COFFEE MACHINE

coffee machines are cooking appliances used to brew coffee. While there are
many different types of coffeemakers using a number of different brewing
principles, in the most common devices, coffee grounds are placed in a paper or
metal filter inside a funnel, which is set over a glass or ceramic coffee pot, a
cooking pot in the kettle family. Cold water is poured into a separate chamber,
which is then heated up to the boiling point, and directed into the funnel. This is
also called automatic drip-brew.

History
For hundreds of years, making a cup of coffee was a simple process. Roasted and
ground coffee beans were placed in a pot or pan, to which hot water was added,
followed by attachment of a lid to commence the infusion process. Pots were
designed specifically for brewing coffee, all with the purpose of trying to trap the
coffee grounds before the coffee is poured. Typical designs feature a pot with a
flat expanded bottom to catch sinking grounds and a sharp pour spout that traps
the floating grinds. Other designs feature a wide bulge in the middle of the pot to
catch grounds when coffee is poured.

In France, in about 1710, the Infusion brewing process was introduced. This
involved submersing the ground coffee, usually enclosed in a linen bag, in hot
water and letting it steep or "infuse" until the desired strength brew was
achieved. Nevertheless, throughout the 19th and even the early 20th centuries, it
was considered adequate to add ground coffee to hot water in a pot or pan, boil it
until it smelled right, and pour the brew into a cup.

Types
Vacuum brewers
Other coffee brewing devices became popular throughout the nineteenth
century, including various machines using the vacuum principle. The Napier
Vacuum Machine, invented in 1840, was an early example of this type. While
generally too complex for everyday use, vacuum devices were prized for
producing a clear brew, and were popular up until the middle of the twentieth
century.

The principle of a vacuum brewer was to heat water in a lower vessel until
expansion forced the contents through a narrow tube into an upper vessel
containing ground coffee. When the lower vessel was empty and sufficient
brewing time had elapsed, the heat was removed and the resulting vacuum would
draw the brewed coffee back through a strainer into the lower chamber, from
which it could be decanted. The Bauhaus interpretation of this device can be seen
in Gerhard Marcks' Sintrax coffee maker of 1925.

Percolators
Percolators began to be developed from the mid-nineteenth century. In the
United States, James Nason of Massachusetts patented an early percolator design
in 1865. An Illinois farmer named Hanson Goodrich is generally credited with
patenting the modern percolator. Goodrich's patent was granted on August 16,
1889, and his patent description varies little from the stovetop percolators sold
today. With the percolator design, water is heated in a boiling pot with a
removable lid, until the heated water is forced through a metal tube into a brew
basket containing coffee. The extracted liquid drains from the brew basket, where
it drips back into the pot. This process is continually repeated during the brewing
cycle until the liquid passing repeatedly through the grounds is sufficiently
steeped. A clear sight chamber in the form of a transparent knob on the lid of the
percolator enables the user to judge when the coffee has reached the proper
color and strength.

The method for making coffee in a percolator had barely changed since its
introduction in the early part of the 20th century. However, in 1970 General
Foods Corporation introduced Max Pax, the first commercially available "ground
coffee filter rings". The Max Pax filters were named so as to compliment General
Foods' Maxwell House coffee brand. The Max Pax coffee filter rings were
designed for use in percolators, and each ring contained a pre-measured amount
of coffee grounds that were sealed in a self-contained paper filter. The sealed
rings resembled the shape of a doughnut, and the small hole in the middle of the
ring enabled the coffee filter ring to be placed in the metal percolator basket
around the protruding convection (percolator) tube.

Moka pot
The moka pot is a stove-top coffee maker which produces coffee by passing hot
water pressurized by steam through ground coffee. It was first patented by
inventor Luigi De Ponti for Alfonso Bialetti in 1933. Bialetti Industrie continues to
produce the same model under the name "Moka Express".

The moka pot is most commonly used in Europe and in Latin America. It has
become an iconic design, displayed in modern industrial art and design museums
such as the Wolfsonian- FIU, Museum of Modern Art, the Cooper–Hewitt,
National Design Museum, the Design Museum, and the London Science Museum.
Moka pots come in different sizes, from one to eighteen 50 ml cups. The original
design and many current models are made from aluminium with bakelite handles.

