|
Brewing coffee through the ages For hundreds of years, making a cup of coffee was a deceptively 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. 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. The first modern method for making coffeerip brewings more than 125 years old, and its design had changed little. The "Biggin", originating in France ca. 1800, was a two-level pot holding coffee in an upper compartment into which water was poured, to drain through holes in the bottom of the compartment into the coffee pot below. Around the same time, a French inventor developed the "pumping percolator", in which boiling water in a bottom chamber forces itself up a tube and then trickles (percolates) through the ground coffee back into the bottom chamber. Vacuum brewers Main article: Vacuum coffee maker Vacuum coffee brewer; A bodum vacuum brewer where the coffee is sucked back. 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 excessively complex for everyday use, vacuum devices were prized for producing a clear brew, and were actually quite 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. An early variant technique, called a balance siphon, was to have the two chambers arranged side-by-side on a sort of scale-like device, with a counterweight attached opposite the initial (or heating) chamber. Once the near-boiling water was forced from the heating chamber into the brewing one, the counterweight was activated, causing a spring-loaded snuffer to come down over the flame, thus turning "off" the heat, and allowing the cooled water to return to the original chamber. In this way, a sort of primitive 'automatic' brewing method was achieved. On August 27, 1930, Inez H. Pierce of Chicago, Illinois invented the first vacuum coffee maker that truly automated the vacuum brewing process, while eliminating the need for a stove top burner or liquid fuels. An electrically-heated stove was incorporated into the design of the vacuum brewer. Water was heated in a recessed well, which reduced wait times and forced the hottest water into the reaction chamber. Once the process was complete, a thermostat using bi-metallic expansion principles shut off heat to the unit at the appropriate time. Pierce invention was the first truly "automatic" vacuum coffee brewer, and was later incorporated in the Farberware Coffee Robot. Pierce design was later improved by U.S. appliance engineers Ivar Jepson, Ludvig Koci, and Eric Bylund in the late 1930s. They altered the heating chamber and eliminated the recessed well, which was hard to clean. Their improved design of plated metals, styled by industrial designer Alfonso Iannelli, became the famous Sunbeam Coffeemaster line of automated vacuum coffee makers (C-20, C-30, C40, and C-50). The Coffeemaster vacuum brewer was sold in large numbers in the United States during the years immediately following World War II. Percolators Main article: Coffee percolator Electric percolator 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. Domestic electrification simplified the operation of percolators by providing for a self-contained, electrically-powered heating element that removed the need to use a stovetop burner. A critical element in the success of the electric coffee maker was the creation of safe and secure fuses and heating elements. In an article in House Furnishing Review, May 1915, Lewis Stephenson of Landers, Frary and Clark described a modular safety plug being used in his company Universal appliances, and the advent of numerous patents and innovations in temperature control and circuit breakers provided for the success of many new percolator and vacuum models. While early percolators had utilized all-glass construction (prized for maintaining purity of flavor), most percolators made from the 1930s were constructed of metal, especially aluminum and nickel-plated copper. Electric drip coffeemakers A 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 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. Throughout the latter part of the 20th century, a number of inventors patented various coffeemaker designs using an automated form of the drip brew method. However, it was not until 1972, with the introduction of the first commercially successful automatic drip-brew coffeemaker for home use, the Mr. Coffee, that the design became truly popular. Subsequent designs have featured changes in heating elements, spray head, and brew-basket design, as well as the addition of timers and clocks for automatic-start, water filtration, filter and carafe design, and even built-in coffee grinding mechanisms. Pourover, water displacement drip coffeemakers Based on a successful series of commercial coffee brewers using the pourover, water displacement method of drip operation, Bunn entered the home consumer market with a different type of automatic 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 