Ever since we went to space, those travelers probably woke up dreaming of a good coffee; at least that's what one Italian astronaut dreamt of. Well the folks at Lavazza got to work and are preparing a prototype machine that would extract espresso under pressure to create the first high quality espresso at the International Space Station.
So while you might think they will be sitting around with those little espresso cups, these are probably going to be a little more contained, enjoyed in a little sizable bag, and a little more, well space-aged to handle the low gravity environment.
Interesting espresso machines never cease to amaze me; they are simple in function - push water through coffee, but often amazing in their creativity. The Strietman ES3 is one of those interesting designs. Manual pressure forces the hot water through; notice in the video this isn't for the weak; it takes some serious work.
Illy has released their Issimo ready to drink coffee beverages in larger, multi-serve, 1-quart sizes. That's four servings of the Caffe Macchiato, Cappuccino, and Latte Macchiato drinks. They are 100% Arabica coffee based, and at least the Cappuccino comes in at around 100 calories, so it's pretty lightly sweetened.
The Issimo line has been around for a while, and in several packaging iterations too. We reviewed the main Illy Issimo line a few years back, then took a look at the Issimo Mocha earlier this year. Overall, not bad for a shelf stable coffee drink, but won't blow your mind if you make your own iced americanos. It's lightly sweetened, with a himt of cocoa in the finish. Great over ice, and fairly smooth. Not totally clean or overwhelmingly coffee in the flavor profile, but a fairly refreshing coffee drink.
The 1-quart Issimos that I see in the grocery are in the refrigerated section and cost $3 - $4 each. They come in a shrink wrapped PET bottle, and needs to be refrigerated (not shelf stable and no preservatives). Once opened, they say that it must be consumed in seven days.
Regular flour is just ground up wheat, so why can't we grind up coffee beans and make Coffee Flour; well someone did. A start-up in Vancouver, CF Holdings, has started to make Coffee Flour, a high fiber, high iron, gluten free flour that can be used to partially replace other flours in baked goods. Coffee flour does pack some caffeine, and will slowly release into the system; but don't expect a huge jolt. It would take over half a loaf of bread made with 20% coffee flour to get the same caffeine dose as a cup of coffee.
Check out their site; they have a few recipes that you can ponder; the brown pasta recipe is maybe my favorite. Maybe that would go well with a frothed cream sauce?
No, this isn't an espresso machine but after my last post for a $10,000 espresso machine, I couldn't pass up posting this about the $40,000 Bkon Tea brewer. It brews in just 60-90 seconds, and does it by pulling a vacuum on the cylinder inserting the tea, RO water, minerals, and letting it steep. The partial vacuum helps to pull air out of the leaves, while saturating it with water. The brewing conditions can be set through a touchpad.
Nespresso is rolling out two Limited Editions from Colombia to celebrate their relationship with the Colombian coffee growers. The Terroirs of Colombia are two looks at micro climates in Colombia; Cuaca is a wetter, greener climate, while those from the Santander capsule are in a drier, region.
Cuaca - fruity winey notes with complex and aromatic with a light acidity; intensity 6
Santader - hints of toasted bread and caramel notes; intensity 7
The Nespresso Machine Line has grown in a direction that is a move to take on the US Market; one that is just recently dominated more and more by the K-Cup, with incredible growth in the past 4-5 years. Nespresso has a market share dominant position in Europe, where the classic Nespresso capsules account for well per half of the single serve coffee market. Yes, Espresso is the cup of the day for many Europeans.
To take on the US Market, Nespresso reportedly worked on this innovative machine for a decade; with a new "Centrifusion" extraction technique that spins the dome shaped capsule at 7,000 RPMs while pumping hot water into the middle of the capsule, and spinning it out the perimeter of the capsule. The technique is novel, and produces a full bodied cup of coffee and a good espresso.
There's a lot to like about the VertuoLine machine and a fees things to dislike. Will they see success in the US market, or will it become an also-ran that barely makes its mark?
The new Nespresso VertuoLine machine arrived for review and we wanted to share the first looks at the new dual brewing machine. I feared that the thing was going to be massive, but it's actually not, coming in a little larger than my Latissima Plus (Above: Left to Right, Pixie, Latissima Plus and the new VertuoLine), and actually looks a little smaller sitting next to the Keurig B-70 where it will reside for the coming weeks (Below: Keurig B70, and the VertuoLine).
Nespresso has entered a new realm with the new machine; and is attempting to get into the US market for larger cups. Keurig has a giant head start, and with K-Cups on just about every coffee aisle, Nespresso has their work cut out for them.
The new Vertuoline machine has two symmetric tanks on either side of the machine; the left is for the water reservoir, and the right for spent capsules. The thing is stylish, and has an art deco kind of feel to it. The chrome brings a bright professional look to the machine, almost yelling "Good Morning!!"