Espresso is neither beans nor roasted.
A speedy coffee culture was born by brewing coffee under pressure.
While Americans may be used to camping out in cafes for hours with their laptops, Italian coffee bars are fast-paced environments where patrons buzz in for a quick bite and quickly exit without needing a seat.
It is efficiency, like the father of modern advertising posters. Leonetto Cappielloalluded to in his famous 1922 image. Victoria Arduino Machine (bottom).
21st century coffee lovers, cultivate Zen-like patience. slow downpours. 100 years ago, the goal was quality products that successful businesspeople could enjoy without stopping.
As a coffee expert james hoffmanauthor of coffee world map The video above points out that steam age was on its way, Cappiello’s image “takes full advantage of the idea that steam and velocity are equal.”
That has been the inventor’s goal since 1884. Angelo Moriondo Patented the first espresso machine (see below).
This bulk beer was a hot topic at the Turin World’s Fair. In terms of speed, it’s a huge improvement over the old method of brewing individual cups Turkish style, which took 5 minutes per order.
This “new steam machine for the economical and instantaneous production of coffee beverages” featured a gas or wood burner at the bottom of the upright boiler and two viewing windows that allowed the operator to monitor and know when to open the various taps to produce large quantities of filter coffee. It was fast, but required some skill That’s on the human operator side.
Jimmy Stamp explains: Smithsonian Institution Articles The history of espresso machines has also had some bugs to work out.
The manual pressure valves on early machines posed a danger to workers, and the coffee itself tasted burnt.
Owner of a Milanese cafe Achille Gaggia After World War II, he cracked the code for creating concentrated beer by increasing pressure with small, steamless, lever-driven machines. What we now think of as espresso.
Stump explains how Gaggia’s machines also standardized espresso sizes, giving rise to the now-familiar coffeehouse terminology.
The lever group cylinder held only 1 ounce of water, limiting the amount that could be used to make espresso. A new terminology has also appeared for lever machines. The barista operating Gaggia’s spring-loaded lever coined the term espresso “pulling the shot.” But perhaps most importantly, the invention of the high-pressure lever machine led to the discovery of crema, the foam that floats on top of the coffee liquid, the hallmark of high-quality espresso. Historical anecdotes suggest that early consumers were suspicious of this “dregs” floating on top of their coffee until Gaggia started calling it “café cream,” suggesting that coffee was of such a quality that it produced its own cream.
Note: An earlier version of this post appeared on the site in 2021.
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Ayun Halliday I am a writer, illustrator, and theater maker living in New York.
Source: Open Culture – www.openculture.com
