Espresso is the backbone of Italian coffee culture. It shapes not only how Italians consume coffee but also how most of the world understands it. Although Italy itself isn't the largest coffee consumer, nor a grower of beans, its influence is probably the biggest. Words like espresso, cappuccino, and macchiato are used everywhere, from Canada all the way to Kazakhstan. You guessed where they came from. If not for Italy, espresso might never have come into existence. 

Growing up in Romania, I've experienced Italian coffee culture firsthand. There, as in Italy, and other Latin countries, coffee is just one small part of an experience, rather than the experience itself. Even as specialty coffee movements take root worldwide, the promise of better-tasting coffee seems to have had little impact on deeply rooted traditions.

Over the years, I've talked to many Italian cafe owners across Alberta that have tried to bring the spirit of Italian coffee culture to Canada in their own ways. Once someone told me that when they first opened their cafe in Edmonton, they wouldn't serve coffee to go, because they wanted people to stay, pause, and enjoy their coffee "the way it was meant to be enjoyed".

Having researched coffee cultures from around the world, I've to come to not only understand the many ways Italy is unique, but also why their coffee culture isn't easily replicable anywhere else.  

This article explores the origins, evolution and cultural significance of espresso in Italy and examines how Italian coffee traditions differ from those in Canada. Why would this matter to us here in Woodlands County—or anywhere in Alberta?  Because Italian coffee culture isn’t just about what’s in the cup—it’s about timelessness, consistency, and an appreciation for the simple things done well.

At Gems Café & Bistro, our menus draw from Italian cuisine, and through Gems Coffee Club, and our classical coffee subscription, we aim to bring something of that same spirit to coffee - not by replicating it, but by embracing what makes it enduring. While coffee culture evolves, there’s value in what remains constant: bold, well-crafted coffee

Let's Begin with the Espresso Machine

It turns out that the espresso machine was born out of necessity. Early in the 20th century, Italy, like the rest of Europe, was undergoing rapid industrialization, and the demand for a faster way to prepare coffee was growing.

Angelo Moriondo of Turin was the first to experiment with steam-powered coffee extraction in 1884, though his prototype never reached mass production.

The real breakthrough came in 1901 when Milanese engineer Luigi Bezzera designed a machine using steam pressure. Bezzera’s invention introduced key elements still used today—group heads and portafilters—marking the birth of espresso.

By 1905, Desiderio Pavoni acquired Bezzera’s patent and launched the first commercial espresso machine, the Ideale, under the La Pavoni brand. However, these early machines were far from what we recognize today. The Ideale operated at low pressure, producing a drink that more closely resembled filter coffee than the rich, crema-topped espresso we know. It wasn’t until the late 1940s that espresso took on its modern form.

The Pavoni brand is still active today and remains one of the most respected names in espresso.

Crema and the Faema E61

The post-war period saw a reemergence of innovation. In 1947, Achille Gaggia made a significant contribution to espresso with his hand-pumped machine, which extracted coffee at even higher pressure, producing the first espresso with crema—a silky layer of emulsified oils that is now synonymous with a well-extracted shot.

By 1961, Faema’s Ernesto Valente introduced the semi-automatic Faema E61, which further refined espresso extraction. Unlike previous vertical-boiler machines, the E61 featured a horizontal boiler and an innovative heat exchanger, allowing for greater control over pressure and temperature. The Faema E61 didn’t just perfect espresso; it transformed cafés into social spaces where baristas could engage with customers.

The Rise of Italian Coffee Culture

By the mid-20th century, espresso had become an integral part of Italian life. Coffee bars became social institutions. 

The word barista emerged in 1938, replacing the previously used barman as part of Mussolini’s push to Italianize foreign words. But beyond language, baristas were not just servers; they were skilled professionals, central figures in the espresso ritual.

During the economic boom of the 1950s and 60s, coffee bars flourished across Italy. Urbanization and increasing disposable income made espresso more accessible to the working class which led to a surge in café culture. Bars adapted to this demand by offering quick, affordable coffee, reinforcing the now-iconic tradition of standing at the counter for a fast service.

Another key factor in the rise of Italian coffee culture was the establishment of regional roasting styles. Northern Italy, with its preference for smoother, slightly lighter roasts, contrasted with the South, where darker, more intense blends—often featuring Robusta beans—were favored. These regional differences remain distinct today, shaping the way Italians experience coffee across the country.

Italy’s coffee culture also became intertwined with media and movies. Classic films of the 50s and 60s often featured characters enjoying espresso, which reinforced the café as a symbol of sophistication and social connection. Still happens to this day.

By the late 20th, Italian coffee brands such as Illy and Lavazza solidified their presence. Unlike the artisanal, third-wave coffee brands of today that keep pushing flavor boundaries, brands like Lavazza have not changed much in their approach to roasting.

