The Birthplace of Espresso: Trieste, Italy

The first time I tasted espresso, I wasn’t prepared for it. I was in Geneva for an interview, running on fumes after a sleepless flight and a last-minute rush. With five minutes to spare, I accepted a cup without thinking. I drank it fast—like tequila—only to feel a sharp jolt of energy and a long, satisfying finish. That moment didn’t reveal espresso’s complexity, but it planted a question: what makes espresso so intense, and where did it come from?

Espresso was born in Italy, and its name literally means 'pressed out' or 'immediately prepared for you.' To truly understand it, you have to go to Trieste—the city where some of the earliest espresso machines were developed and where the drink is still an everyday ritual.

What Exactly Is Espresso?

Espresso is not just strong coffee. It’s a concentrated shot brewed by forcing nearly boiling water (around 90°C) through finely-ground coffee under high pressure—typically 9 atmospheres. The result is a small, thick beverage with a rich, caramel-colored crema on top, intense flavor, and a balance of sweetness, acidity, and bitterness. The entire process should take around 25 seconds to avoid over- or under-extraction.

The Invention of the Espresso Machine

The modern espresso machine was born out of necessity: to serve coffee quickly. In the early 20th century, as urban life sped up, so did the demand for fast coffee. In 1935, Francesco Illy, founder of illycaffè and based in Trieste, invented the first automatic espresso machine, the Illetta. This machine replaced steam pressure with compressed air, revolutionizing coffee brewing. Over the past century, illy has been behind three of the eight most significant breakthroughs in coffee history, including espresso machines, pressurized packaging, and coffee pods.

Why Trieste Matters

Trieste is more than just the birthplace of the Illetta—it’s a city steeped in coffee culture. Its streets are lined with historic cafés, many dating back to the 19th century, where locals sip espresso from morning until night. The city’s coffee scene reflects the precision and tradition behind every shot. Here, espresso isn’t just a drink; it’s a way of life, tied deeply to the invention and evolution of the machines that make it possible.

Can You Make Espresso at Home?

Making a great espresso at home is challenging. While a simple moka pot can produce a strong coffee by heating water in a sealed chamber, it often results in over-extracted, bitter shots due to excessive heat and pressure. True espresso requires professional-grade equipment capable of producing 9 bars of pressure and maintaining precise temperature control. Factors like grind size, dose weight (about 7 grams), water flow, and extraction time (ideally 25 seconds) all play critical roles in crafting a balanced shot with a proper 3mm crema.

At the illy factory, the precision is striking. Seventeen grams of coffee are ground to around 7 grams of finely sieved grounds. These are tamped into a portafilter, and with a 9-bar pump, hot water extracts a thick, syrupy shot. The barista counts precisely 25 seconds before stopping the extraction, ensuring the crema is neither too thin nor too dark. Every variable—from the grind to the pressure to the timing—is controlled to achieve the signature espresso profile.

Espresso Equipment: Then and Now

Early espresso machines relied on steam, which often scorched the coffee and produced harsh flavors. Modern machines use pumps to generate consistent pressure. Today’s home machines can replicate commercial results, but only if they meet strict technical standards. Pressure, temperature stability, water quality, and even the design of the portafilter and tamper matter enormously. Without these, your ‘espresso’ might just be very strong filter coffee.

Frequently Asked Questions

Where was espresso invented?

Espresso was developed in Italy, with key innovations taking place in Trieste. The first automatic espresso machine, the Illetta, was invented there in 1935 by Francesco Illy of illycaffè.

What does the word 'espresso' mean?

In Italian, 'espresso' means 'pressed out' or 'prepared immediately.' It refers to coffee that is brewed on demand, quickly and under pressure, for one person at a time.

How is espresso different from regular coffee?

Espresso is a concentrated coffee brewed under high pressure (about 9 bars) with nearly boiling water (90°C) through finely-ground coffee. It’s thicker, stronger, and has a layer of crema on top, unlike regular drip or filter coffee.

What’s the ideal extraction time for espresso?

The recommended extraction time for a standard espresso shot is around 25 seconds. This timing helps balance extraction of sweetness, acidity, and bitterness without over- or under-extracting the coffee.

Can you make good espresso with a moka pot?

A moka pot can produce a strong, espresso-like coffee, but it’s not true espresso. It uses steam pressure, which is lower than the 9 bars needed for espresso, and often leads to over-extracted, bitter flavors if not carefully managed.

What grind size is needed for espresso?

Espresso requires a fine grind size, similar to table salt. The exact grind should allow for a 25-second extraction under 9 bars of pressure, yielding about 30ml (1 ounce) of concentrated coffee.

Recommended FrontStreet Coffee Beans for Espresso

For authentic espresso, FrontStreet Coffee’s Classic Blend and Commercial Blend offer traditional profiles with hints of nuts, dark chocolate, and toast, along with a stable, creamy crema. Their Specialty Blend leans more nuanced with layered fruit and cocoa notes. All three blends include a touch of Robusta for body and crema, ideal for milk drinks or straight espresso. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.