Coffee Espresso Machine – It’s Been Around How Long!

The coffee espresso machine seems simple enough, push a button and instant espresso or cappuccino. The history of the espresso machine though was anything but easy for the people who put their whole heart and soul into making it work. The word espresso is defined simply as coffee made by forcing steam through finely ground coffee beans. Some would say this sounds simple enough, but after you ponder about all the different techniques that had to be developed to allow this to happen; well it's certain you will change your opinion. The espresso machine began its journey about 100 years ago.

The first official coffee espresso machine comes to us from France. It was created by a gentleman named Louis Bernard Rabaut in 1822. The machine was a simple contraption that allowed steam and water to flow through a filter lined with fresh coffee beans. Mr. Edward Loy Sel de Santias showed his version of the espresso machine at the Paris Exposition in 1855. He impressed the crowd by being able to brew up 2,000 cups of what was then called fast coffee in an hour.

Mr. Luigi Bezzera, an Italian, received a patent for his coffee machine in 1901. The machine used the same principle as Louis Rabaut's in the early 1800s. The machine was supposed to enable people to make fast foam coffee without the need of waiting 10 minutes for a cup of hot Joe.

Desiderio Pavoni purchased the patent for this new invention in 1903 and began making this contraption through his company in 1905. Americans received their first taste of this foam coffee in 1927. Americans were not impressed with the burnt flavor the machine gave to the coffee beans.

The espresso machine evolved even further with the introduction of a piston pump that could force hot water through the coffee then boil it. This advancement was the much needed icing on the cake to make the coffee enjoyable to all those who partook in it.

M. Faema added the final touched to the espresso machine in 1961. By bringing in a source of electricity and creating the electric pump, the transformation of the espresso machine from its early origins was completed. In 1991 Americans got to truly enjoy the espresso machine, when they were placed on shelves for sale to use in your own home.

While you wait for your next cup of espresso, sit back and ponder on the marvelous vision the early inventors in order to create a seemingly simple cup of delicious coffee or latte. With that first sip, you'll come to appreciate their great effort and ingenuity.

So much hard work and labor was put into such a deceptively simple contraption that so many take for granted. In this fast paced world that we live in it's great that we don't have to wait 10-15 minutes to get a hot cup of coffee. In fact we can enjoy the luxury of a cappuccino right from our own households. The machine does all the work for us, all we have to do is push a single button.

May 25 2009 | coffee | No Comments »

How to Always Have Fresh Coffee Nearby

Fresh roasted coffee is every coffee drinkers dream. Not every coffee drinker understands the process of how coffee is made, including the roasting process. To understand it a little better lets go through the basics.

Processing

A good coffee always starts with a good bean. This is where coffee starts to differentiate as far as brands are concerned. Some places use processors that will was the beans to remove the fruit of the bean and separate out the different densities of beans. Less dense beans will float to the top where they can be easily removed. Some use a slow dry process. Dry processed beans have a subtle acidity compared to the higher acidity of wet processed beans. The acidity level is what gives coffee its flavor. Without acidity it tastes flat. An important factor of good processing is that it should leave the bean with a good moisture content so that the flavors can develop in the roasting process.

Roasting

Roasting allows the beans to produce levels of acid, aroma and other flavors. The first stage of roasting turns a green bean into a yellow color and creates a smell similar to popcorn. When the next stage is reached, at 338F-392F, the sugar in the beans starts to caramelize. It is important that the sugars caramelize or the coffee will be too sweet once brewed. At 400F the next stage begins and the beans double in size and lighten in weight. The temperature will rise to 428F the bean reduce further in weight and release CO2. At 446F the beans become oily and there is usually a pop sound. This is a critical stage where the beans can be over roasted if the roaster is not careful. The oils and aroma start to boil off and combine with air if this is overdone then the beans will lose flavor and take on a burnt taste. Achieving a balance of bitterness, acidity and other characteristics is the goal in this final stage.

The Perfect Taste

Tasting guides will often use the term body to describe the kinds of proteins and fibers in the final brew of coffee. It refers to how the brew tastes on the roof of the mouth. It is determined by the roasting process. Too light of a roast will be too bitter, while too dark of a roast will take on the aforementioned burnt taste. Neither is considered the perfect roast. It should fall somewhere in the middle with a good balance. The type and brand of espresso maker can make a difference as well.

August 22 2008 | coffee | No Comments »