The Evolution of Italian enrichment espresso Machine

From the first discovery of coffee in the 6th century AD to its introduction into Europe in the 16th century, to the global expansion of the coffee chain represented by Starbucks in the 1970s, the advent of espresso machines is a very important page in this long 1500-year history. In the 19th century, when European powers such as Britain, France, West Holland carved up the territory of coffee production and cultivation, Italy did not seize an inch of land, but the Italians later rewrote the history of coffee in another way. The advent of the espresso coffee machine can be said to be the best gift that the Italians gave to mankind.

With the increase in productivity brought about by the Industrial Revolution, people's pace of life accelerated, and it was a bit slow for people to spend five minutes or more making a cup of coffee, so by the end of the 19th century people began to look for faster ways to make coffee. As a result, the steam-driven coffee machine came out. It is said that a steam-powered coffee machine capable of making 3000 cups of coffee per hour appeared at the World Expo in 1896. But this kind of coffee doesn't taste good, because the water temperature is too high or even close to the boiling point in order to make steam, which burns the coffee powder, loses a lot of aroma and extracts a lot of bitter ingredients to get a cup of bitter coffee. In 1901, the Italian Luigi Bezzera invented a new machine to solve this problem, and in 1905 Pavoni processed the machine. Instead of directly using steam, it uses steam pressure to push hot water through the coffee powder and extract the coffee.

Caf é Reggio's Pavoni

The strong pressure allows the coffee powder to be ground very fine, reducing the extraction time of coffee from four minutes to less than 30 seconds. This method of coffee extraction quickly became popular in Italy, France, Spain and other countries and spread all over the world with Italian immigrants.

But at first, this kind of espresso is not espresso in the modern sense. From the 1820s to the 1940s, Italian engineers tried to increase the pressure on machines. In 1938, Cremonesi added the Piston to the coffee machine to replace steam as a source of pressure: when the crossbar on the coffee machine was lifted, water was injected into the space occupied by the piston and pressed down, and the pressure on the piston injected the water evenly into the coffee powder in the filter, which meant that hot water could make the coffee before it boiled without scalding the coffee powder. In 1946, Achille Gaggia improved the original piston principle, and the force of the piston was controlled by a spring. As long as the operator presses the lever, 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 pull rod will return to its original position. In 1948, Gaggia's machine was modified to form a strong enough stable pressure, and the golden grease-crema appeared in the coffee for the first time. At this point: the formation of espresso in the modern sense: coffee with crema extracted with water between 90 and 96 degrees under the pressure of 9 Pa. At first, people did not accept this kind of coffee, so Gaggia had to offer two kinds of coffee in his own shop and called the latter "caff è crema", but in the end caff è crema became the mainstream.

Caf é Reggio's Pavoni

The next innovation was the commercialization of Faema in 1961. They replaced the piston with an electric pump and used a boiler to convert cold water into hot water to the machine head. In this way, espresso can be produced in large quantities in a row. The biggest contribution of the electric pump coffee machine is the generation of espresso double-two cups of espresso can be made at the same time using double coffee powder and double water.

Caf é Reggio's Pavoni

Household coffee machines have also been developed since 1960. In 1970, Ulka introduced a household machine with an electric pump, which enabled the machine to provide enough pressure continuously, and household espresso machines began to be popular. Gaggia and Quick Mill were the first to produce such machines, followed by multiple brands. In recent years, the function of coffee machine is becoming more and more perfect. With the combination of coffee machine and computer technology, one-click automatic coffee machine from grinding beans to cappuccino has appeared, and the taste is relatively stable. But no matter how powerful the automatic coffee machine is, it is still not as powerful as a coffee with technology.