The Origin of The Espresso Machine

The original concept of espresso was a beverage that could be prepared quickly.

Did you know that espresso is regulated by the Italian government because it is considered an essential part of their daily life? In other words, it's a national treasure! But this type of coffee is also the world’s favorite. Its brewing method uses high pressure to force nearly boiling water through ground coffee.

It happens in seconds, and as a result, you will also enjoy a thick crema on top. The flavor is intense because you need at least 50 coffee beans to make a good cup of espresso. The process is only possible thanks to a machine specially designed to prepare coffee faster. That is why it was called “espresso”, an Italian word that means "fast".

Its invention was known at the moment as “new steam machinery for the economic and instantaneous confection of coffee beverage,” just as it was described in the patent documents in 1884. Coffee was becoming a huge business in Europe. Soon enough cafés were flourishing across the continent. And then, it became a culture itself. Now we are part of it!

We are more than pleased to take you through the espresso machine history, so keep reading!

The invention of the espresso machine

The first espresso machine prototype was created in 1884 by Angelo Moriondo in Turin, Italy. He designed a large boiler, that once heated, pushed water through a bed of coffee grounds. Afterwards, a second boiler would produce steam to flash the bed of ground coffee so it could brew coffee. His invention was shown in the Turin General Exposition, but no photographs of his work were taken, and sadly we do not know anything about what happened next.

The Industrial Revolution in Europe motivated more than one inventor to establish an improvement for the Moriondo prototype in the early 1900s. Luigi Bezzera wanted to create a method for brewing coffee directly into the cup quickly. For this to come true, Bazera invented a portafilter, some multiple brewheads, and many innovations still associated with espresso machines today. His device also needed a large boiler but with chambers filled with water. The hit pushed water and steam through a tamped puck of ground coffee. He then added a heat radiator that lowered the temperature of the water before serving the cup.

Bazera did not have the money to improve his invention as much he wanted to optimize the process. The coffee did not have the perfect consistency to please everyone’s taste, so he was not able to expand his business. That was why he sold his patent to Desiderio Pavoni in 1903, who produce the first commercial espresso machine and called it “The Ideale”.

Pavoni invented the pressure release valve because Bazera’s machine needed an open flame to heat, making it difficult to control pressure and temperature. He also created the steam wand to access and free the steam collected inside the machine’s boiler.

This pair of Italian connoisseurs went to the 1906 Milan Fair, and introduced together the “cafeé espresso”, with the slogan “made on the spur of the moment.” History was made!

Espresso machines today

Around the 1960’s many more innovations were introduced to the espresso machine. Instead of relying on the manual force of the barista, pumps were created so they could control the pressure needed when brewing. For this to happen, the spiral copper pipe was implemented and replaced the boiler, along with a heat exchanger. All these new parts were smaller, more versatile and made of stainless steel. The machine name was Faema E61, invented by Ernesto Valente.

Today, Valente’s motorized invention has electrical components, computerized measurements, and portable pneumatics. And like these, there will be more changes that will improve the way we drink coffee. But no matter how its evolution will be from now on, Italians always say that a good espresso must have the four Ms on point:

• Macchina: an espresso machine in perfect conditions.

• Macinazione: the use of the proper grinding techniques.

• Miscela: how the coffee is blend and roasted.

• Mano: barista’ ideal skills.

We bet you didn’t know those last inherent requirements! And probably you read them with an Italian accent! At Coffland Corp, we know which machines are the ideal ones for your coffee business. Contact us to know about our services as coffee product providers and keep visiting our blog to learn more about the coffee culture we all love.

The first time coffee had been prepared expressly for the customer.

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Learn How to Pick the Best Office Coffee Machine

The best way to upgrade the snacking time

On this era, every company needs to have a coffee vending machine to make its employees happy. Hard work definitely pays off when the snacking time at the office smells of freshly ground coffee.

Having the perfect cup of this delicious hot beverage, it’s as easy as pressing a button. Most machines use capsules made of powdered ingredients and bring a variety of flavors and combinations; so smelling toasted beans might be an illusion for the senses, but still, it’s a fantastic one.

