The Historical Origins of Italian Espresso: A Detailed Guide to the Proper Way to Drink Espresso

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The Rich History of Italian Coffee

Italy's coffee drinking history is remarkably long and storied. Beginning in 1580, coffee beans originating from Africa and the Middle East entered Italy through the port of Venice. Initially, it was a beverage enjoyed exclusively by the upper classes. Since it was considered a "Muslim beverage" originating from the Middle East and Turkey, many Christian Italians referred to it as "the devil's drink."

It wasn't until the early 17th century that Archbishop Clement VIII fell in love with this dark beverage. He performed a baptism for coffee, officially designating it as a Christian drink and bestowing upon it the name "God's beverage." Shortly thereafter, in 1645, Rome opened Europe's first coffee house—the earliest shop in Italy专门 dedicated to selling coffee. From that point forward, coffee rapidly spread throughout Italy.

Italian Innovations in Coffee Equipment

The Italian contribution to coffee extends not only to flavor but also to equipment development. In early times, people used old-style Turkish pots to brew coffee, which was then filtered. With the advent of the Industrial Revolution, everything seemed to pursue a faster pace, and Italians were no exception. In 1884, Angelo Moriondo successfully registered a patent in Turin, Italy, for a steam-powered machine designed to make coffee. However, since this equipment relied entirely on steam, temperature was difficult to control, often resulting in burnt and bitter coffee. Consequently, it underwent multiple modifications by different individuals over time.

(Angelo Moriondo's Espresso Machine)

In the early 19th century, Milan manufacturer Luigi Bezzera improved upon this patent and introduced the prototype of the world's first steam-pressure espresso machine. It featured not only a detachable handle and separable brewing head but could also extract a cup of coffee in a short time using high pressure.

(Luigi Bezzera's Espresso Machine)

With the introduction and application of these new machines, more and more Italians fell in love with the quickly extracted coffee. The term "espresso" was first included in Italian dictionaries around 1920, defined as: concentrated coffee made using pressurized machines or filters.

For those tasting this "fast coffee" for the first time, the flavor wasn't particularly good. However, upon learning that it was obtained rapidly through steam pressure, Italians became incredibly energized, continuously contemplating how to upgrade and modify this steam-powered coffee machine to produce better-tasting coffee.

For instance, Milanese engineer Achille Gaggia, in 1938, managed to add a lever to the coffee machine, which forcefully increased water pressure from 1.5 bar to 9 bar. This innovation not only gave coffee a layer of dark brown "crema" but also standardized the solution volume, making coffee quality more consistent.

Thanks to the refinement and popularization of these machines, coffee-making methods underwent revolutionary changes. Speed and convenience became new standards for service in every coffee shop. That small cup of espresso gradually evolved into the foundational core of today's modern coffee system.

Understanding Italian's Bold Tastes

As espresso reached its final form, coffee culture evolved accordingly. Compared to many other countries, Italian coffee shops emphasize an efficient, fast-paced atmosphere—perfectly matched with small-volume espressos for people to quickly enjoy while chatting briefly with acquaintances before leaving. Using brief moments of leisure to visit a coffee shop for an espresso is one of Italians' most deeply ingrained habits.

When entering a coffee shop, they directly tell the barista, "A single espresso." Mostly characterized by the bitterness of dark roast, Robusta beans are typically added to create richer crema. Some people might add a bit of yellow sugar before tasting, drinking it all at once for an exhilarating experience. In Italy, a cup of espresso typically costs only 1 euro (equivalent to about 7 RMB), making it an extremely popular beverage.

It's important to know that for most Italians, only espresso is considered "real" coffee. Compared to lighter roasts and specialty coffees that emphasize single-origin, they are more accustomed to intense, full-bodied, heavy-textured, even bitter flavors. According to Italian belief, coffee aids digestion—not mental alertness. Therefore, after every meal, without an espresso, they feel something is missing.

It's not difficult to see that Italians' passion for espresso stems from their loyalty to cultural roots. As FrontStreet Coffee mentioned above, Italy invented the espresso machine, which not only sped up coffee preparation but permanently changed the global coffee industry. Therefore, for the Italian people, espresso is an important component of national identity, making Italy distinctive in the world.

How to Appreciate Espresso's Flavors

Next, FrontStreet Coffee will share how to appreciate the deliciousness of espresso. There are many techniques beyond simply drinking that can help us better experience espresso's flavors.

Detailed Guide to Proper Espresso Consumption

Technique 1: Stirring

Actually, much of the bitterness people taste from espresso doesn't come entirely from the coffee liquid but rather from the crema. Because espresso machines use pressurized extraction, espresso comes with a layer of golden-brown, carbon dioxide-filled foam—Crema, what we call coffee crema.

Since crema density is much lower than that of coffee liquid, within seconds of extraction completion, it floats entirely on the surface. If not consumed in large gulps, it's unlikely to taste much of the coffee liquid. Many first-time tasters tentatively take small sips, often only tasting crema, then being repelled by its bitterness and giving up on espresso appreciation.

To avoid this situation, we simply need to take the small spoon that comes with the cup and use it to properly stir the espresso. This allows crema and coffee liquid to recombine. Even with small sips, you can taste more of the coffee liquid. The effect of stirring goes beyond helping us taste the coffee itself—it also allows fine particles attached to crema to mix with coffee, making the texture richer and more full-bodied.

Technique 2: Multiple Sips

Similar to drinking cola, when drinking espresso, the first sip often tastes the most intense. This is because our taste buds haven't prepared yet, so when facing sudden flavors, the perception tends to be more intense and stimulating.

When we take the second sip, we notice the bitterness has decreased significantly. As our palate gradually adapts, the perception of bitterness diminishes, allowing us to begin accepting espresso's taste and exploring the diverse layers hidden within it.

However, note that the interval between sips shouldn't be too long. If several minutes pass between sips, not only will the bitterness fail to decrease, but it will actually intensify due to the cooling coffee temperature. Moreover, crema and flavors will dissipate, greatly diminishing the experience. Therefore, espresso should typically be consumed in several quick sips within a short period to prevent the deliciousness from dissipating.

Technique 3: Pairing with Ice Water

Generally, coffee shops provide a complimentary glass of ice water when serving espresso. However, the purpose of ice water isn't for making Americanos—it's primarily for rinsing the palate. Before tasting espresso, we can first drink a sip of ice water, which helps better perceive espresso's flavors.

The Complete Tasting Experience

Combining these techniques: First, we take a sip of ice water/room temperature water.

Then, stir the espresso with a spoon.

Finally, finish the espresso in several sips or one go. Note that after swallowing coffee, we can briefly close our mouth and exhale through our nose, experiencing the continuous aroma and aftertaste lingering in our mouth—this is the soul of espresso experience. After fully experiencing, we can proceed with the next tasting~

After drinking espresso this way two or three times, there's a high probability you'll develop an addiction to espresso; otherwise, most people won't try a second time after their first experience.

However, it's important to understand that these methods only help better appreciate the flavors hidden behind bitterness, rather than eliminating bitterness. Therefore, friends who truly cannot tolerate bitterness should probably not attempt it lightly! Alternatively, you can reduce bitterness by adding sugar, which is also a very classic Italian drinking method~

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