An espresso machine brewed coffee by forcing pressurized water near the boiling point through "puck" from coffee powder and filter to produce thick, thick coffee called espresso. The first machine to create espresso was built and patented in 1884 by Angelo Moriondo from Turin, Italy. The enhanced design was patented on 28 April 1903 by Luigi Bezzera. Patent no: US726793 A, purchased by the founder of the La Pavoni company which, since 1905, produced a commercially available espresso machine on a small scale in Milan. Some engine designs have been created to produce espresso. Some engines share some common elements, such as grouphead and portafilter. The espresso machine may also have a steam rod used for steam and foamy liquids (like milk) for coffee drinks such as cappuccino and caffe latte.
The espresso machine may be driven by steam, driven piston, driven by a pump, or driven by an air pump. The machine may also be manual or automatic.
The mocha pot, also known as a stove top espresso maker, is similar to an espresso machine cooked under pressure. Many people think the drinks produced are comparable to the espresso prepared by traditional machines. Thus, the characterization of the Moka pot as an espresso machine sometimes creates controversy. However, since they use pressure and steam for brewing, comparable to all espresso before 1948 Gaggia, they are accepted in the use of the broader term, but are still distinguished from standard and modern espresso machines.
Video Espresso machine
Histori
The first machine to create espresso was built and patented by Angelo Moriondo from Turin, Italy, showing an example of work on the Turin General Exhibition of 1884. He was granted a patent no. 33/256 dated May 16, 1884 (according to "Bollettino delle privative industriali del Regno d'Italia", Series 2, Volume 15, Year 1884, pages 635 - 655). An industrial degree certificate was awarded to Mr. Moriondo Angelo, from Turin, for an invention called "The new steam engine for instant and economical coffee conection, the method of 'A. Moriondo', Plate CXL".
In 1901, Luigi Bezzera of Milan patented the repairs on the machine. Bezzera is not an engineer, but a mechanic. He patented a number of improvements to the existing machine, first adopted on December 19, 1901. It was entitled "Innovation in machines to prepare and promptly serve coffee drinks" (Patent No. 153/94, 61707, given on 5 June 1902). In 1905 the patent was purchased by Desiderio Pavoni who founded the La Pavoni company and began producing commercial machines (one day) at a small workshop on Via Parini in Milan.
Maps Espresso machine
Drive Mechanism
Some engine designs have been created to produce espresso. Some engines share some common elements.
Varying the fineness of the grind, the amount of pressure used to condense the grinds, or the pressure itself can be used to vary the taste of espresso. Some baristas draw espresso shots directly into demitasse cups or pre-heated glass cups, to maintain a higher espresso temperature.
Piston Driven
Piston-driven, or lever-driven machine, was developed in Italy in 1945 by Achille Gaggia, founder of the Gaggia espresso machine manufacturer. The design generally uses a lever, pumped by the operator, to suppress the hot water and deliver it through the coffee beans. The action of generating espresso injections is colloquially called pulled shots, because the lever-driven espresso machines require pulling a long handle to produce a shot. The lever-driven espresso machine is sometimes called the manual espresso machine because of this.
There are two types of levers; manual pistons and spring piston designs. With manual pistons, operators directly push the water through the land. In the spring piston design, the operator works for the spring tension, which then provides pressure for the espresso (typically 8 to 10 bar; 116 to 145 psi).
Driven-steam
Steam-driven units operate by forcing water through coffee using steam or steam pressure. The first espresso machine is a type of steam, produced when a common boiler is channeled into four head groups so that multiple types of coffee can be made at the same time. This design is still used today in low cost consumer machines, as it does not need to load moving parts. Also, a steam-driven engine does not produce high pressure for extraction compared to an actuated pump. It produces crema, typical espresso, lower quality.
Pump-driven
The refinement of a piston engine is a pump-driven machine, introduced at Faema E61 in 1961, and has become the most popular design in a commercial espresso bar. Instead of using manual forces, motor-driven pumps provide the power needed for espresso brewing. The espresso machine is made to receive water directly from the cold water supply, common in commercial installations, or from separate tanks that must be filled with water by hand. The latter is more common with low-volume commercial installations and domestic espresso machines. Due to the required high pumping pressure and precision flow control required, the typical type of commonly used electric pump is known as the solenoid-piston pump. This pump is classified as a positive displacement type (general category) pump.
Four variants are in the home machine, depending on how the drinking water and steam are boiled; in this discussion is commonly known as an acronym.
- Single boiler (SB)
- This machine can only be made, and not steamed, requires only one boiler. They are relatively uncommon, with steam sticks being a simple and valuable addition.
- Single boiler, double use (SB/DU)
- Some home pump espresso machines use a single space to heat water to the temperature of the brewery and boil water to steam the milk. However, they can perform only one operation at a time, requiring a warm-up period between the execution of an espresso pull and a process of foaming milk. Since the temperature for brewing is less than the temperature to create steam, it takes time for the machine to transition from one mode to another. Additionally, after the brewing process, a single boiler will remove (usually small) amounts of water through the remaining steam stick from brewing, which can cause steam to be heated milk to then have a slightly watered-down flavor. To avoid this, the remaining water must be collected from the steam rod before steaming the milk should begin. SB/DUs are generally found in lower levels of enthusiastic home models, with steam sticks being a simple and valuable addition.
- Heat exchanger (HX)
- Some machines use a single boiler stored at steaming temperatures, but brewing water is passed through a heat exchanger, taking some heat from the steam without rising to the same temperature. Although brewing water remains at a lower range than required for steamed milk, it is still too hot for proper coffee extraction without first cooling; so this type of machine requires cooling water 4-6 seconds before the first espresso pull. Once the engine is turned to the right temperature, as many shoots can be pulled as needed without refreshing. However, if the user lets the machine shut down again for some time, the rinsing process needs to be repeated. Various HX is found in many mid-range machines and many users install thermometers to help them make calls in the correct temperature. There is some controversy about the stability of brewing water temperatures, since they are indirectly converted from steaming temperatures to brewing temperatures, rather than stored at brewing temperatures. The first HX was Faema E61 in 1961.