In the market, coffee vending machines come at every size, color, and price. Despite all that, the most important characteristic to consider is if it adapts to the specific demands of the people that work at your office.

Once you purchase it, say goodbye to washing up dirty mugs, buying milk and cleaning products because every aspect is covered. Also, this investment will help you increase productivity; no one will need to leave their work for a boost of energy if they can get it in the next room in less than 20 seconds.

Choosing the best coffee vending machine

When choosing the best coffee vending machine, there are a few aspects that can make a huge difference. Making this decision wisely will become the perfect gift for everyone who’s going to use it. It will bring benefits for the work environment as long as it has the following approaches:

Look for simplicity

The process of making your own coffee shouldn’t be stressful. Pick a machine with a simple system of operation that can be manipulated by anyone. For a cup is more than enough if a person only can press just one button or two.

Let it be playful

When it comes to taste and cravings, a coffee vending machine should have the possibility to combine all the drink options. Its mechanism must enable the operator, so it makes one of a kind cup of caffeine glory. Having the option to create a drink of your own could include how strong, delicate, hot and sweet you want it to be.

The bigger the better?

The size of the machine in most cases determine its prices. Don’t bother buying a big one if you have less than 10 employees because it will be a waste of money. Also, consider the space limitations and if there is enough room for it. When purchasing it, ask the provider for the dimensions.

Low maintenance

Be sure that the one you getting needs as little maintenance as possible. Pick a modern and independent machine that is designed to save resources and, of course, money. It is convenient if the beans, capsules, filters, and water are all inside and must be changed or refill every now and then without any hurry.   

Cost balance

Buying a coffee vending machine cannot be a waste. This choice is an investment, so look for a brand that offers cost-effectiveness with its product. Also, consider the provider’s profit and if it affects your monthly outcomes. It’s up to you to do the maths but in many cases is a money-saving decision.

A purchase like this one is a great step for a manager, especially when pleasing the workers best interests. It’s always an investment creating a nice environment because it translates into productivity. Once you are convinced which one you’ll buy, in Coffland Corp we will be more than happy to provide you quality coffee that will aromatize your office and will help to ease those boost cravings.

When you're picking a coffee vending machine, there are things you must know

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Keep Your Espresso Machine Running Smoothly

A proper maintenance will improve its functioning.

As coffee artists, baristas should know that their tools are essential for a nicely done work. Their espresso machine is like their second brain because it helps them to make the magic happen in every coffee cup.

Whether passing a cloth on its surface or applying particular products on its internal parts, espresso machines require constant maintenance for its efficient operation. If your machine has a current fail, it could affect the taste and quality of coffee!

Here at Coffland Corp, we are worried about the perfect functioning of your engine. That's why on today's entry, we will share with you an essential guide to take care of your espresso machine properly.

Things you can do to maintain your espresso machine

While the waiters are cleaning tables and the manager is counting the cash, you can take advantage of the few minutes before closing the shop. Your espresso machine needs to be clean to keep running the next day!

You should have a cloth to clean any accident while you're working, but also is recommended to brush all the loose coffee with a proper brush for your espresso machine (usually, it's included in your machine's box. If you don't have it, contact your local distributor).

Once every week, do a backflushing. In this process, any particles and leftovers are removed by the pressure valves using water mixed with cleaner. To do it, your machine has to be turned on and the pressure valves not clogged. After this, check if the drift tray is empty. Next, put a blind filter into your portafilter adding a special cleaner. When it's ready, insert your portafilter and start the system.

Every six months, try to replace the mechanic parts that receive more damage by using it regularly. For example, take care of the rinser spare parts, boiler level probe, the pressure safety valve and the grinder if it's necessary. By this, your espresso machine will be updated but also functioning great!

Here at Coffland Corp, we know about good work and high-quality. Read all our entries and keep up with all the trends about your favorite drink! Remember sharing your experience on our website and our social media accounts!

The market sells a lot of products that help baristas with the maintenance of their espresso machines.

