The History of Italian Coffee Machine the cold knowledge about Italian coffee machine can not be found

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I don't know who wrote this paragraph first:

At the beginning of the 20th century, an "impatient engineer" lived near Napoli, Italy.

I was impatient with dripping coffee for too long, so I came up with a way to wait for time.

Brew coffee at high temperature and high pressure to shorten the time

As a result, the world's unique Italian coffee quick conditioning was invented, and Espresso became popular.

The quick Italian conditioning method invented by this impatient engineer can not only save the time of making coffee.

And the flavor of the coffee is so mellow that it is called Espresso by the Italians to commemorate the engineer's discovery. Espresso sounds like Italian art, but it simply means "under pressure" in Italian.

It has the same meaning as under pressure in English. "

After that, we saw the above passage in many books and in the elite areas of BBS.

It is regarded as the origin of Italian coffee (Espresso).

The "impatient engineer of the early 20th century" described in the above paragraph means that it is probably Luigi Bezzera.

I don't know if Bezzera is impatient, but he made a coffee machine with steam pressure in 1901.

Definitely not only because he was "impatient with dripping coffee for too long", but more importantly, he knew

Too slow brewing time will directly affect the quality of coffee ── due to brewing time is too long, so coffee powder should not be ground too fine

Rough grinding means that fewer aromatic components can be extracted than fine powder.

Fast is only the superficial reason, the pursuit of quality is the driving force of Espresso development!

Moreover, to say that Bezzera invented Espresso alone, I cannot agree.

Although he was the first to try to use steam as a pressure to make espresso machines.

At the same time, he is also the person who shaped the prototype of the current Italian coffee machine.

(now the Group Head on the Italian coffee machine first appears on the Bezzera coffee machine.)

And create the Espresso cultural characteristics that are made in the bar (bar) and put coffee directly into the guest cup.

However, the coffee brewed by this kind of coffee machine still does not have the delicious taste of Espresso and is full of Crema.

This is mainly because Bezzera's coffee machine uses the steam produced by boiling water, which forms pressure in an airtight boiler.

Push the hot water into the coffee powder in the showerhead. In order to produce steam, the whole boiler must be heated to boiling

Make the hot water near the boiling point burn the coffee powder, lose the aromatic oil hidden in the coffee powder, and extract the doubly bitter coffee.

There are two main reasons why coffee brewed on Bezzera's machine cannot form Crema:

1. The hot water for brewing coffee is too hot, resulting in the loss of oil.

two。 The steam boiler cannot provide enough pressure.

Even so, exerting extra pressure to shorten the time it takes to brew coffee is still worth the effort.

Just don't use steam, what should be used as a source of pressure?

The further question is: how much pressure does it take to get the best extraction rate?

In 1903, Desiderio Pavoni obtained a design patent for Bezzera, and he has been making this coffee machine since 1905.

After that, Teresio Arduino began to produce similar coffee machines, and other producers followed suit, in the 1920s.

This kind of coffee machine can be found everywhere in Italian coffee shops. But the Italians are obviously not satisfied with the results of the steam pressure coffee machine.

It should be possible to increase the pressure through the steam, but increasing the heat may burn the coffee powder during cooking

Lose the aromatic oil hidden in the coffee powder and extract the doubly bitter coffee.

Therefore, some people think: can it be directly pressurized on the hot water instead of boiling the water with steam as the pressure?

During the two world wars, people used the natural pressure of water from the faucet to increase the pressure of brewing coffee.

The coffee machine uses electricity to quickly heat a small pot of water to the boiling temperature, each pot of water to make a cup of coffee, each pot connected to the faucet.

As long as the operator gently press the pole on the small pot, the pressure of the faucet will push the hot water in the small pot to the coffee powder.

According to the difference of water pressure in different regions, generally speaking, the pressure generated by this kind of coffee machine is greater than the 11 atmospheres produced by the steam pressure coffee machine.

The height of this coffee machine is not too different from that of the steam pressure coffee machine, but the overall size is smaller.

In appearance, it was more in line with the popular trend of the late 1920s at that time.

Replace the arc of the steam pressure coffee machine with straight lines and geometric lines.

Another way to generate a greater pressure than 11 Atmospheres is to use compressed air.

For example: a household coffee machine in Milanes collector Ambrogio Fumagalli

Is to use an air pump to pressurize the hot water that makes coffee (during World War II).

In 1938, Francesco IIIy made the "llletta" coffee machine, a large commercial coffee machine based on the principle of compressed air.

Before World War II, Signore Cremonesi added Piston to the coffee machine.

Use it instead of steam as a source of pressure: when the crossbar on the coffee machine is lifted, water is injected into the space originally occupied by the piston

Press down the crossbar, and the pressure on the piston will pour water evenly into the coffee powder in the filter.

This means that hot water can brew coffee before it boils without damaging the coffee powder.

Although it avoids the disadvantage that it is easy to burn coffee powder by using steam as a source of pressure.

But because the pressure is to push the hot water through the force of the arm transmitted by the piston, not only a strong arm is needed, but also the pressure is not easy to stabilize.

At the same time, Achille Gaggia, the owner of a cafe in Milan, used a similar method to brew coffee.

This method is gradually adopted by other coffee machine manufacturers, so this new coffee machine is also gradually replacing the steam pressure coffee machine.

Today, the application of this principle can still be seen on household machines, the La Pavoni.

World War II stopped Cremonesi and Gaggia from improving the coffee machine.

When Cremonesi died during the war, he left the patent for the coffee maker to his widow, Rosetta Scorza.

Will Rosetta Scorza tell Gaggia about the design patent?

Maybe the design of Gaggia is entirely out of its own invention, which we don't know.

In 1947, Gaggia improved the original piston principle, and the force of the piston was controlled by a spring.

In 1947, Gaggia improved the original piston principle, and the force of the piston was controlled by a spring.

As long as the operator presses the rod, the spring will be compressed and hot water will be injected into the space between the piston and the coffee powder.

As long as the operator presses the rod, the spring will be compressed and hot water will be injected into the space between the piston and the coffee powder.

When the spring on the piston expands, press the piston down, the hot water will flow to the coffee place, and the rod will return to its original position.

In 1948, Gaggia applied this principle to complete his coffee machine because he pushed hot water into a denser coffee powder than before.

The pressure is also greater and more stable than before, so there is a layer of Klima on the coffee, which is the first time in history.

Since then, Klima has become the symbol of Italian coffee, and like Turkish coffee in the past, Klima is also the standard to judge whether coffee is good or bad.

Gaggia's coffee machine also makes the brewing process more dramatic, with the arm operating the crossbar and the crossbar slowly returning to its original position.

Has become a routine at many Espresso bars.

The household La Pavoni still maintains the tradition of Signore Cremonesi and does not add a spring to the piston.

But there are some coffee machines on the market that are very similar to La Pavoni.

For example, Elektra (Family series) adds a spring to make the pressure stronger and more stable.

The method of discrimination is very simple, as long as you gently press the crossbar to see if there is any reaction force of the spring.

In this nearly century of evolution of the coffee machine, the Italians found that due to the use of additional 8-9bar pressurization

Forces water to pass quickly through coffee powder, pressure-rich water and coffee powder to produce an average resistance.

The extraction time of each cup of coffee can be reduced to 25 seconds, and the coffee powder can be ground to as fine as flour to improve the extraction rate.

At the same time, it condenses the aroma and gum in the coffee, producing a layer of ochre red Klima on the coffee.

It makes Espresso appear as a thick colloid, which is closely integrated with the rich milk foam.

Create all kinds of Italian coffee, including cappuccino.

It is because of the coffee brewing method of Espresso that it not only speeds up the brewing speed, but also improves the coffee quality.

On the one hand, it makes the coffee shop owner save time and cost, and increases the daily brewing capacity several times, on the other hand, it also attracts more coffee population.

Nowadays, it has swept the coffee market all over the world and become the mainstream in the market.

Although the Italians had never occupied any colony that produced coffee, they took the superb skills of traditional craftsmanship

It is used to improve the method of making coffee and create excellent brewing technology and machine like Espresso.

Easily occupy the vast majority of the world's coffee market.