Just found this piece by Jimmy Stamp of Smithsonian.com, a great read for those of us interested in the history of espresso.
Seems that Luigi Bezzerra and Desiderio Pavoni were to espresso what the Wright brothers were to flying.
I'm chuffed as I have both a Bezzera and LaPavoni machine on my bench, I realise the there may be no connection in lineage, however its nice to be able to use them and feel a direct connection to the beginning, even if only through the name.
History, Travel, Arts, Science, People, Places | Smithsonian
Here's a quote from the opening, along with some pics.
"For many coffee drinkers, espresso is coffee. It is the purest distillation of the coffee bean, the literal essence of a bean. In another sense, it is also the first instant coffee. Before espresso, it could take up to five minutes –five minutes!– for a cup of coffee to brew. But what exactly is espresso and how did it come to dominate our morning routines? Although many people are familiar with espresso these days thanks to the Starbucksification of the world, there is often still some confusion over what it actually is – largely due to “espresso roasts” available on supermarket shelves everywhere. First, and most importantly, espresso is not a roasting method. It is neither a bean nor a blend. It is a method of preparation. More specifically, it is a preparation method in which highly-pressurized hot water is forced over coffee grounds to produce a very concentrated coffee drink with a deep, robust flavor. While there is no standardized process for pulling a shot of espresso, Italian coffeemaker Illy’s definition of the authentic espresso seems as good a measure as any:
A jet of hot water at 88°-93°
C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure."