Espresso machines through history

This is a pretty fun, and informative little history of the espresso machine, from the very first patent.

“Though there were surely innumerable patents and prototypes, the invention of the machine and the method that would lead to espresso is usually attributed to Angelo Moriondo of Turin, Italy, who was granted a patent in 1884 for “new steam machinery for the economic and instantaneous confection of coffee beverage.” The machine consisted of a large boiler, heated to 1.5 bars of pressure, that pushed water through a large bed of coffee grounds on demand, with a second boiler producing steam that would flash the bed of coffee and complete the brew. Though Moriondo’s invention was the first coffee machine to use both water and steam, it was purely a bulk brewer created for the Turin General Exposition. Not much more is known about Moriondo, due in large part to what we might think of today as a branding failure. There were never any “Moriondo” machines, there are no verifiable machines still in existence, and there aren’t even photographs of his work. With the exception of his patent, Moriondo has been largely lost to history.”

The definitive guide to Turkish Coffee

I know. I know. I said Greek and Turkish coffee were exactly the same. They are. And I’ve already posted a how to on Greek Coffee. But then this Turkish guy named Mustafa Arat from Turkish Coffee World wrote this guide for Bean Scene. And I thought “hey, you can’t have too much good information about coffee.

Cool fact about coffee: The word for “breakfast” in Turkish means “before coffee”.


Image Credit: Bean Scene

Here’s a quick history of Turkish Coffee (skipping over its discovery in Ethiopia, and initial brewing methods:

“Eventually its [coffee’s] fame reached the center of Ottoman cuisine in Istanbul, where the imperial cooks and the metropolitan elites had a tradition of bringing together elements of regional cuisines from across the empire. It was a place to experiment and invent new dishes before they were served to the Sultan. Here they developed what we know today as Turkish coffee. Coffee beans were roasted over a fire, ground into a powder using flourmills, then mixed with water and cooked slowly over ashes. The result was a thick, syrupy and aromatic beverage that was delicious.”

Now. Onto the good stuff…

According to Arat Turkish coffee:

  • Remains on the palate longer than any other type of coffee due to its velvet-like texture.
  • Remains hot for a long time because of the foam, which acts as a lid for several minutes after coffee has been poured.
  • Cools much more slowly than other varieties of coffee as it is served in thin porcelain cups, thus prolonging the drinking pleasure.
  • Has an unforgettable flavour thanks to the thick, syrupy consistency that stimulates the taste buds.
  • Is thicker and more aromatic than other kinds of coffee.

His guide can be found at Bean Scene. It’s pretty similar to mine. But worth a read.

I’m going to try making some – and then I’ll post a video of the results.

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