Espresso

The Online Etymology Dictionary traces it to Italian caffè espresso, “pressed-out coffee,” from the verb esprimere, and records it in English from 1945.

Source: espresso, Online Etymology Dictionary

Speed was part of the sense from the start: Smithsonian Magazine notes that Desiderio Pavoni marketed his early machines as making coffee “on the spur of the moment.”

Source: The Long History of the Espresso Machine, Smithsonian Magazine (2012)

Several people, in steps. Angelo Moriondo of Turin patented a steam machine in 1884 that pushed water through a large bed of coffee on demand; no example of it survives. In the early 1900s Luigi Bezzera built a machine that brewed single cups directly, Desiderio Pavoni bought his patents in 1903, and at the 1906 Milan Fair the two presented “caffè espresso.”

Source: The Long History of the Espresso Machine, Smithsonian Magazine (2012)

Those machines ran on steam and reached about 2 bar, which gave the coffee a burnt taste and would not count as espresso today. After the Second World War, Achille Gaggia’s spring-piston lever raised the pressure to 8–10 bar, and crema arrived with it. Smithsonian relays an anecdote that customers were wary of the foam until Gaggia began calling it “caffe creme,” and notes that baristas working his levers coined the phrase “pulling a shot.”

Source: The Long History of the Espresso Machine, Smithsonian Magazine (2012)

The same method at different lengths. A ristretto lets less water through the coffee, giving a smaller, denser shot; Treccani gives un caffè ristretto as its example of the sense “reduced in volume, concentrated.” A lungo lets more water through; Treccani defines lungo, for a drink, as containing more water than usual.

Sources: ristretto, Vocabolario Treccani; lungo, Vocabolario Treccani

An americano is not a lungo. In a lungo the extra water passes through the coffee and extracts more from it; in an americano a normal shot is pulled and hot water is added to the cup afterwards.