The shortcoming was corrected by the Milanese bartender Achille Gaggia, who proposed a completely different technology. In Gagia's semi-automatic coffee maker, pressure created a stream of hot water supplied under strong pressure. Since the water temperature in such a coffee maker is below +100 ° C, the aroma of the drink is fully revealed, but the smell of burnt grains does not arise.
The economic situation in Italy after the war was extremely difficult, which is why many residents emigrated to English-speaking countries: the USA, Canada, Australia. In cafes and bars that Italian emigrants opened in a foreign land, espresso coffee was always served. As a result, already in the mid-60s of the last century, the drink gained popularity on all continents. He was loved even in conservative Asian countries, however, there they drink espresso chilled, mixing with ice.