Names like espresso, cappuccino, macchiato and ristretto became more and more common in Hungary.These expressions mark the most significant drinks of Italian coffee culture.
The coffee culture of the Italian peninsula started to became outstanding in 1901 when Luigi Bezzera had furnace system coffee-machines patented which could be considered as the ancient of the current espresso machines. This new technology called the espresso into being, the name of which also refers to its preparation; when preparing an espresso the coffee beans are pressed by high-pressure steam.
The solution of Bezzera – by all of its brilliance – was not perfect, though the coffee was made actually, so the temperature of water and steam was above 100°C, the result of which was the high amount of tannic acid and the bitter taste.
In 1903 Disiderio Pavoni, the founder of La Pavoni company, patented the modified version of Bezzera system, which made coffee quicker than its ancestor. The serial production of the modified machine called Ideal has started in 1906.
The next big step towards the technologies of the present is connected to the name of Giovanni Achille Gaggia, who built a spring-controlled non-return valve into the existing furnace coffee-machine, which made it possible that the water could be pressed through the coffee grist at 90°C temperature. Due to this the taste of the coffee was softer and lighter, a thick cream appeared on the top of the coffee which forms an integral part of espresso since then. Italian coffees have started their conquest from here.
Last stage of development was the creation of Faema E61 type coffee-machine with branches, the espresso machine of the present, which – except for some minor changes – is constructed in the same form up to the present days.