-Mr. Bambi, how do you suppose people usually drank their coffee in the past?

As a “beverage” – according to the tradition handed down over the centuries – coffee made its appearance in Europe during the Muslim Vienna siege in 1529 and continued to be consumed in the “turkish” fashion, that is kept warm in large containers to then be served from a tap or prepared with kettles and tools similar to the “Neapolitan” style: all of this obviously meant long waits and limited, as a consequence, the popularity. 

-So how did this drink evolve into what we currently recognize as “espresso”?

The appearance of the first machines, in which a “cup” of coffee was “specifically and quickly” made to every single request from customers, in other words, purposely-prepared-coffee on the “expressed” desire of the customer, lead to a turning point: the method for making coffee changed and it caught on.

-But what is the actual meaning of the word espresso?

What we call “Espresso” in Italian means: to “express” a “made-to-order” request, a desire, and, at the same time, “fast” service.

-When was the first machine created to meet these expectations?

The first machine, which is known to have been designed for this purpose, was built in Turin by Mr. Pierantonio Moriondo in 1884, who only used it in his cafés in that city.

-Had this invention been developed elsewhere in the country?

Yes indeed: In 1901, Mr. Bezzera patented and built the first machines in Milan named BEZZERA, which were called “machines for the preparation of Espresso coffee”; thus, a new era for coffee began.

-How do Italians prefer their espresso blends?  Does their coffee “taste” differ by regional provenience?

Generally, in Southern Italy the trend in flavour tends towards a darker roast compared to the North, but I believe blends are composed of various qualities of both Robusta and Arabica beans a little bit throughout the country.

-Have you noticed any RECENT trends by the café owners?

Yes in fact, there is a trend towards quality … albeit gradual. Moreover, I have noticed that the Robusta percentage is decreasing in favour of 100% Arabica blends served in “bars”.