This means removing all the air and replacing it with inert gas to protect the coffee against oxygen, which causes oxidisation, and against humidity, which causes the loss of aromas. 86 years of pressurisation confirm that the aromas are best preserved in a protected atmosphere with inert gas. My grandfather, Francesco Illy, invented and patented pressurisation in 1935: since then, all the coffee produced by the Illy family has been pressurised and recognised as the best Espresso blend by the finest restaurants and hotels in over 140 countries throughout the world.