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 the 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. Design considerations in coffeemakers At the beginning of the twentieth century, although some coffee makers tended to uniformity of design (particularly stovetop percolators), others displayed a wide variety of styling differences. In particular, the vacuum brewer, which required two fully separate chambers joined in an hourglass configuration, seemed to inspire industrial designers. Interest in new designs for the vacuum brewer revived during the American Arts & Crafts movement with the introduction of "Silex" brand coffee makers, based on models developed by Massachusetts housewives Ann Bridges and Mrs. Sutton. Their use of Pyrex solved the problem of fragility and breakability that had made this type of machine commercially unattractive. During the 1930s, simple, clean forms, increasingly of metal, attracted positive attention from industrial designers heavily influenced by the functionalist imperative of the Bauhaus and Streamline movements. It was at this time that Sunbeam's sleek Coffeemaster vacuum brewer appeared, styled by the famous industrial designer Alfonso Iannelli. The popularity of glass and Pyrex globes temporarily revived during the Second World War, since aluminum, chrome, and other metals used in traditional coffee makers became restricted in availability. The impact of science and technological advances as a motif in post-war design was eventually felt in the manufacture and marketing of coffee and coffee-makers. Consumer guides emphasized the ability of the device to meet standards of temperature and brewing time, and the ratio of soluble elements between brew and grounds. The industrial chemist Peter Schlumbohm expressed the scientific motif most purely in his "Chemex" coffeemaker, which from its initial marketing in the early 1940s used the authority of science a sales tool, describing the product as "the Chemist way of making coffee", and discussing at length the quality of its product in the language of the laboratory: he funnel of the CHEMEX creates ideal hydrostatic conditions for the unique...Chemex extraction. Schlumbohm unique brewer, a single Pyrex vessel shaped to hold a proprietary filter cone, resembled nothing more than a piece of laboratory equipment, and surprisingly became popular for a time in the otherwise heavily automated, technology-obsessed 1950s household. In later years, coffeemakers began to adopt more standardized forms commensurate with a large increase in the scale of production required to meet postwar consumer demand. Plastics and composite materials began to replace metal, particularly with the advent of newer electric drip coffeemakers in the 1970s. During the 1990s, consumer demand for more attractive appliances to complement expensive modern kitchens resulted in a new wave of redesigned coffeemakers in a wider range of available colors and styles. See also Wikimedia Commons has media related to: Coffeemaking implements Coffee preparation French press References ^ "HowStuffWorks "Making Coffee"". HowStuffWorks. http://home.howstuffworks.com/coffee-maker.htm. Retrieved 2008-07-13. v d e Coffee Production by country Brazil Colombia Costa Rica Ecuador El Salvador Ethiopia Guatemala Haiti India Indonesia Jamaica Kenya Papua New Guinea Philippines USA Vietnam Coffee topics History of coffee Economics of coffee Coffee and health Coffee and the environment Species and varieties List of varieties Coffea arabica: Kenya AA, Kona, Jamaican Blue Mountain Coffea canephora (Coffea robusta): Kopi Luwak Coffea liberica: Kape Barako Single-origin Major chemicals in coffee Cafestol Caffeic acid Caffeine Coffee processing Coffee roasting Decaffeination Home roasting coffee Coffee preparation Coffeemaker Coffee percolator Espresso (lungo, ristretto) Espresso machine Drip brew French press Turkish coffee Vacuum coffee maker Instant coffee Chemex Moka pot AeroPress Presso Knockbox Popular coffee beverages Affogato Americano Bicerin C ph s Caf au lait Caf con leche Caf Cubano Cafe mocha Caff corretto Caff macchiato Cappuccino Carajillo Coffee milk Cortado Espresso Flat white Frappuccino Galo Greek frapp coffee Iced coffee Indian filter coffee Ipoh white coffee Irish coffee Latte Latte macchiato Liqueur coffee Long black Red eye Ristretto Coffee substitutes Barley tea Barleycup Caro Chicory Dandelion coffee Pero Postum Roasted grain beverage Coffee and lifestyle Barista Caf Caff Caff sospeso Coffee break Coffee ceremony Coffee culture Coffee cupping Coffee Palace Coffeehouse Fika Kopi tiam List of coffeehouse chains Viennese caf Categories: Coffee preparation Cooking appliances Boilers (cookware) I am an expert from tool-cabinet-china.com, while we provides the quality product, such as China Top Chest , Work Bench Manufacturer, Tool Chest,and more.
Related Articles -
China Top Chest, Work Bench Manufacturer,
|
