Espresso is tiny, but it’s impossible to ignore. People have been perfecting this small drink for over a century, shot by shot, café by café. Today, it’s a ritual that brings together history, flavor, and craft in a single, miniature cup.

What is Espresso?

Espresso is a concentrated coffee brewed by forcing hot water under high pressure through finely ground beans. It requires specialized machinery because only high-pressure extraction can pull out the rich oils, aromas, and crema that define an authentic shot. People choose espresso for its intensity, compact size, and the way it delivers full flavor and caffeine in just a few sips.

Origins in Italy

Italy gave us espresso at the dawn of the 20th century, when the demand for quicker coffee pushed inventors to get creative. Factory workers and city laborers needed a way to grab coffee that was strong, hot, and fast during short breaks. Angelo Moriondo filed the first patent for a pressure-based brewing machine in 1884, but his design never made it out of the workshop stage. A few years later, Luigi Bezzera refined the concept, building a system that could pull a concentrated shot in seconds. And Desiderio Pavoni commercialized it so it actually landed in cafés.

By the interwar years, espresso was part of daily Italian life. Cafés buzzed with workers taking a short pause, neighbors chatting, and baristas serving up small, strong cups. Espresso became shorthand for community, speed, and the unmistakable Italian style of innovation grounded by tradition.

Espresso Machines and Worldwide Influence

The technology behind espresso evolved quickly in the mid-20th century. Machines shed their clunky beginnings and grew sleeker, faster, and more reliable. In 1948, Achille Gaggia unveiled a design that forever shaped modern coffee: a spring-piston system that forced water through grounds at high pressure. The result was a rich, layered shot crowned with crema—the silky foam that instantly set espresso apart.

After World War II, espresso started traveling beyond Italy. It landed in cafés across Europe, made its way to North America, and eventually became a global favorite, with enthusiasts beginning to build entirely new drinks around it. Cappuccinos, lattes, and macchiatos all rely on that concentrated shot as their base, turning espresso into a versatile foundation for coffee creativity. 

Espresso and Specialty Coffee Today

Espresso has evolved far beyond its Italian cafe roots, and today it’s all about craft. Quality starts with the beans. Specialty roasters (like us here at I Have a Bean) carefully select beans for espresso based on origin, flavor profile, and roast potential, sourcing from farms with consistent, high-quality practices.

Roasting is critical. Espresso beans need a roast that balances body, acidity, and sweetness. Too light can taste sour; too dark risks bitterness. Our small-batch roasting highlights each bean’s natural flavors and aromas for a rich, nuanced shot.

Brewing brings science and skill together. Precise temperature control and pressure adjustments keep extraction consistent, while grind size and tamping ensure an even flow of water through the grounds. A standard shot takes 25–30 seconds, though small tweaks can highlight the unique flavor notes of different beans. 

Pro-Tips

• Stepless (or micro-adjustable) grinders allow the tiny adjustments needed for consistent espresso shots. Without that level of precision, consistency is tough.

• A bottomless portafilter is a helpful training tool—it makes it easier to see how evenly the puck is extracting and it aids in troubleshooting tamping.

• The phrase “espresso-capable” usually appears on grinders that are not really designed for espresso. Therefore, avoid buying one of these grinders if your goal is to get the best possible grinder for espresso. 

• Fresh coffee is great, but for espresso, let your beans rest at least 4 days after roasting to degas. Otherwise, what looks like beautiful crema is mostly trapped CO₂, and it will not taste nearly as good as it looks.

What Bean is Best?

Not every coffee bean makes a great espresso shot. Baristas often reach for Arabica beans because they bring bright flavors, layered acidity, and a smoother finish. Darker roasts highlight bold, chocolatey notes, while lighter roasts let subtle fruit or floral tones shine. The “best” bean depends on your taste—whether you prefer a classic, heavy-bodied shot or something with a more nuanced flavor profile. Remember, espresso is a brewing method rather than a roast category. Any roast can be used to make espresso, though the balance of flavor profiles matters, and the roast has a significant impact.

Every step, from farm to cup, matters. At I Have a Bean, we focus on selection and high-precision roasting so every espresso shot delivers flavor, balance, and character. Ready to take your taste buds on a historic ride to early-1900s Italy and back? Visit our shop or contact us to find your perfect espresso bean today!