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The Story of a Coffee Machine:LA MARZOCCO

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The Story of a Coffee Machine:LA MARZOCCO The story of a coffee machine: LA MARZOCCO by Luca Lari Founded in 1927 by brothers Bruno and t takes a lot of things to prepare a good cup of coffee: obviously, a good coffee blend and a good machine to say Giuseppe Bambi, La Marzocco takes pride the least. in its Florentine roots, sharing the same I birthplace as the Italian Renaissance. There’s a brand that is known all over the world for its ex- cellence in coffee machines and you have probably noticed it several times, at your favourite bar or in a movie. La Marzocco is easily recognizable for its logo, a lion sitting with the emblem of the lily of Florence, also associated with Italy for the name. Founded in 1927 by Giuseppe and Bruno Bambi, La Marzocco company begins its history on the top of a hill surrounding Florence in 1927. Giuseppe Bambi opened his own laboratory after studying mechanics and having worked for quite a few large companies. The first coffee machine produced in the artisanal workshop at Pian di San Bartolo was named Fiorenze and designed by a customer of Bambi. After that, Giuseppe decided to design and build his own machines and, with his brother Bruno, established the Officina Fratelli Bambi. He put a little lion inspired by Donatello’s Marzocco, the symbol of the ancient Republic of Florence, on the top of the first machine and then decided to call the new factory “La Marzocco”. In 1939, La Marzocco designed and patented the first horizontal boiler coffee machine, imposing a world standard. This was the first of a long series of innovations, such as the double boiler system with saturated delivery groups. Tradition, research, quality and reliability are factors that have always distinguished the Florentine company. The Marzocco coffee machines are, at the same time, excel- lent for preparing coffee and unique for their design, always evolving through the decades and the centuries. Even when the company moved into a bigger factory to expand produc- tion using the most innovative technologies, La Marzocco is la marzocco | 1927 still nowadays a handmade reality with a huge attention to de- sign and quality. Highly specialized personnel supervise each Designed and manufactured by Giuseppe Bambi for the stage of the production of every single machine, hand-crafted first “La Marzocco” machine, with two groups and a to order for each and every client. In this way, Giuseppe Bam- vertical boiler. Polygonal body with 12 faces. The upper bi’s great experience and professional pride have continued to cap bears the bronze-cast “Marzocco” symbol. Function- live on for well over 90 years. ing: hot water and steam pressure, generated by a vertical The second generation of the Bambi family is represented by boiler, distributed on ground coffee by a 3-way tap. Piero, Giuseppe’s son, now an octogenarian who you can still find at work in the company every day. He designed the new The tap, working by rotating a hand lever, was placed on Linea Mini, a coffee machine for domestic use, handmade the group’s body. When the machine was not used, the with the same components used in the commercial machines tap allowed for the release of the pressure created in the to ensure the same durability and quality in preparing coffees filter-holder during coffee brewing. and cappuccinos. Estimated production: 30-35 units. It’s exciting to think that in every corner of the world, while we’re having our beloved cup at our favorite place, someone is enjoying a coffee prepared with one of these machines manu- factured in Florence. 8 | This Tuscan Life v May - June v Number Seven - 2018 This Tuscan Life v May - June v Number Seven - 2018 | 9 IL MARZOCCO The Marzocco is the heraldic lion that is the symbol of Flor- ence. Florence was consecrated, since the time of the Romans, to the god of war “Mars” whose name gradually evolved due to the popularization of the name, into “Marzocco”. With the advent of Christianity, the role of the defining city, tradition- ally attributed to “Marte”, was transformed into the heraldic symbol of the Lion, which became the iconographic symbol of the free republic of Florence and thus the name of “Mar- zocco”. La Marzocco bears its name from the heraldic lion, sculpted by Donatello in 1418-1420. The lion is seated and with one paw supporting the coat-of-arms of Florence, il giglio, the lily. Just as the Marzocco