The word 'espresso' means 'expressed' or 'pressed out' in Italian, referring to the speed and the process of the brewing. The first patent for a machine that used steam and water to rapidly brew coffee was granted to Angelo Moriondo of Turin in 1884. However, the modern espresso machine was further developed by Luigi Bezzera and Desiderio Pavoni in the early 1900s. Bezzera discovered that adding pressure to the brewing process allowed for a much faster cup of coffee, which was ideal for workers on short breaks. In 1947, Achille Gaggia introduced the spring-lever piston, which increased the pressure significantly (to about 9 bars). This high pressure produced the 'crema'—the golden foam on top of the espresso—that is now the hallmark of a high-quality shot.