Aibao coffee machine automatic cleaning key Delon semi-automatic coffee machine cleaning

Aibao coffee machine automatic cleaning key Delon semi-automatic coffee machine cleaning

Another way to generate more pressure than 1.5 atmospheres is to use compressed air. For example, a home coffee machine in Milanes collector Ambrogio Fumagalli uses an air pump to pressurize hot water for brewing 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. When the crossbar on the coffee machine was lifted before World War II, water was injected into the space occupied by the piston and pressed down, and the pressure on the piston injected water evenly into the coffee powder in the filter. this means that hot water can brew coffee before it boils without scalding the coffee powder. 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.

A brief history of coffee machine development Ⅲ

Before the second World War, although it avoided the disadvantage of using steam as a source of pressure to burn the coffee powder easily, because the pressure is to transmit the strength of the arm through the piston to push the hot water, not only a strong arm is needed, and the pressure is not easy to stabilize.

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. We don't know whether Rosetta Scorza told Gaggia about the design patent, or whether Gaggia's design came entirely from its own invention. 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. 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.

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

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?

A brief history of coffee machine development Ⅱ

Desiderio Pavoni obtained a design patent for Bezzera in 1903, and he has been making the coffee machine since 1905. After that, Teresio Arduino began to produce similar coffee machines, and other producers followed suit. In the 1920s, coffee shops in Italy could see signs of this kind of coffee machine. But the Italians are obviously not satisfied with the results of the steam pressure coffee machine. The pressure should be increased by steam, but increasing the heat may burn the coffee powder during cooking, losing the aromatic oil hidden in the coffee powder and making it more refined.