Working at his family's coffee bar, "Caffè Achille", in viale Premuda (Milan), Achille Gaggia immediately understood that the clients' preferences were changing and that it became necessary to improve the entire coffee extraction process, searching for a better flavor and look of the in-cup result. At that time, coffee was so bitter that Achille used to say it was similar to "walking into a foggy Milan". He started to work day after day in the bar's warehouse, studying and experimenting new extraction processes and searching for the perfect espresso.