Italian inventor Angelo Moriondo, who lived from June 6, 1851, to May 31, 1914, is generally credited with inventing the espresso machine and receiving a patent in 1884. Practical coffee brewing requires his system to use steam and boiling water.
Early Years of Angelo Moriondo
Moriondo hails from a family of business owners. His father Giacomo, along with his brother Agostino and cousin Gariglio, later created the chocolate company Moriondo and Gariglio, continuing the liqueur production business started by his grandpa. Angelo bought the American Bar in the Galleria Nazionale of Via Roma and the Grand Hotel Ligure in Piazza Carlo Felice.
The Original Espresso Maker Angelo Moriondo
In 1884, Moriondo displayed his creation at the General Expo in Turin, where it won the bronze medal. On May 16, 1884, a six-year patent was granted for “New Steam Equipment for the Quick and Economical Confection of Coffee Beverage, A. Moriondo Method.” Martina, a mechanic who worked under the creator’s close supervision, constructed the device. A patent was successively issued for it on November 20, 1884, Vol 34, No 381. After being registered in Paris on October 23, 1885, the innovation later validated through an international patent application. Moriondo significantly improved his concept over the ensuing years, patenting each advancement.
Angelo Moriondo never attempted to commercialize the invention. He restricted himself to building a small number of hand-crafted equipment, which he fiercely preserved in his businesses since he believed it was essential advertising for them.
The apparatus is referred to as “the first bar device made in Italy that managed the flow of steam and water through the coffee” by Ian Bersten, a historian who studies the history of coffee, and Moriondo is referred to as “one of the earliest discoverers of the espresso machine.” Unlike later espresso machines, it was a mass brewer and did not make coffee for each client.
Angelo Moriondo: How the inventor of the espresso machine made coffee using science
With espresso, modern coffee shops would exist. By blasting water through a pad of densely packed espresso grounds, your barista makes the same strong brew, whether you request a double shot in a little white cup or a foamy latte with additional syrup.
Espresso, meanwhile, is a comparatively recent innovation. The first device that employed steam pressure to brew beans was developed in 1885 by Angelo Moriondo of Turin, Italy. He was born 171 years ago today, which is why he is the focus of today’s Google Doodle. Although Moriondo’s device was never put into mass production, it helped to develop modern espresso machines. The methods it utilizes to brew the well-known beverage have stood the test of time; they are a crucial component of the science behind creating an impossibly smooth cup.
According to a 2010 article by historian Jonathan Morris in the journal Food & History, “Espresso is best thought of as neither a type of coffee, nor a form of beverage, but as the outcome of a particular preparation process.”
That procedure is known as the four Ms in Italian:
- Machine, macchina
- Grind, or macina
- Various (blend)
- Mano, the barista
If you’ve ever used a tabletop espresso machine, you know that the preparation and brewing techniques differ significantly from how coffee is typically brewed. Espresso machines employ a fine grind to ensure water goes through the grounds uniformly. Even if coffee and espresso beans are the same. The main distinction between making coffee and making espresso is using steam and high water pressure to bring out the robust flavors in the beans. Smithsonian Magazine said Moriondo’s first device only required 1.5 bars of pressure. However, modern equipment employs at least nine bars of pressure, nine times more than the Earth’s atmosphere typically applies to everything beneath it.
Oils are forced out of the grounds to create a creamy, smooth shot with a thin foam film. The outcome is a distinctive beverage that is ready in a short amount of time.
The invention of espresso motivated by speed. The word espresso, which in English translates to “express,” entered Italian society. When going to coffee shops for a warm beverage had become commonplace.
With espresso, modern coffee culture is easier to imagine. However, perfecting the brew is difficult, so the barista is also crucial in espresso production. Today, you can brew your espresso at home, but nothing compares to the silky flavor of a professionally made shot of rich, creamy bliss.
The Untold Story of the Father of Espresso by Angelo Moriondo
Do you have an Americano, espresso, or cappuccino to start your day? You probably don’t think much about Angelo Moriondo, the inventor of espresso, while you perform the rituals of dosing, tamping, polishing, and pulling shots. Let’s alter that today by honoring Moriondo and the innovation that forever changed how we consume coffee.
Espresso’s Gradual Ascent to Coffee Stardom
Almost every cafe serves breve, lungs, lattes, cappuccinos, ristrettos, and other specialty coffee drinks. These espresso-based beverages are frequently took for granted. However, if not for one individual, Angelo Moriondo, the espresso shot would not have entered our common cultural lexicon.
Despite never produced on a large scale commercially, Moriondo’s patented espresso machine was an essential first step in developing espresso. He deserves thanks for our manual Nanopressos and Gaggia Classic Pros. We can efficiently and safely enjoy exquisite espresso shots because of his entrepreneurial zeal.