Espresso Coffee

Espresso Machines - A Brief History

In 1901, an Italian businessman named Luigi Bezzera patented a design for a machine that could produce coffee in less time, and consequently reduce the amount of time his employees spent on coffee breaks during working hours. This machine used pressurized steam to force water through coffee and brewed it quicker than gravity would allow naturally. Although the coffee was much quicker to produce, it tasted rather bitter.
 
 
 

In 1905, Desidero Pavoni bought the patent from Bezzera and thus, espresso culture was born. After examining the variables, Pavoni discovered that coffee was best brewed at a pressure of 8-9 bar, and at a temperature of 90 °C. This modified design was operated by a lever, which was lifted when the boiler was at the right temperature. The water seeped through the coffee into the cup and when this happened, the lever was pressed down to force the rest of the water into the cup.

The modern espresso machines, equipped with a pump, force water at 90 °C (195 °F) and 9 bar of pressure through finely ground coffee. This process produces a rich coffee syrup through extraction and emulsification of the oils in the ground coffee. A double shot of espresso usually takes 20-25 seconds for dispensation, timed from when the machine's pump is first turned on. This time can be tuned by using finer or coarser ground coffee, and by altering the tamping pressure.

Ironically, the espresso machine is normally the largest piece of equipment in a coffee bar, but the authentic espresso drink is served in the smallest cup, called a demitasse.

  1. The Basics
  2. Strange Brew
  3. Espresso Machines - A Brief History
  4. Anatomy of a Coffee Machine
  5. Types of Espresso Machine
  6. Stovetop Espresso Machine
  7. Electric Piston Espresso Machine
  8. Electric Steam Espresso
  9. Electric Pump/Boiler Espresso
  10. Home Coffee Machines
  11. Commercial Espresso Machines
  12. Equipment Maintenance