Espresso Machines

Stovetop espresso makers produce an espresso with an extraction ratio similar to that of a conventional espresso machine. The bottom chamber contains the water. The middle chamber is a filterbasket and sits within the bottom chamber holding the ground coffee. The top chamber, with a metal filter, screws onto the bottom chamber. When the pot is heated on a stove, the pressure from the steam in the bottom chamber forces the water through a tube into the filter-basket, through the ground coffee, the metal filter, and it then funnels into the top chamber where the coffee is then ready to serve. Depending on bean variety and grind selection, stovetop espresso makers can create the same foam emulsion known as crema that conventional espresso machines can. They are commonly found in Italy, Spain and Portugal, and are known colloquially as moka pots, after an early trademark. They are also known as a macchinetta, Italian for “little machine”. They are also referred to as Spanish coffee makers, or cafeteras in Spanish.

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Air-pressure driven handheld espresso machine

A handpresso is a small handheld high-pressure espresso machine. It works by pumping air at very high pressure (16 bar) into an intermediate chamber. Hot water is then poured into a small reservoir, which can contain hot water for one cup of espresso coffee (45ml). Ground coffee is inserted on top of the water reservoir and a portafilter is screwed on the top of the water reservoir. The machine is now turned around and the pressure from the intermediate chamber is released into the water reservoir. The high pressure forces the water through the coffee pod and into the cup, which is positioned underneath the device. When the desired amount of espresso coffee is brewed, the pressure is released from the water reservoir and the infusion process stops.

The advantages of the handpresso are that it can be used to make a real high-pressure espresso with the characteristic crema, wherever hot water is available. The Handpresso was invented and designed by Nielsen Innovation in 2006 and the first products were sold in 2007.

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Variations

Semi-automatic, automatic, and super automatic

There are primarily three variations of Espresso machines, Semi-automatic, Automatic and Super Automatic. Here we will provide a brief description of each.

Machines which contain the addition of pumps, sensors, valves, and grinders to automate the brewing process generally are referred to as automatic.

• Semi-automatic machines are automatic in the sense water is delivered by a pump, rather than manual force and remaining brew pressure in the basket is dissipated with a three way valve.
• Automaticmachines add a flowmeter inline with the grouphead. When the programmed amount of water has flowed through the flowmeter, the pump is automatically turned off and brew pressure released through a three way solenoid valve.
• Super-automatic machines operate by automatically grinding the coffee, tamping it, and extracting; all an operator needs to do is fill the bean hopper, and if the machine is not connected to a water line, add water to a reservoir. Additionally, models contain an automated milk frothing and dispensing device.

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Pump-driven Espresso Machine

A refinement of the piston machine is the pump-driven espresso machine, which has become the most popular design in commercial espresso bars. Instead of using manual force, a motor-driven pump provides the force necessary for espresso brewing. Commercial or some high-end home machines are often attached directly to the plumbing of the site; lower-end home machines have built-in water reservoirs.

Home (consumer-grade) pump espresso machines typically use a single chamber both for heating water to brewing temperature, and to boil water for steaming milk. Since the optimum temperature for brewing coffee is much less than the temperature for creating steam, the machine requires time to make the transition from one mode to the other. Commercial-grade and “semi-commercial” high end home espresso machines use the boiler chamber only for making steam. Water for brewing most commonly passes through a heat exchanger (taking some heat from the steam, without rising to the same temperature). In a few commercial espresso machines (notably La Marzocco), water for brewing is heated in a separate chamber.

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 Piston-driven Espresso Machine

The piston, or lever, driven machine was developed in Italy in 1945 by Achille Gaggia, founder of espresso machine manufacturer Gaggia. The design generically uses a lever, pumped by the operator, to pressurize hot water and send it through the coffee grinds. The act of producing a shot of espresso is colloquially termed pulling a shot, because these lever-style espresso machines required pulling a long handle to produce a shot.

There are two types of lever machines; manual piston and spring piston design. With the manual piston, the operator directly pushes the water through the grounds. In the spring piston design, the operator works to tension a spring, which then delivers the pressure for the espresso (usually 8 to 10 bar).

The piston-driven machine is the origin of the crema, which was originally thought to be an undesirable waste product but is now considered characteristic of a properly made shot of espresso.

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 Steam-driven Espresso Machines

A steam-driven unit operates by forcing water through the coffee by using steam or steam pressure. The first espresso machines were steam types, produced when a common boiler was piped to four group heads so that multiple types of coffee could be made at the same time. The design is still used today in low-cost consumer machines, as it does not need to contain moving parts.