- Dual boiler (DB)
- Finally, in some espresso machines for commercial or home use, water for brewing is heated in a separate room, requiring two separate boilers. This is found primarily in upscale engines, although it is also found in some mid-range engines, which overlap with HX. The term dual boiler is used narrowly for machines with two separate boilers, and more broadly for what is more accurately called DH, featuring boilers for brewing and a separate thermoblock (TB) to heat water for steaming temperature - in contrast to the HX machine, where the boiler is at a steaming temperature and cooled to cool the temperature. In principle, the TB engine produces a more stable production temperature at the expense of steaming performance and speed, while the HX engine produces better steam at the expense of stable production temperatures. The True DB machine provides stable and steaming brewing temperatures, but is larger and more expensive. The first DB was La Marzocco GS in 1970.
Air-pump-driven
In recent years an air-driven espresso machine has emerged. These machines use compressed air to force hot water through the coffee powder. Hot water is usually added from a kettle or thermos flask. Compressed air comes from hand pumps, N 2 or CO 2 cartridges or electric compressors. One of the advantages of a machine that is driven by an air pump is that the machine is much smaller and lighter than an electric machine. They are often handheld and portable. The first air-pumping machine was AeroPress, created by Alan Adler, the American inventor, and introduced in 2005. Handpresso Wild, created by Nielsen Innovation SARL, a French innovation house, was introduced in 2007.
Machine components
Group group (or group header) is the recipient for removable portafilter (or group grip). Consumer espresso machines typically have only one grouphead, while popular professional machines, such as those used in commercial coffee shops, can contain from one to seven. During the espresso process, hot water is forced through the grouphead under pressure. Groupheads contain many holes (shower) that attempt to distribute pressurized water evenly over the surface of the grinds in the portafilter basket and thus reach the cross-sectional stream.
A portafilter (or group handle) attaches to the grouphead of a semi-automatic and piston-driven espresso machine, and brings a powder of coffee powder in its basket. Usually made of brass for better heat retention, and attached to plastic or wooden handles. The portafilter forms a seal with an espresso machine gasket, and directs the high pressure hot water through the coffee. The after-market retailer also sells basic portafilter that minimizes espresso contact with any metal. A baseball portafilter is one tool used by baristas to analyze the quality of coffee milling and equalization of extraction and allows for visual inspection of "channeling" or conditions in which water is able to penetrate holes in espresso pieces during the brewing process leading to poor extraction. Often, baristas use a tap box to save the espresso land they spend after they pull a shot.
Automation
Machines that have pumps, sensors, valves, and grinders to automate the brewing process are generally referred to as automatic .
- Semi-auto
- Use the pump instead of manual power to send water. The remaining beverage pressure in the basket is released through a three-way valve.
- Automatic
- This machine also automates bleached volume (hence indirectly brewing time ). They do this by adding an in-line flowmeter to the grouphead: when the amount of programmed water has passed through the meter, the pump dies. Grinding and tamping are still manual.
- Super-auto
- These machines automatically grind the coffee, solidify it, and extract the espresso shots. The operator should only fill the bean hopper and, if the machine is not connected to the drains, add water to the reservoir. Some models contain frothy milk and automatic discharge devices. Super automatic machines take the ability to condense and grind coffee manually, which can affect the quality of espresso.
Commercial companies generally use semi-automatic machines with multiple heads of groups. It is much larger than the consumer model and is capable of producing faster espresso shots. Many commercial machines can work in automatic mode.
Manual or semi-automatic machines offer more shooting quality control. Because when cutting shots (creation time) is a critical variable, which is often adjusted by shot-by-shot, semi-automatic machines are often preferred over automatic pistols, although some machines are automatic. Manual machines are more popular in Europe, where it is more common to drink direct espresso.
Most super-automatic engines are more compact than machines with separate grinders.
Stove top
The mocha pot, also known as a stove top espresso maker, is similar to an espresso machine cooked under pressure and the resulting drinks have some similarities, but in different respects. Thus, their characterization as an "espresso" machine is sometimes controversial, but because they use pressure and steam for brewing, comparable to all espresso before 1948 Gaggia, they are accepted in the wider use of the term, but are distinguished from modern espresso machines standard.
Moka pots are similar to espresso machines that they brew under pressure, producing coffee with extraction ratios similar to conventional espresso machines, and, depending on peanut varieties and milling selection, mocha pots can create the same foam emulsion known as conventional espresso crema machines can.
Moka pots are different from the espresso machines they are boiling under a much lower pressure - 1.5 bar (21 psi) than 9 bar (130 psi) - and use hot water - a mixture of boiling water and steam above 100 ° C ( 212 Ã,  ° F) instead of 92-96Ã, ° C (198-205Ã,  ° F) espresso machine, similar to the early steam brewing machine.
The basement contains water. The living room is a basket-filter that holds the ground coffee and sits in the lower space. Upper room, with metal filter, screw into the lower chamber. When the pan is heated on the stove, the pressure from the steam in the lower chamber forces the water to pass through the tube to the filter basket, through the coffee powder, the metal strainer, and then puts it into the upper room where the coffee is then ready to serve. They are commonly found in Italy, Spain and Portugal. They are also known as macchinetta , Italian for small machines or caffettiera , Italian for coffee makers.
See also
- Coffee Maker
- Automatic coffee vending machine
References
External links
- How Espresso Machine Works
- Long History of Espresso Machines
Source of the article : Wikipedia
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