The result is not always the best – but for many people – it does its job – and that’s why we will also be reviewing some of them. For domestic use, where many people do not have all this time or even all the formation to extract this type of coffee – some “shortcuts” were invented, such as semi-automatic espresso machines, that grind the coffee and perform the extraction by themselves. Since this event – almost all the espresso machines nowadays function on this kind of mechanism.Īt the present moment, a lot of technology was added to the espresso machines, but mainly they are manually operated: you grind your coffee, press it in the portafilter, and press the button of the extraction, measuring the parameters – and here is where all the magic the barista can do. That means that the water reaches the group by passing through a tube that has heat exchange from a boiler, which makes it possible for the water to reach optimal temperature and not become stale. Unfortunately, due to WW2, only after 1946 that Gaggia started producing espresso pump machines at an industrial level.įinally, by the year 1961 – FAEMA does a pump-based espresso machine that performs the extraction with an electric pump delivering water. Besides that, this type of extraction had a layer of cream, which is one of the main characteristics of the actual beverage. It was only in 1938 that Cremonesi developed a piston pump that forced hot water and not steam through the coffee, leading to a much cleaner flavor. All of them forced steam into the coffee grounds, which led to a very burnt flavor – as all the bitter compounds were extracted at such a high temperature. Desiderio Pavoni bought his patent in 1903 and started producing espresso machines under the name of “La Pavoni Company”.īut those machines were still far from what we know today. In 1901, the Milanese Luigi Bezerra registered an improved patent for an espresso machine with a boiler and four groups, called “Tipo Gigante”. And unlike later machines launched afterward, it was a bulk brewer, being able to brew more than a coffee at a time. The barista can play with those variables while extracting an espresso coffee, but usually, the pressure remains constant in order to leave the coffee extractions a little bit less complicated and more stable.Īccording to the literature, the first-ever espresso machine was invented in 1884 and patented by Angelo Moriondo under the name “New steam machinery for the economic and instantaneous confection of coffee beverage, method ‘A. It is a powerful extraction of the ground coffee, that combines water temperature, the surface of contact of the ground coffee with water, temperature, and time.
The word ESPRESSO means, in Italian – fast, that traduces well how this kind of extraction works. HISTORY OF THE ESPRESSO COFFEE AND MACHINES
the budget has a huge oscillation, from a couple of hundreds of dollars to the sky with top-of-the-art machines. In this article, we will give you a notion of how an espresso extraction works, and all the mechanisms available in order to provide you with the best espresso brewed at home. What was considered a luxury article some years behind, now has become much more accessible due to the many options of expresso machines for domestic use produced by a no number of brands. In recent times, the popularity of specialty coffee has brought a great demand for better apparel when extracting coffee at home.
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