basics

Paul Jackson is Managing Director of Danes Gourmet and Danes Gourmet Coffee Institute

traditional machines: control Next up in automation are traditional machines, where water is stored in a reservoir and drawn into the heating The mechanics of chamber by a pump. The heated water is then forced through the porta-filter, where the extracted coffee flows through. The brewing temperature and pressure (9 bars) is controlled automatically, but the operator can turn the pump on and off in order to control the water flow, which is why these machines are also sometimes called Espresso as it’s served today is the product of 100 years of semi-automatic. Traditional machines offer more technical development worth familiarising yourself with. control of shot quality and require a true level of skill. Creating a beautiful espresso is very similar to taking the he espresso coffee that we know and love today is perfect picture. When you have control the result of a series of inventions and technological over variables such as the tamping refinements aimed at perfecting the art of extracting pressure and the quantity of water that the essence of the . In its most basic goes through the ground coffee, you are form, espresso is simply a drink made by forcing hot able to make great coffee every time. Twater through finely ground coffee beans. The disadvantage of using a traditional But if you’re making or selling coffee – or even serious about machine is the learning curve. making it at home – the is a piece of equipment worth getting to know. There are so many variables in producing semi-Automatic: a good coffee that can only be identified with a deepened convenience understanding of how espresso machines work. Semi-automatic machines use sensors to automate the brewing process. They are Early espresso innovations programmable so that when the allotted Today’s espresso machines are the result of innovations that amount of water has passed through the date back to the 19th Century. is credited meter, the pump turns off. Grinding and with building a machine in 1884 which formed the basis of what tamping are still manual. would be the first espresso machine. In 1902, Luigi Bezzera took Moriondo’s creation further and out the iconic E61, a pump-driven is possible to create crema with a moka automatic: one patented the first steam driven espresso machine. Espresso was espresso machine. A motor-driven pot, but this depends on variables such step espresso produced by forcing water through the coffee by using steam pump provided the force necessary for as the bean freshness and grind used. Also known as super-automatic, these or steam pressure. Four years later, Desidero Pavoni bought espresso brewing, and the remaining In a , the bottom chamber machines automatically grind the coffee, the patent, commercialising this invention by creating the brew pressure in the basket was containing water is heated, creating tamp it, and extract the espresso shot. Pavoni Ideale. This was the first-ever espresso machine specially released via a three-way valve. Today’s steam and pressure. This pressure They also froth and dispense the milk. designed for bars, and worked at just 1.5 bars of pressure with a commercial machines still use this forces the water through a tube into the By taking away the ability to manually brew time of about one minute. technology. middle chamber where there is a filter- tamp and grind the coffee, they limit basket holding the ground coffee. The the margin of error. These machines are Espresso machines as we know Automation and extracted coffee then funnels into the top suited to quick service restaurants, and them espresso-making: chamber, to be poured and enjoyed. other settings where the skills level of The modern espresso machine made its debut in 1946, with Manual brewing The difference between a true the barista/operator is limited. the Crema Caffe machine. This high pressure espresso stove top espresso machine and a moka pot is machine used a lever, or piston, to pressurise hot water and push Moka pots, or stove top espresso that the latter brews under substantially Regardless of which machine is used, it through the coffee grinds. This revolutionary development makers, are the least automated of the lower pressure – 1.5 bars rather than 9 regular calibration is the key to ensuring meant machines were capable of consistently producing the high lot and are worth a mention because bars – and uses hotter water – a mix of optimum performance. Someone who pressures necessary to create espresso. The term ‘pulling’ a shot they do share some similarities with boiling water and steam at above 100° knows coffee, flavours, how the machine of espresso comes from this time, when lever-style machines true espresso machines. In addition to Celsius (rather than the 92°– 96° Celsius operates and the physics of extracting required pulling on a long handle to produce an extraction. brewing under pressure, they produce of espresso machines). This is similar to the optimum flavour, will ensure you’re In 1961, further refined the lever machine and brought coffee with a similar extraction ratio. It the early steam brewing machines. producing consistently great coffee.

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