Standing at the Bar

When Italians visit a bar, they drink their espresso quickly while standing. This behavior might come off as rushed to us in Alberta but it's more of a reflection of their daily life. 

The bar for most is a hub for social interaction. People naturally strike up conversations with others standing next to them. Quite common in our cafe in Fort Assiniboine, but maybe not as common in cities like Calgary or Edmonton.

In Italy, standing at the bar .is what everyone does, regardless of social status. It facilitates an informal environment where all classes intermingle, which is quite unique. 

For generations, Italians have cultivated this habit, why by now has become an integral part of their daily routine. 

Italians prioritize enjoying the moment, yet they also value productivity. The standing espresso ritual captures this dichotomy beautifully—drink quickly, savor the flavor, connect socially, and move on.

The Moka Pot and Coffee at Home

While espresso is king at the bar, the Moka pot is what Italians use at home. According to my research, just about every Italian household owns a Moka pot.

The Moka Pot was invented by Alfonso Bialetti in 1933, and it's iconic octagonal design remains unchanged to today. Unlike electric coffee makers, which Italians generally dismiss, the Moka pot is a simple way to make strong coffee that tastes very similar to an espresso based short Americano, using about the quarter of the water we're used to in our Americanos here in Alberta.

Espresso-Based Drinks in Italy vs. Canada

Italy has a variety of espresso-based drinks and they pretty much all differ significantly from the very same drinks here in Canada.

Espresso: In Italy, an espresso (caffè) is typically a single shot, while In Canada, espressos are often double shots. 

Macchiato: Similarly, an Italian macchiato is a single espresso with a small amount of milk. In Canada, the macchiato is often mistaken for the sugary, huge drink, popularized by Starbucks.

Cappuccino: In Italy, a cappuccino is something people have in the morning. They are made with equal parts espresso, steamed milk, and milk foam, typically served in a 5 to 6 oz cup. In Canada, people have cappuccinos throughout the day, and while they're very similar in composition, they can be between double and triple the size. At Gems Café & Bistro, our cappuccinos are never bigger than 6oz—because after that, it’s just a latte in disguise.

Caffè Latte: In Italy, a late is espresso mixed with warm milk, that people are more likely to make at home than order at a café. In Canada, a latte is mostly ordered in cafés and often made with way more milk than its Italian version.

Caffè Corretto: This unique Italian drink is espresso “corrected” with a splash of liquor, usually grappa or sambuca. In Canada, coffee cocktails exist but are not as ingrained in daily coffee culture.

Shakerato: A refreshing summer drink in Italy, the shakerato is espresso shaken with ice and sugar until frothy. In Canada, iced coffee is more common, often with added syrups and flavors.

One could say Italy values simplicity and tradition while us here in Canada are more likely embrace variety, customization, and convenience. Many Canadian coffee drinks, as seen in the image, include syrups, whipped cream, and dessert-like flavors—something that would be quite unusual in traditional Italian cafés.

Espresso Around the World

The export of espresso machines and the spread of Italian-style coffee drinks to every corner of the world. Yet, just as Italy has fought to protect the identity of its culinary heritage—like how Parmigiano Reggiano can only be produced in specific provinces of Emilia-Romagna and Lombardy, or how San Marzano tomatoes must come from a designated region in Campania—there have been efforts to preserve the authenticity of Italian espresso.

Over the years, the Italian government and major roasting companies have petitioned the World Trade Organization and US courts to restrict the term “Italian espresso” to beverages that meet their strict standards. Even the Italian Parliament has sent inspectors worldwide to certify coffee quality. These efforts, however, have been largely unsuccessful—coffee has transcended its Italian origins, evolving into countless variations adapted to different cultures. But, who knows..

Future of Italian Coffee

For decades, Italian coffee was dominated by darker or espresso roasts, often containing a high percentage of Robusta beans to enhance crema and strength. While this style remains prevalent, a new movement is emerging. Young Italian baristas, roasters, and coffee enthusiasts are pushing for lighter roasts and single-origin beans, mirroring trends in specialty coffee scenes abroad.

The Italian coffee industry, long resistant to change, may now be at the cusp of a new era—one where innovation and tradition coexist. The café culture Italians hold dear will likely remain, but the coffee itself may continue to evolve.

Italian Coffee in Alberta

Craft coffee roasters and cafés across the province are bringing a mix of tradition and innovation to the Albertans, balancing classic espresso methods with the evolving landscape of specialty coffee.

One standout example is ACE Coffee Roasters, a company rooted in the craft of traditional espresso while embracing modern roasting techniques. You can read more about them here.  

You can also try one of our favorite ACE espresso blends. Click image below. Or, explore our bold & rich coffee selection here. 

Hope you enjoyed this article! Don't forget to check out Gems Coffee Club, where we bring together timeless coffee and a sense of community—because great coffee is always better when shared.