How the First Espresso Machine Was Invented

Ever wonder how the first espresso machine worked—or why your modern shot pulls at 9 bars and 90°C? The story begins in early 20th-century Italy, where inventors and roasters transformed a finicky, overheated prototype into the precise, high-pressure brewer we rely on today. This is how commercial espresso went from barely drinkable to consistently rich.

The first true commercial espresso machine, built by Italian inventor Bezzera in 1903, produced poor results due to low pressure and excessive heat. In 1905, Pavoni acquired the design, improved the temperature and pressure, and began selling functional machines to cafés. These machines dominated until 1935, with no major tech advances—until Illy’s founder, Francesco Illy, introduced further innovation.

The Birth of the Commercial Espresso Machine

In 1903, Italian industrialist Bezzera invented the first commercial espresso machine. This early model was the starting point, but it had significant flaws: it operated at insufficient pressure and overly high temperatures, resulting in subpar espresso. The machine wasn’t yet what we’d recognize as a proper espresso brewer.

Pavoni’s Improvements and Early Adoption

In 1905, Pavoni bought Bezzera’s technology and began refining it. He addressed the original design’s weaknesses by adjusting both pressure and temperature, making the machine viable for café use. These improved machines were then sold to coffee shops, where they became the standard equipment. This design remained largely unchanged until 1935, marking a long period with no further technical progress.

The Stagnation Before Illy’s Innovation

From 1905 to 1935, the Pavoni-based espresso machines saw no major technological advancements. They continued to be used widely in cafés without significant upgrades. It wasn’t until Francesco Illy, founder of the coffee roasting company Illy, developed a new machine that the next leap in espresso technology occurred.

The Science Behind a Great Espresso Shot

Italian coffee enthusiasts have long sought the ideal espresso formula. Through extensive experimentation, it was determined that the optimal brewing conditions for a flavorful espresso are achieved at 9 bars of pressure and a water temperature of 90°C. These parameters consistently produce the best-tasting shots.

Frequently Asked Questions

Who invented the first espresso machine?

The first commercial espresso machine was invented by Italian industrialist Bezzera in 1903. His original design had flaws, including low pressure and high temperature, which affected the quality of the espresso it produced.

What did Pavoni do for espresso machines?

In 1905, Pavoni purchased Bezzera’s espresso machine technology and made key improvements to temperature and pressure. These refinements made the machines suitable for commercial café use, and he began selling them, leading to widespread adoption.

Were there any espresso machine advancements between 1905 and 1935?

No, between 1905 and 1935, there were no significant technological advancements in espresso machines. The basic Pavoni-style machines remained unchanged and were used without major upgrades during this entire period.

Who introduced the next major espresso machine innovation?

Francesco Illy, founder of the Illy coffee roasting company, developed a new espresso machine after 1935, introducing the next major technological advancement in espresso brewing equipment.

What pressure and temperature make the best espresso?

The optimal espresso brewing conditions, determined through repeated testing, are 9 bars of pressure and a water temperature of 90°C. These settings consistently yield the best-flavored espresso shots.

Recommended FrontStreet Beans for Espresso

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