Each issue, Caffeine tackles some of the complexities associated with the coffee industry. Here, we attempt to explain the resurgence of lever espresso machines
Leading espresso machine manufacturer La Marzocco has launched the Leva, a new lever espresso machine, as part of its 90th birthday celebrations. Fellow machine maker Conti launched its own version, the Project 60, earlier this year as part of its 60th birthday celebrations (see a trend here?). So what on Earth is a lever machine? And why the big hoo-ha?
In a world rapidly moving towards greater efficiency and automation, this appears to be a backwards step for two of coffee’s major players. The lever machine, after all, was invented in 1945 and has been superseded by all manner of modern technology.
In a traditional lever machine, you pull the lever and water flows from the boiler into the brewing chamber. As the lever is released, a spring pushes the water through the coffee puck. Lever machines undoubtedly evoke a romantic notion of the coffee making process – plus they look really cool. But do they provide any benefit to the barista or customer?
Diese Geschichte stammt aus der December - January 2018-Ausgabe von Caffeine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der December - January 2018-Ausgabe von Caffeine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
