- Place of Origin: Guangdong, China (Mainland)
- Brand Name: KITSILANO
- Model Number: BA-GF-KT16.3
- Type: Espresso coffee machine
- Application: Coffee bar, Hotel, Restaurant, Kiosk
- Function: Instant extraction coffee nitrution by high pressure hot water brewing
- Production: Esspresso, Cuppucino, Mocha, Latte, Americano etc
- Power: 3kw in 1 phase or 4.5kw for 3 phase as option
- Dimension: 895x560x520mm
- Boiler size: 16 litre, COPPER
- Rotary pump: PROCON
- Pressure switch: SIRAI
- Soleniod valve: ODE
- Flow Meter: GICAR
Packaging & Delivery
|Packaging Details:||Wooden box|
|Delivery Detail:||45 days|
SpecificationsCOPPER boiler, 1, 2, 3 groups available.
PROCON Rotary water pump.
GICAR Flow meter
SIRAI Pressure switch
EDO soleniod valve
1) S.steel front and top panel / Toasted powder coatng.
2) In-built rotary pump with balanced by-pass.
3) Dual boiler system / Steam generator and coffee brewingseperated.
4) Automatic controled system. Continuous delivery push-button.
5) Electric heating with safety thermostat.
6) Steady 9 bar coffee brewing, 90.5°C temperature.
7) 3 group: 2 steam outlet, 2 coffee brewing holder, 1 water outlet.
8) Group with pre-infusion chamber for the best extraction of coffee.
9) Over heat protection system, over pressure protection system.
Interesting Fact of Espresso:
Espresso brewing, with a dark reddish-brown foam, called cremaEspresso is made by forcing very hot water under high pressure through finely ground, compacted coffee. Tamping down the coffee promotes the water's even penetration of the grounds. This process produces an almost syrupy beverage by extracting both solid and dissolved components. It also produces the definitive crema, by emulsifying the oils in the ground coffee into a colloid, which does not occur in other brewing methods. There is no universal standard defining the process of extracting espresso, but there are several published definitions which attempt to place constraints on the amount and type of ground coffee used, the temperature and pressure of the water, and the rate of extraction. Generally, one uses an espresso machine to make espresso. The act of producing a shot of espresso is often termed "pulling" a shot, originating from lever espresso machines, which require pulling down a handle attached to a spring-loaded piston, forcing hot water through the coffee at high pressure. Today, however, it is more common for the pressure to be generated by an electric pump.
Espresso is both a coffee beverage and a brewing method. It is not a specific bean, bean blend, or roast level. Any bean or roasting level can be used to produce authentic espresso. For example, in southern Italy, a darker roast is generally preferred; but farther north, the trend moves toward slightly lighter roasts. Outside of Italy a wide range of roasts are popular.
This article's section called "Popularity" needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2010)
Espresso has risen in popularity worldwide since the 1980s. In the United States, cafés serve many variations by adding syrup, whipped cream, flavour extracts, soy milk, and spices to their drinks. The American Pacific Northwest has been viewed as the driver behind this trend. The popularity later spread to shops in other regions and into homes as kitchen-friendly machines became available at moderate cost.
inventor of an important precursor to the espresso coffee machine
A manual espresso machine
A modern espresso machine This article's section called "History" needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (September 2011)
Angelo Moriondo’s Italian patent, which was registered in 1884 (No. 33/256), is notable. Ian Bersten, whose history of coffee brewers is cited below, claims to have been the first to discover Moriondo’s patent. Bersten describes the device as “… almost certainly the first Italian bar machine that controlled the supply of steam and water separately through the coffee” and Moriondo as “... certainly one of the earliest discoverers of the expresso [sic] machine, if not the earliest.” Unlike true espresso machines, it was a bulk brewer, and did not brew coffee “expressly” for the individual customer.
Seventeen years later, in 1901, Milanese Luigi Bezzera came up with a number of improvements to the espresso machine. He patented a number of these, the first of which was applied for on the 19th of December 1901. It was titled “Innovations in the machinery to prepare and immediately serve coffee beverage” (Patent No. 153/94, 61707, granted on the 5th of June 1902).
In 1905, the patent was bought by Desiderio Pavoni, who founded the “La Pavoni” company and began to produce the machine industrially (one a day) in a small workshop in Via Parini in Milan.
The popularity of espresso developed in various ways; a detailed discussion of the spread of espresso is given in (Morris 2007), which is a source of various statements below.
In Italy, the rise of espresso consumption was associated with urbanization, espresso bars providing a place for socialization. Further, coffee prices were controlled by local authorities, provided the coffee was consumed standing up, encouraging the "stand at a bar" culture.
In the English-speaking world, espresso became popular, particularly in the form of cappuccino, due to the tradition of drinking coffee with milk and the exotic appeal of the foam; in the United States, this was more often in the form of lattes, particularly with flavored syrups added. The latte is claimed to have been invented in the 1950s by Italian American Lino Meiorin of Caffe Mediterraneum in Berkeley, California, as a long cappuccino, and was then popularized in Seattle, and then nationally and internationally by Seattle-based Starbucks in the late 1980s and 1990s.
In the United Kingdom, espresso grew in popularity among youth in the 1950s, who felt more welcome in the coffee shops than in public houses (pubs).
Espresso was initially popular, particularly within the Italian diaspora, growing in popularity with tourism to Italy exposing others to espresso, as developed by Eiscafès established by Italians in Germany.
Initially, expatriate Italian espresso bars were downmarket venues, serving the working class Italian diaspora – and thus providing appeal to the alternative subculture / counterculture; this can still be seen in the United States in Italian American neighborhoods, such as Boston's North End, New York's Little Italy, and San Francisco's North Beach. As specialty coffee developed in the 1980s (following earlier developments in the 1970s and even 1960s), an indigenous artisanal coffee culture developed, with espresso instead positioned as an upmarket drink.
Today, coffee culture commentators distinguish large chain, midmarket coffee as "Second Wave Coffee", and upmarket, artisanal coffee as Third Wave Coffee.
In Northern Europe (particularly Scandinavia) and, to a greater extent, in most of Central Europe, espresso is associated with European identity, as in New Europe. By contrast, in Hungary, espresso is associated with pre-Communist cafe culture.
In the Middle East, espresso is quite popular and becoming more widely available with the openings of Western coffee shop chains. However, the most common type of coffee remains what is popularly called in English "Turkish coffee" (although it is variously known as "Arabian coffee" or "Greek coffee" in various parts of the world) which is also served short like espresso. Turkish coffee is almost the same measure of ground coffee as an espresso, added to water and brought to a boil. It is quite common that ground cardamom is added to the blend of coffee for added flavor.