Well, in the 1950s in Soho there was another coffee house 1)craze. There are a number of reasons for this. One of the most important reasons was because the teenagers found that they had more 2)surplus wealth than they had before, and they couldn't go to the pub because they wouldn't be served there because they were too young, but they did want to go to somewhere where there could meet other teenagers, where you could meet women…
Woman 1: There would be brown sugar in little jars, which was something new then. The coffee, the cappuccino—which was totally new, of course, then—you would have in either glass cups or sometimes quite sturdy 3)pulp 4)mugs, and indoor plants. You might see, through…through the window, the old 5)buskers giving it a go out in the street, the “Alberts” or “Mac, the Shakespearean Busker” perhaps. So the 6)ambiance was quite pleasant.
In the 17th and 18th century, coffee tasted like7)prunes and 8)soot. In the 1950s, it tasted a lot better but the experience of going to a coffee bar was about a lot more than just coffee. In fact, some people didn't even drink that much of it. And then in 1952 the Gaggia espresso machine was introduced to London. And there's a…there's a story behind this. There was a traveling Italian dental salesman called Pino Riservato, and he traveled up and down the land trying to sell his dental equipment, and he was absolutely horrified by the quality of the coffee that the British were drinking, and he decided to do something about it. So he went down to London and he sold to the Moka Bar, the first Gaggia espresso machine. And this 9)triggered a revolution. Espresso bars, now, when you went in, the first thing to catch your eye was this huge, monster of a thing, gleaming on the bars, 10)spluttering and11)wheezing and coughing out espresso after espresso.
Woman 1: You got this kind of 12)steamy noise of the Gaggia; this spluttery steamy noise of the Gaggia machine as you wandered through Soho—here it goes: very familiar.