Espresso was invented in Italy at the beginning of the 20th century by Luigi Bezzera of Milan who invented a method of making coffee with steam pressure. This method provided a quick way of making a single cup of coffee, "espressly" for one. The original Italian may have meant "pressed coffee", but the meaning also had the connotation of speed.
This new method of making coffee had a disadvantage in that the steam gave a burnt taste to the coffee. It appears that a certain Sr. Cremonese, who worked for a coffee grinder factory developed a screw piston which forced water through the coffee in the 1940's. But it was Gaggia who improved upon the method by finally hitting on a design that incorporated a spring lever piston in 1947. The basic method is quick, and using finely ground coffee is quick but the extraction level is similar to drip coffee, though the amount of water used is less. The result is a coffee that is rich and flavorful. It can be almost syrupy due to the emulsification of the coffee oils that occurs with pressure.
Espresso Recipe:
Ingredients
1/2 cup ground coffee (French or other dark roast)
1-1/2 cups cold water
Directions
Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired. Yield: 4 servings.
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