In the month of the World of Coffee, an event dedicated to coffee that will take place in Milan from 23 to 25 June, based on the latest research carried out for the editing of the volume “SENSO ESPRESSO. Coffee. Style. Emotions.” curated by MUMAC, Gruppo Cimbali Coffee Machine Museum, we will let you discover, as in a journey through time, the most important stages with the milestones of the evolution of professional espresso coffee machines.
The history of technology that comes before espresso has two protagonists in particular: the French Edouard Loysel de la Lantais with his hydrostatic percolator (which produced coffee in large quantities) and Angelo Moriondo with the “instant” coffee machine (instant coffee for the first time produced with steam, but still in large quantities) . Loysel with his invention generates a great stir during the Paris Exposition of 1885, showing a machine that could make up to 2000 cups of coffee per hour, but the resulting coffee is, again, a simple infusion of coffee, not yet foreseeing, in its complicated machinery, the use of steam. The Turin-based Moriondo, on the other hand, is the inventor of “instant” coffee whose great intuition is the use of steam for the first time to extract the drink, which, however, still took place in large quantities.