Differences between a coffee bar professional espresso machine and one espresso coffee machine for home use
Wrote at 16:39 by Stefano Urso in: Coffee Quality,
The functions of the professional espresso coffee machine that we find into coffee bars are quite similar the one there are into a coffee machine for home use. The two machines are similar under a procedural point of view, what varies is the size (in particular of the internal elements) which are then reflected on the final quality of the extracted espresso.
Conceptually, a professional espresso coffee machine is made up of a boiler containing boiling water to about 1.2 bar. When we hit the button we draw an amount of water from the boiler: after a few seconds of pre-infusion, the pump force the water through the pod of ground coffee, extracting the coffee substances and smells in a very energetic way.
The coffee bar professional espresso machine is always composed of the following essential elements: Boiler: usually it’s made of steel, copper or brass. Its purpose is to heat and maintain hot water through a heat exchanger.
Electric pump: it’s the tool capable of crushing the water against the coffee pod with a pressure around 9 atmospheres. A pressure gauge on the machine should indicate this extraction value.
Group: is the arm which is held to attach and remove the doses of coffee. In addition to the knob it has a container shape which houses the pressed grinded coffee.
The difference between a coffee machine for home use and the coffee bar version is into the sizes: the home machines have a smaller boiler and also the light structure (e.g. smaller in dimensions and steel use) will never permit to maintain the pressure, and so the hot water, in the best way.
Tags: