Espresso Machines

Although the belief that the espresso machine was invented by the Italians, in reality, the first prototype was made by the French in the 1880s and a German received the first patent for these machines.
The idea of ​​brewing the boiling water vapor quickly through the coffee was first tried by the French Bernard Rabaud in 1820. In a short time, this brewing method was appreciated by coffee sellers and started to be applied. Another Frenchman, Edward, invented a machine using this method and presented it at the Paris fair in 1855.
The espresso machine was a great breakthrough in its history and took its place in history, but there was a problem.
Coffee would be slow and took about 10 minutes, and there were coffee drinkers who were impatient and did not want to wait.
Gustav Kessel came up with the idea of ​​applying pressure to water and patented the idea in 1878. Kessel, with the experiments he conducted after this process, used the pushing force of the steam to pass the water through the coffee bed and flow into the cup, and even provided the cleaning of the remaining coffee residues after the brewing process with water steam. However, there was another problem, and Angelo Mariondo from neighboring Italy was inspired by this invention and provided the brewing by passing 1.5 to 2 bars of heated water through the coffee bed.
While the date was 1884, Angelo Moriondo introduced his invention at the Turin General Expo, but the machine did not work, the pressure in the coffee bed was either too high, coffee was spraying to the right and left, or the pressure was too low , the coffee was not brewing. Despite this, although Angelo could not operate the machine, he successfully left the organization by receiving the 3rd prize and received his patent on May 16, 1884.
Coffee reached the peak of its popularity in Europe in the 19th century. This machine, which was produced by Angelo, the ancestor of espresso machines, was counted. Two Italians, Luigi Bezzerra and Desiderio Pavoni, were able to take the espresso machine one step further. Bezzera's original patent had a large cauldron with a built-in burner chamber filled with water heated until it pushed water and steam into a ground coffee. The mechanism through which the heated water passed also acted as heat radiators, reducing the temperature of the water from 250°F in the boiler to the ideal brewing temperature of about 90°C. Et voila, espresso. For the first time, a cup of coffee was ordered within seconds. But Bezzera's machine was heated over an open flame, which made it difficult to control the pressure and temperature, and it was nearly impossible to produce a consistent shot. Consistency is key in the espresso world

Pavoni bought Bezerra's patents in 1903 and improved many aspects of the design. He invented the first pressure relief valve. This meant that hot coffee wouldn't splash from the sudden release of pressure to all baristas, further speeding up the brewing process and gaining the gratitude of baristas everywhere. Pavoni also created the steam wand to access the built-in steam collected in a machine's boiler. Bezzera and Pavoni worked together to perfect their machine, which Pavoni called Idea. The 1906 Milan Exposition introduced the two men to the "Cafée espresso". While Bezzera even built Pavoni's first machines, it had slowly faded from the picture as the Pavoni name brand continued to market its "espresso" ("made on the moment") machines broadly – ​​it could have been bought, manufactured commercially in his workshop in Milan.
These early machines could produce 1,000 cups of coffee per hour, but relied only on vapors that had the unfortunate side-effect of making the coffee taste burnt or bitter, and could only have two bars of atmospheric pressure at best. Pavoni has dominated the espresso market for over a decade. Yet despite the success of its machines, espresso has remained mostly a regional delight for the residents of Milan and its environs.

Among Pavoni's growing competition was Pier Teresio Arduino. Arduino was an inventor determined to find a method of brewing espresso that was not dependent on steam alone. Although he considered incorporating screw pistons and air pumps into the machines, he was never able to implement his ideas effectively. Instead, his main contributions to espresso history are of a different nature.

The man who would eventually break the two-bar brewing barrier was Milanese cafe owner Achille Gaggia. Gaggia transformed the Jules Verne hood ornament into a chrome-top benchtop spaceship with the invention of the lever-operated machine. In Gaggia's machine, invented after WWII, the steam pressure in the boiler forces water into a cylinder, where it is pressurized by a spring piston rod operated by the barista. This not only eliminated the need for large boilers, but also significantly increased the water pressure from 1.5-2 bar to 8-10 bar. Sleeve machines also standardized espresso size. With its high pressure and golden crema, Gaggia's leverage machine marks the birth of contemporary espresso.
But that's not the end of Macchina's evolution, not much. The next revolution in the espresso machine conveniently took place in the revolutionary 1960s, when Gaggia's piston machine was surpassed by the Faema E61. Invented by Ernesto Valente in 1961, the E61 brought many more innovations and espresso principles. Rather than relying on the barista's manual power, he used a motorized pump to provide the nine atmospheric pressure bars needed to brew the espresso. The pump draws tap water directly from a plumbing line, sending it through a spiral copper tube inside a boiler before being drawn through the ground coffee. A heat exchanger brings the water to an ideal brewing temperature. With its technical innovations, smaller size, versatility and streamlined stainless steel design, there are of course a few more steps along the way, but these developments follow espresso's larger commercial history.

It was founded in Strasbourg in 1919 and initially focused mainly on its expertise in chrome plating. Its customers, including prestigious automakers (BUGATTI in Molsheim) and orthopedic equipment manufacturers, appreciated its industrial precision and technical competence. He is noted for the introduction of a small-sized coffee strainer in 1935. This professional machine is fully chrome plated, wall mounted and electric. Very smart for the time, the brew group is equipped with an adjustable swinging circuit breaker signaled by an indicator light that stops the heating element after thawing. Its principle was described in the first patent filed by René Kauss in 1935:
The novelty of the device, which is the subject of the present invention, is that the rocker is combined with a balancing system, preferably springs, controlled by a lever and cooperating with the swing of the beam, the system has an adjustable preload capacity. – the tilting of the vessel heating for replacing the heating elements is more or less delayed according to the magnitude of the load that the water vessel has to take. In this way, the operation of the device is fully automated. Patent FR799575A
In this patent we found René Kauss' concern to always make life easier for the user and ensure that any bartender gets the best results without too much fuss.
The first bar espresso machine to develop a new fully automatic piston group with a Reneka innovation was obtained in 1959 and was launched in 4 versions (with 1 to 4 groups). Named “Européenne” with its clever Europ compression system, it was unveiled on September 8, 1959.

This innovation is a coffee machine with a revolutionary technical understanding. This machine is equipped with one or more sets of pistons that allow to automatically obtain two cups of coffee at the press of a single button, whereas so far it took 2 cups to achieve two or more movements.
Another unique advantage of this new coffee machine is that it normally works from 0.8 kg of city water pressure, but until now the minimum pressure was 1.5 to 2 kg; Therefore, this new type of machine works without motor, compressor and pump, but only with the pressure of city water.

On the other hand, while other automatic plungers on the market take about 48 seconds to take 2 cups of coffee, with our new batch it takes just 22 seconds, giving a performance of 130 to 150 cups per hour and per group.

Ten years later, the “Viva” series is equipped with an optimized injection system, followed by the “Viva S” (2004), which has been redesigned to simplify machine layout and maintenance.
Reneka introduced a new technology, aroma perfect, to the world with the Viva series.

PATENT N° 2973994 With Aroma Perfect, Reneka completely redefines technology standards! The patented Aroma Perfect brewing unit guarantees optimum compression pressure (meaning 16 kg tempering). Thanks to its technology, the brewing head automatically adapts to the amount of coffee and supports changes in dosage to ensure perfect dissolution and a perfect buffer pressure after the cup. Provides full coffee flavor while preventing insufficient or excessive dissolution.

It provides a standard in Espresso by eliminating the tampering process, which is one of the biggest problems today, and most importantly, it increases customer satisfaction by giving the Barista time to the person to whom he will serve his coffee.