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Natural Facts that Determine Coffee Quality

Natural conditions affect the taste and quality of the coffee.

Quality has been a subject of studies related to the production process and customers requirements. In the coffee world, it's necessary to establish quality standards, so the public can choose the coffee product they want, according to their likeness.

According to the ISO (International Standard Organization), product quality is determined by its ability to satisfy established or implied needs. In the case of coffee, beans size and flavor depends on the way farmers treat them while growing. That's why producers must know what type of beans are selling and how good they are!

Although every detail of coffee production can influence the final result, its quality and flavor also depend on the natural conditions where coffee is farmed:

Agroclimatic factors

Soil, temperature, winds, precipitation, solar radiation and the altitude on the sea level are some of the natural facts that influence the harvest. Men do not control these elements, but it can be used to take advantage.

For example, Hawaii coffee is one of the most expensive around the world because it's farmed in volcanic soils. The natural roasting of the beans gives them a unique touch! Another agroclimatic coffee change is in Guatemala, where the sea level also influences the acidity and body of the beans.

Species and varieties of coffee beans

Considering that coffee likeness is tested in the cup when the consumer perceives the correct combination of aroma, fragrance, acidity, and body, the producers are always worried to sell only the best varieties of beans.

The most trade coffees around the world are the Arabica and the Robusta. Most of the coffee consumers believe that Arabica has a higher quality because of its properties. But the truth is that Robusta has a good impact too in the coffee industry, due to its particular characteristics. Although the species and varieties can change the final result in your mug, it’s nature fault to difference the coffee beans featuring.

Proper crop management

Adequate fertilization programs, shade management, tissue management and a right pest and disease control will bring better physical and organoleptic characteristics to coffee.

You should remember that improved varieties need to be fertilized, but it is always recommended before doing so, perform a soil analysis to determine plant requirements.

As you can see, these factors are related to the field conditions where the coffee obtains its organoleptic characteristics, such like fragrance, aroma, acidity, and its body. Here at Coffland Corp, we are always worried to bring you the best tips to achieve a better coffee experience. So, take advantage of nature and drink only the best coffee drink!

Nature gave men the most delicious drink in the universe.

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Discover the Ancient Secrets of Ethiopian Coffee

"Coffee is our daily bread."

The exact origin of coffee and how we begin to consume it isn't completely clear. Nowadays, coffee is a drink that has spread all over the world. The most accepted version of its origin comes from a legend in Ethiopia, an African country.

Legend has it that once upon a time a shepherd was intrigued because his sheep jumped very excited whenever she ate the cherries of a specific plant. He obeyed his curiosity, tasting one cherry. Due to this, the shepherd couldn't sleep all night. Since that, Ethiopians consume the cherry from the coffee tree.

Buna: a coffee ritual

Back to the present, Ethiopians enjoy their coffee with a magical spark. Unlike the western consumer that tastes coffee whenever he wants, in Ethiopia, drinking coffee is part of a big ceremony.

It's assumed that coffee is a religious beverage that should be drunk when there is a family problem or in times when there’s something to celebrate, such as a proposal. According to the traditions, only Ethiopians women can prepare coffee while they're using a particular outfit, whispering some magical spells.

The first thing that initiates the Buna is roasting the beans. The women offer to the public their results to receive their approval. Once the beans are well roasted, they start to brewing and ground them manually. This process is extenuating because it contains a significant emotional and spiritual burden.

Ethiopians use a special pot called Jebena made with clay. The Buna doesn't consist of tasting a single cup (or Cini): each guest should drink at least three coffee cups, whose taste vary due to the reuse of the beans.

The first coffee cup is called Abol. It has a stronger flavor, aroma, and a complex body. This cup symbolizes the conflict. The Tone, the second coffee cup, reflexes the resolution of the problem. Its body is lighter, but its aroma is superior to the first one. Finally, the third cup is called Baraka, and it's the final conclusion of their conflict.

Here at Coffland Corp, we enjoy our beverage as much as anyone in the world! Share with us your experience drinking coffee by this type of ceremony.

Enjoy the richness of a traditional coffee cup.

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