It’s a coffee-brewing method, very dear to Italians who invented it. The technology underlying this extraction combines hot water and pressure. The first espresso machine was invented by Angelo Moriondo, who presented it at the Italian General Exposition of Turin in 1884. After a long development, another important step was taken by Faema, which in 1961 created the first continuous dispensing coffee machine: the first machine to use a volumetric pump to push the water onto the coffee cake at a pressure of 9 atmospheres needed to produce the espresso, a process that replaces the use of the lever.

The extraction of an espresso involves using a coffee with a medium-fine grind (180-250 micron); a serving of 7-10 grams of ground coffee per single shot to obtain a doubled quantity of beverage in the cup (for example: 8 grams of ground coffee give 16 grams of coffee in the cup).

It is an extraction method which, as the name implies, presumes an express preparation. The drink we obtain is characterized by a brownish-red to tiger striped cream and a velvety body.