Luigi Bezzera of Milan (Italy) in 1901 developed and introduced the first espresso machine. By the 1940's the piston lever espresso machine was introduced, producing our beloved espresso solely by steam pressure (approximately 8 to 9 BAR needed for the perfect cup creating the magical crema).

An authentic espresso is clearly distinguished by its thick consistency, a higher dissolved content and the magical "crema" which is the reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars.

Even though the trend is downwards for general coffee drinking there is evidence to show that consumers are searching and demanding more premium and authentic quality coffee (2008 National Coffee Drinking Trends).