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Our  next few posts will focus on the various types of Espresso Machines, their primary functiion and differences.

Since their invention in 1901, multiple machine designs have been created to produce espresso. They generally share some common elements. The portafilter(or group handle) contains a metal filter-basket and holds the ground coffee. It is locked under the group head’s diffusion block.

An ideal double shot of espresso should take 20-25 seconds to arrive, timed from when the machine’s pump is first turned on. Varying the fineness of the grind, the amount of pressure used to tamp the grinds, or the pump pressure itself can be used to bring the extraction time into this ideal zone. Most baristas prefer to pull espresso shots directly right into a pre-heated demitasse cup or shot glass, to maintain the ideal temperature of the espresso.

An espresso machine may also have a steam wand which is used to steam and froth milk for beverages such as the cappuccino and latte.

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DOMUS DUE– full size metal body thermo block espresso machine with automatic espresso flow. Non-stop steaming feature, 18 bar pump pressure, soft touch controls, cup warmer, removable tray/stainless steel drip tray, patented “Crema Master” filter for consistent genuine crema PLUS easy to read gauge gives accurate pump pressure.

The new Briel DOMUS DUE is a full size thermo block espresso machine with AEF automatic espresso flow. This design combines all the great features from Briel’s existing range (plenty of pump pressure, patented “Crema Master” filter for consistent genuine crema, stainless steel housing, and chrome front panel), with innovative new developments which are guaranteed to make the production of espresso and cappuccino at home easier than ever before.

 ESE adaptable for use with ground coffee or coffee servings (pods) 

I love weekend mornings spent relaxing in the understated luxury of my country home. I simply must get out of the city every once in a while. There are two things I can’t go without in the morning, one is steaming cup of coffee and the other is a cuddle from my cat Monkey Joe. Of course, if I had to choose one over the other I would choose Monkey Joe, otherwise I can’t get enough of that delicious dark liquid in the morning.

I recently invested in two Bunn coffee makers. I put one in my country home and one in my city apartment. Now I can have Monkey Joe and freshly brewed coffee every morning. If only I could teach Monkey Joe to serve me the coffee on a silver platter and get him to wear a little bowtie.

Traditional Espresso Machine
Taste the Saeco Advantage

• Preassurized Portafilter: The Aroma uses a patented nickel plated pressurized portafilter that makes it easy to create the perfect espresso. The patented portafilter insures a great extraction of espresso by pressurizing the brewing chamber, creating the perfect brewing environment. This is accomplished through a small spring-loaded valve located below the filter basket. The valve remains closed until enough pressure builds to open and release the espresso. The high pressure forces the flavor and aroma out of the coffee, making delicious espresso with thick golden crema.
• Pod capacity: A special filter basket and a pod adapter accessory allows the pressurized portafilter to accommodate the Easy Serving Espresso (E.S.E.) pods. The E.S.E. pods (which can be purchased) work perfectly with the right amount of coffee and leave no mess to clean up afterwards.
• Steam Wand with Pannarello Frother: Saeco’s steam wand with the Pannarello frother is perfect for making those delicious cappuccinos and lattes. The Pannarello is easy to remove and is made of two parts that can be disassembled for quick clean up. The wand is made fo stainless steel and swivels to accommodate different sized frothing pitchers or mugs.
• Hot Water Dispenser: If hot water is needed for Americanos, tea or hot chocolate, simply open the steam knob and turn on the brew switch. Hot water will be dispensed directly from the steam wand.

• Cup Warming Surface: Keep your cups warm and ready for espresso with the residual heat of the stainless steel boiler on the convenient polished stainless steel cup warming surface. Warm cups are essential to retaining crema from your espresso and keeping your espresso warm.
• Pump System: The Aroma features a powerful pump, rated at 15 bars (217.6 psi.) of pressure. Authentic Italian coffee requires this steady pressure to produce premium extraction.
• Boiler: The Aroma features a durable stainless steel boiler. The steel resists corrosion and ensures a longer life span for the machine.
• Removable Water tank: The Aroma features a large removable 85 oz water tank. Many delicious drinks can prepared before the tank needs to be refilled. The water tank is transparent, making it easy to check and maintain the water level.
• Housing: The body of the Aroma is constructed of durable stainless steel. The drip tray is also made of stainless steel, while the drip pan is made of ABS plastic.