statue represented the conquest of neighboring lands at the time of the Florentine Republic, the Marzocco would symbolize the company’s winning strategy every time a machine was designed, manufactured and sold. Indeed, at a time when few people drank coffee and even fewer shopkeepers were willing to invest in a machine for a beverage that could not be defined as popular, each sale was a success. For this reason, Giuseppe and Bruno Bambi adopted the im- age of the Marzocco for the company, a symbol of victory and conquest, the symbol of Florence. You can learn a technique, but you can only develop passion through dedica- tion, love, pride and respect in your work. – Piero Bambi 10 | This Tuscan Life v May - June v Number Seven - 2018 This Tuscan Life v May - June v Number Seven - 2018 | 11 ca bu m a S n o c o t t e r r o C è f f a C Caff è M a ro c c h i n Il Caffè Caffè S o no ha acci ke oc ra M t fè o f a C Cap puc cin o Caffè Esp re ss o i n V e t r o to hia Ca cc ffè a M Es p è r f e f s a s C o Thanks to Open Bar, Firenze the coffee for providing this story. Thanks and location for Open Bar, to 12 | This Tuscan Life v May - June v Number Seven - 2018 This Tuscan Life v May - June v Number Seven - 2018 | 13 CAFFE’ LATTE - A milky coffee usually enjoyed at break- How do you prefer your fast by Italians who like to dip their biscotti into it. Made with one shot of espresso then topped with steaming milk coffee? Every person and no foam! It is also served in a large glass. has their own daily CAPPUCCINO - Another popular breakfast coffee (Ital- caffeine routine and in ians frown on this being served immediately after eating lunch or dinner) the difference between a Latte and a Italy there are a few Cappuccino is the amount of ‘Schiuma’ or foam placed on top. You can ask for a ‘cappuccino senza schiuma’ which ‘unspoken rules’ about is kind of a latte but served in a cappuccino cup. Most bars will ask if you want powdered chocolate sprinkled how and when you over the top. should enjoy your MOCA or MOCACCINO - This is a mix between a cappuc- cino and a hot chocolate. Chocolate powder or melted caffeine hit! chocolate is mixed with a shot of espresso before having steamed milk with foam or whipped cream poured over ESPRESSO / SHORT BLACK - (DOPPIO / DOUBLE) the top. Powdered chocolate is sprinkled over the sur- The espresso, more commonly just called a caffè in Italy face and it is served in a glass. is the foundation and the most important part to every espresso based drink. Each bar and machine will have MAROCCHINO - Served in a glass. Cocoa powder or choc- it’s own setting but it is usually 30ml. Other versions of olate syrup is sprinkled into the base of the glass, then espresso that you may hear being called out in the bar steamed milk is added and finally a shot of espresso is are; poured in. It is then sprinkled again with cocoa. Caffè Basso, Corto or Ristretto : CAFFE’ CORRETTO - This is a shot of espresso with the CAFFÈ BASSO or CORTO addition of a liquor such as Sambuca or Grappa A short or low espresso. This has the same concentra- tion of caffeine as an espresso but with less water. SHAKERATO - A popular drink in Summer, the shakerato is prepared by shaking together a shot of espresso with CAFFÈ RISTRETTO ice cubes in a cocktail shaker until a frothy consisten- This is a concentrated espresso. It is made by letting cy has been obtained. It is then usually strained into a very little water flow into the cup, obtaining just 15-20 martini glass. You will be asked if you want it with sugar ml of coffee. This is the smallest shot of coffee compared or not. to all others. IN VETRO - Some people prefer their caffè served in ve- tro/glass. They say that it keeps the coffee hotter as the ceramic cups cool the espresso as soon as it hits the surface. CAFFÈ LUNGO A long coffee is made by letting lots of water flow into the cup, until a drink of between 130-170ml is obtained still having the same concentration of caffeine. MACCHIATO - SHORT or LONG A short macchiato is one shot of espresso but with a ‘smudge’ of steamed foam to mellow the harsh taste of the coffee. Some baristas also add a drop of steamed milk. A long macchiato has a double shot of espresso and the same amount of milk and foam as the short. AMERICANO - A long black is a large cup with an espres- so shot then filled with hot water. 14 | This Tuscan Life v May - June v Number Seven - 2018 This Tuscan Life v May - June v Number Seven - 2018 | 15.
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