Electric drip coffeemakers

An electric drip coffee maker can also be referred to as a dripolator. It normally
works by admitting water from a cold water reservoir into a flexible hose in the
base of the reservoir leading directly to a thin metal tube or heating chamber
(usually, of aluminum), where a heating element surrounding the metal tube
heats the water. The heated water moves through the machine using the
thermosiphon principle. Thermally-induced pressure and the siphoning effect
move the heated water through an insulated rubber or vinyl riser hose, into a
spray head, and onto the ground coffee, which is contained in a brew basket
mounted below the spray head. The coffee passes through a filter and drips down
into the carafe. A one-way valve in the tubing prevents water from siphoning back
into the reservoir. A thermostat attached to the heating element turns off the
heating element as needed to prevent overheating the water in the metal tube
(overheating would produce only steam in the supply hose), then turns back on
when the water cools below a certain threshold. For a standard 10-12 cup drip
coffeemaker, using a more powerful thermostatically-controlled heating element
(in terms of wattage produced), can heat increased amounts of water more
quickly using larger heating chambers, generally producing higher average water
temperatures at the spray head over the entire brewing cycle. This process can be
further improved by changing the aluminum construction of most heating
chambers to a metal with superior heat transfer qualities, such as copper.

Pourover, water displacement drip coffeemakers

Bunn-O-Matic also came out with a different drip-brew machine. In this type of
coffeemaker, the machine uses a holding tank or boiler pre-filled with water.
When the machine is turned on, all of the water in the holding tank is brought to
near boiling point (approximately 200–207 °F or 93–97 °C) using a
thermostatically-controlled heating element. When water is poured into a top-
mounted tray, it descends into a funnel and tube which delivers the cold water to
the bottom of the boiler. The less-dense hot water in the boiler is displaced out of
the tank and into a tube leading to the spray head, where it drips into a brew
basket containing the ground coffee. The pourover, water displacement method
of coffeemaking tends to produce brewed coffee at a much faster rate than
standard drip designs. Its primary disadvantage is increased electricity
consumption in order to preheat the water in the boiler. Additionally, the water
displacement method is most efficient when used to brew coffee at the machine's
maximum or near-maximum capacity, as typically found in restaurant or office
usage. In 1963, Bunn introduced the first automatic coffee brewer, which
connected to a waterline for an automatic water feed.

French press
A French press requires coffee of a coarser grind than does a drip brew coffee
filter, as finer grounds will seep through the press filter and into the coffee.
Coffee is brewed by placing the coffee and water together, stirring it and leaving
to brew for a few minutes, then pressing the plunger to trap the coffee grounds at
the bottom of the beaker.
Because the coffee grounds remain in direct contact with the brewing water and
the grounds are filtered from the water via a mesh instead of a paper filter, coffee
brewed with the French press captures more of the coffee's flavour and essential
oils, which would become trapped in a traditional drip brew machine's paper
filters. As with drip-brewed coffee, French pressed coffee can be brewed to any
strength by adjusting the amount of ground coffee which is brewed. If the used
grounds remain in the drink after brewing, French pressed coffee left to stand can
become "bitter", though this is an effect that many users of French press consider
beneficial. For a 1⁄2-litre (0.11 imp gal; 0.13 US gal) French press, the contents are
considered spoiled, by some reports, after around 20 minutes. Other approaches
consider a brew period that may extend to hours as a method of superior
production.

Espresso machine
An espresso machine brews coffee by forcing pressurized water near boiling point
through a "puck" of ground coffee and a filter in order to produce a thick,
concentrated coffee called espresso. The first machine for making espresso was
built and patented in 1884 by Angelo Moriondo of Turin, Italy. An improved
design was patented on April 28, 1903, by Luigi Bezzera. Patent no: US726793 A,
which was bought by the founder of the La Pavoni company which from 1905
produced espresso machines commercially on a small scale in Milan. Multiple
machine designs have been created to produce espresso. Several machines share
some common elements, such as a grouphead and a portafilter. An espresso
machine may also have a steam wand which is used to steam and froth liquids
(such as milk) for coffee drinks such as cappuccino and caffe latte.