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The difference between espresso machines and coffee makers
It’s all in the brewing method
Roasting
Filter coffee beans are roasted with the brewing method in mind. The beans tend to be much lighter which preserves the acidity of the bean. In contrast, espresso roasts are usually much darker, and richer in flavour. This creates the intense flavour that espresso is famous for and also provides the strength of coffee required for mixing with milk to create cappuccinos and lattes.
Grinding
Espresso coffee machines use a fine, powder-like grind of coffee while coffee makers use a coarse, thick grind.
Brewing
The finer grind of espresso coffee means that an espresso machine brews and pours within about 30 seconds. In contrast, the coarser grind of drip coffee means you may have to allow up to ten minutes of brewing time.
Pressure
An espresso machine uses high pressure to force water through coffee within only a few seconds. Coffee makers rely on the power of gravity to gradually pull water through the filters.
Price
The coffee maker is almost always the cheaper option due to its simple function and limited features. But if it is a barista style coffee that you are seeking it’s well worth investing in a quality espresso machine.
Caffeine Content
Coffee makers produce somewhere between 95mg and 165mg of caffeine per 225ml cup. Coffee can be made stronger by selecting a darker roast or by increasing the brewing time. Espresso machines produce between 375mg and 520 mg of caffeine per 225ml. Nespresso capsules cater to all tastes. Original capsules contain between 50mg and 120mg, Vertuo capsules range from 70mg to 150 mg of caffeine for Espresso and Gran Lungo pours, and between 170mg and 200 mg per cup for Mug and Alto coffee sizes.
Espresso machine vs coffee maker
Which is better?
Most coffee lovers world-wide would argue that espresso machines offer a more authentic, richer, creamier coffee experience. An espresso machine also allows you to select various types of coffee depending on your mood, taste or desired strength. In comparison, coffee makers are a one-function machine and will certainly produce a weaker coffee. If you are a coffee enthusiast, you will almost certainly prefer the end product delivered by an espresso machine.
• For hundreds of years, making a cup of coffee was a 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. Pots were designed specifically for brewing coffee, all with the purpose of trying to trap the coffee grounds before the coffee is poured. Typical designs feature a pot with a flat expanded bottom to catch sinking grounds and a sharp pour spout that traps the floating grinds. Other designs feature a wide bulge in the middle of the pot to catch grounds when coffee is poured.
• In France, in about 1710, the Infusion brewing process was introduced. This involved submersing the ground coffee, usually enclosed in a linen bag, in hot water and letting it steep or "infuse" until the desired strength brew was achieved. Nevertheless, 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.
• There were lots of innovations from France in the late 18th century. With help from Jean-Baptiste de Belloy, the Archbishop of Paris, the idea that coffee should not be boiled gained acceptance. The first modern method for making coffee using a coffee filter—drip brewing—is more than 125 years old, and its design had changed little. The biggin, originating in France ca. 1780, was a two-level pot holding coffee in a cloth sock in an upper compartment into which water was poured, to drain through holes in the bottom of the compartment into the coffee pot below. Coffee was then dispensed from a spout on the side of the pot. The quality of the brewed coffee depended on the size of the grounds - too coarse and the coffee was weak; too fine and the water would not drip the filter. A major problem with this approach was that the taste of the cloth filter - whether cotton, burlap or an old sock - transferred to the taste of the coffee. 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. Among other French innovations, Count Rumford, an eccentric American scientist residing in Paris, developed a French Drip Pot with an insulating water jacket to keep the coffee hot. Also, the first metal filter was developed and patented by French inventor.
• Other coffee brewing devices became popular throughout the nineteenth century, including various machines using the vacuumprinciple. The Napier Vacuum Machine, invented in 1840, was an early example of this type. While generally too complex for everyday use, vacuum devices were prized for producing a clear brew, and were 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 filed patent for the first vacuum coffee maker that truly automated the vacuum brewing process, while eliminating the need for a stove top burner or liquid fuels.[1] 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's invention was the first truly "automatic" vacuum coffee brewer, and was later incorporated in the Farberware Coffee Robot.
• Pierce's design was later improved by U.S. appliance engineers Ivar Jepson, Ludvik Koci, and Eric Bylund of Sunbeam in the late 1930s. They altered the heating chamber and eliminated the recessed well which was hard to clean. They also made several improvements to the filtering mechanism. Their improved design of plated metals, styled by industrial designer Alfonso Iannelli, became the famous Sunbeam Coffeemaster line of automated vacuum coffee makers (Models 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 I.
• 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 Streamlinemovements. 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 as a sales tool, describing the product as "the Chemist's way of making coffee", and discussing at length the quality of its product in the language of the laboratory: "the funnel of the CHEMEX creates ideal hydrostatic conditions for the unique... Chemex extraction." Schlumbohm's 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.
• Illy’s singular, signature blend is a rich symphony of nine pure, sustainably grown Arabica beans from four continents.

Eight decades of experience and expertise creates a taste, feel and aroma that is Illy's own.

Illy is a world leader in responsibly sourced coffee, and has been recognized by the Ethisphere Institute as one of the World's most ethical companies for the last 4 years.
• A touch of a button starts the patented Iperespresso 'hyperinfusion' process that yields pure pleasure in a cup.

A capsule of the legendary Illy nine-bean Arabica blend creates a rich, aromatic and balanced espresso with a lasting crema.

Easy to use, no mess, stylish machines with a range of modern and retro looks.
The Coffee Scent Offers a wide selection of Saeco Coffee Machine.
SaGa Coffee S.p.A., or Saeco for short, is an Italian manufacturer of manual, super-automatic and capsule espresso machines and other electrical goods with headquarters and factories in Gaggio Montano, located near Bologna.
The company was founded by Sergio Zappella and Arthur Schmed in 1981 as Sergio, Arthur e Compagnia. In 1985 they launched the first completely automatic espresso machine for domestic use, called Superautomatica and in 1999 they bought the historic espresso brand of Gaggia.
With Saeco Coffee Machine you can get your perfect brew of the day!
• IE Global operates since 2007 under the name "The Coffee Scent". We started out as a humble cafe located at 125 Telok Ayer. Due to a popular demand within the industry, we then decided to expand our business and enter the wholesaling industry by doing coffee machine wholesale and related products such as coffee beans, coffee brewing tools and also cleaning and sanitation for coffee machines for the SEA region.

WRITER:VINOD KOHLI
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