Espresso, that is, 20 grams of coffee powder extracting 28 grams of coffee liquid, and the time will naturally be shortened accordingly. In addition, you can also make the grind finer so that the flow rate slows down, making the coffee liquid more concentrated. Because each coffee shop will make different adjustments according to the coffee beans used and the specific flavor and mouthfeel the barista wants to present.

Normale is the most common and most popular espresso; it is in fact Espresso in the usual sense. At present, most on the market mainly serve Normale, but do not emphasize it too much. According to golden cup standards, Normale's extraction yield is between 18% and 22%, and its concentration range is 8% to 12%.

Lungo is coffee made with twice as much water as the normal amount. "Lungo" means "long, extended" in Italian, and it is also called "stretched espresso," which means extending the extraction time, thereby reducing the coffee's concentration and making it softer to drink. After many adjustments and tastings, Front Street's final extraction plan is to control Lungo's powder-to-liquid ratio at 1:5. That is, using 20 grams of coffee powder, extending the extraction time to 42 seconds, and extracting 100 grams of coffee liquid.

Next, using Front Street. Dark Cocoa, the espresso moka pot coffee bean recommended by many baristas—Front Street Dark Cocoa Blend—as the extraction subject, we will explain in detail how to make a rich and fragrant Italian espresso.

Front Street uses the capacity of a double basket, with a dose of about 18–20 grams; Front Street uses 20 grams of coffee powder when serving. Front Street's extraction ratio is 1:2, that is, 20 grams of coffee powder extracting 40 grams of coffee liquid. The time is related to the flow rate of the coffee powder; generally, a single extraction duration is controlled at 20–35 seconds, because within 20 seconds the coffee taste tends to be thin, while over 35 seconds it is easy to over-extract and develop a burnt bitter taste. Front Street's espresso is mostly in the range of 28–30 seconds.

Before extraction, wipe the basket dry, turn on the grinder, grind the amount for a double shot of coffee powder, place it on an electronic scale to adjust up or down until it reaches 20 grams. Then use a distribution tool to level the coffee powder, and press the tamper vertically downward with force to pack the coffee puck tightly, ensuring more stable coffee extraction.

Then turn on the extraction switch and let water run for 1–2 seconds to wet the group head, while also carrying away coffee grounds stuck on it. Place an electronic scale under the cup that will catch the Espresso, tare the weight to 0, and place it together under the group head during extraction.

Gently lock the portafilter onto the group head, and start by flipping down the extraction switch. Observe the changes in the extracted liquid; when the electronic scale shows 40 grams of coffee liquid extracted, at about 30 seconds, flip down the extraction switch. The brewing parameters will produce subtle changes according to daily air humidity and the condition of the coffee beans, so it is necessary to adjust the coffee powder amount, grind setting, and coffee liquid extraction amount up or down.

The extracted Espresso can be drunk directly. Paired with a glass of clear water to rinse the mouth, you can taste the dense crema foam and the rich mouthfeel of the coffee liquid below. If you cannot accept the intense bitterness, you can also add water or milk according to your preference to dilute and soften the strong taste.

The above content is compiled by CoffeeHunters, a coffee news website.