Broward coffee delivery, broward coffee service, coffee delivery, coffee delivery broward, office coffee delivery, office coffee delivery fort lauderdale, office coffee delivery service miami, office coffee service, office coffee service fort lauderdale, office coffee service miami, the gourmet coffee co, the gourmet coffee company miami, www.thegourmetcoffeeco.com
The term café-espress has been used since the 1880s, well before espresso machines existed. It means coffee made to order, expressly for the person ordering it. It also means coffee fresh in every sense of the word. Read Here
Ideally, all cafés and restaurants would serve even their regularly brewed coffee as espresso in this larger sense—freshly ground in press pots, neopolitans, vacuum brewers or table top pourovers. The aroma of good coffee is delicate and dissipates in a matter of minutes after grinding, whether it is brewed or not.
People are in a hurry. For many workers, waiting five minutes for coffee to brew is too long. They were also in a hurry 100 years ago when inventors started looking for faster ways to brew coffee to order. It being the age of steam, the first attempts used steam rather than water. A steam brewing contraption at the 1896 World’s Fair is said to have made 3000 cups per hour. Unfortunately, steam-brewed coffee tastes awful since coffee generally needs to brew at just below boiling (195-205°F or 90-96°C) to taste its best. In 1901, the Italian inventor Luigi Bezzera came up with a workable solution. Pavoni manufactured these first espresso machines in 1905.
This machine was also steam powered. However, the steam does not come into contact with the coffee. Instead, steam pressure at the top of the boiler forces water at the bottom of the boiler through ground coffee. The coffee is held in a group consisting of a portafilter, a metal filter basket and removable brass mount, and a brew head into which the portafilter attaches. The piping and group were designed to act as heat radiators, so the temperature of the pressurized water dropped from 250°F (120°C) in the boiler to the correct brewing temperature at the grouphead. This brewing principle is still used in stovetop mochapots. Since the water was pressurized, the coffee could be ground finer than in a regular pourover brewer, reducing the minimum brewing cycle from about 4 minutes to 30 seconds. Espresso machines and their accompanying coffee grinders became the standard equipment for making coffee in Italy, Southern France, Spain and Latin America. In other parts of the world, it followed Italian immigrants who popularized it in each country they settled.
But technology moves on, and this method is no longer regarded as specifically espresso, although mochapots and other steam pressured brewers continue to be marketed under the name. In the 1920s through the 1940s, Italian engineers experimented with pumping devices to increase the brewing pressure. The first practical one was developed by Cremonesi in 1938 and manufactured by Achille Gaggia in 1946. It used a hand powered piston. On machines of this type, steam pressure in the boiler forces the water into a cylinder, but then it is pressurized further by a spring-powered piston to about 8 to 9 bar (120 to 135 PSI), or 8 to 9 times the pressure that had been developed by the steam machines. The spring that powers the piston is compressed by a lever forced down by the barista (Italian for barkeep)—the person making the coffee. As with the older generation machines, these lever groups are designed to cool the water from boiler to brewing temperature. Read More