Espresso is the soul of Italian coffee culture, conquering coffee lovers worldwide with its rich and mellow flavor. From the "devil's drink" of the 17th century to today's cornerstone of coffee shops, espresso's evolution is inseparable from Italians' continuous innovation in coffee machines. This article will take you through the complete history of espresso, from steam power to lever-pressure extraction, interpret Italians' unique espresso complex, and share the flavor characteristics and selection advice for four espresso blend beans from Front Street Coffee, helping you find the right cup whether at home or for your shop.

Italian coffee is like its people—passionate and intense—and enjoys a worldwide reputation. When it comes to the most representative Italian coffee, none other than espresso (Espresso) fits the bill. Americans use the term "Espresso" precisely to highlight its fast extraction characteristic. Initially, this coffee was popular only in Southern European countries like Italy, France, and Spain, and later gradually swept across the Americas, becoming one of the most favored beverages. Even in the UK, known for its black tea, the aroma of espresso often wafts through the streets.

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Italy has a very long coffee history. Starting in 1580, coffee beans from Africa and the Middle East were imported into Italy through the port of Venice, and at that time it was still an exclusive beverage for the aristocracy. Because coffee originated from the Middle East and Turkey and had a "Muslim beverage" background, many Christian Italians called it the "devil's drink."

By the early 17th century, Pope Clement VIII had developed a particular fondness for this black liquid and even held a special baptism for coffee, officially accepting it as a Christian beverage and naming it "God's drink." In 1645, Europe's first coffee house appeared in Rome, which was also Italy's earliest shop dedicated to selling coffee, and from then on coffee spread rapidly throughout Italy.

Italians' contribution to coffee is reflected not only in taste but also in the invention of equipment.

In the early years, people used old-fashioned Turkish pots to brew coffee, and after brewing they still had to filter it. After the Industrial Revolution arrived, everything pursued speed, and Italians were no exception. In 1884, Angelo Moriondo successfully applied for a patent in Turin, Italy, for a steam-powered coffee-making machine. But this device relied entirely on steam, making temperature very difficult to control steadily, and the coffee was often so burnt and bitter that it was hard to swallow, and it was later improved repeatedly by different people.

(Angelo Moriondo's Espresso Machine)

In the early 19th century, Milan manufacturer Luigi Bezzara improved this patent and introduced the prototype of the world's first steam-pressure coffee machine. It featured a detachable handle and a separable group head, and could extract coffee using high pressure in a short time.

(Luigi Bezzera's Espresso Machine)

With the advent and promotion of new machines, more and more Italians fell in love with this quickly extracted coffee. The word "espresso" was first included in an Italian dictionary around 1920, defined as: concentrated coffee made using a pressure machine or filter.

For people at the time trying this "fast coffee" for the first time, the taste was not appealing. But when they learned that this coffee was obtained quickly through steam pressure, Italians seemed to be injected with a stimulant, constantly pondering how to upgrade and modify steam coffee machines to make the output taste better.

For example, Milan engineer Achille Gaggia added a lever to the coffee machine in 1938, which could sharply increase water pressure from 1.5 bar to 9 bar. This not only made a dark brown "crema" float on the surface of the coffee, but also made the volume of the solution quantifiable, making coffee quality more stable.

Because people continuously improved and popularized these machines, the way coffee was made underwent tremendous changes. High speed and convenience became the new standard of service in every coffee shop, and that small cup of espresso gradually evolved into the foundational core of the modern coffee system.

About Italians' strong taste preferences

When espresso developed into its final form, coffee culture kept pace with it. Compared with many other countries, Italian coffee shops focus on an efficient, fast-paced atmosphere, which perfectly matches the small cup size of espresso, making it convenient for people coming and going to quickly drink a cup, chat a few words with acquaintances, and then leave. Using a brief moment of leisure to go to a coffee shop and order an espresso can be said to be one of Italians' most deeply rooted habits.

Walking into a coffee shop, they will directly tell the barista to bring a single espresso, and the vast majority are mainly dark-roasted and bitter, usually with robusta added to make the crema richer. Some people add a little yellow sugar and stir before drinking, then down it in one gulp, which is very satisfying. A cup of espresso in Italy usually costs only 1 euro, about 7 RMB, making it a very accessible beverage.

In the eyes of most Italians, only espresso is "real" coffee. Compared with those lighter-roasted specialty coffees that emphasize a single origin, they are more accustomed to a rich, full-bodied, heavy, even bitter taste. It is said that in Italians' view, coffee is for "aiding digestion" and has nothing to do with staying awake, so after every meal, if there is no cup of espresso, they feel something is missing.

It is not hard to see that Italians are so fanatical about espresso because they are loyal to their own cultural traditions. As Front Street mentioned above, Italy invented the espresso machine, which not only made the production of coffee beverages faster, but also permanently changed the global coffee industry. Therefore, for the Italian people, espresso is an important part of national identity and also makes Italy appear different from the rest of the world.

Below, Front Street will share with everyone how to choose espresso coffee beans that suit you:

After repeated and continuous ratio testing, Front Street's roasters have created the currently offered Front Street Sunflower Warm Sun Blend, Specialty Blend, Commercial Blend, and the espresso coffee beans recommended by many baristas—Front Street Black Cocoa Blend. The difference among these blends lies in achieving balanced, high-quality blended flavors for different price points. Next, Front Street will introduce these four blended coffees in detail.

1. Front Street Basic Espresso Blend Coffee Beans (50 yuan per pound/454g)

Flavor: soft fruit acidity, caramel sweetness, nut and dark chocolate flavors, smooth and viscous, but the taste is on the lighter side, suitable for shops and home users who prioritize cost and have average requirements for flavor.

Formula: Yunnan : Brazil = 3:7

2. Front Street Commercial Espresso Blend Coffee Beans (60 yuan per pound/454g)

Flavor: caramel sweetness, nutty and cocoa-like, dark chocolate flavors, balanced acidity and sweetness, slightly bittersweet, with a lasting aftertaste, able to meet the daily output needs of coffee shops.

Formula: Colombia : Brazil : Robusta = 3:6:1

3. Front Street Specialty Espresso Blend Coffee Beans (75 yuan per pound/454g)

Flavor: soft slight acidity, light sweetness, nutty sweet aftertaste, overall not too stimulating, mild, with medium crema, suitable for daily needs in opening a shop.

Formula: Colombia : Brazil = 3:7

4. Front Street Sunflower Warm Sun Espresso Blend Coffee Beans (78 yuan per half pound/227g)

Flavor: pronounced fruit acidity, faint berry aroma, vinous notes, rich chocolate flavor, with an obvious sweet aftertaste.

Formula: Front Street Honduras Sherry : Front Street Yega Red Cherry = 7:3

This Front Street Sunflower Warm Sun Blend is currently the blend used by Front Street Coffee (FrontStreet Coffee) to make espresso in-store. In terms of flavor performance, it has a wonderful fermented vinous aroma and berry flavors, making it very suitable for making espresso, with a very mellow and unique flavor.

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