1 00:00:08,480 --> 00:00:10,720 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio. 2 00:00:10,760 --> 00:00:13,119 Speaker 1: I'm Any Rees and I'm Lauren Vogelbaum, and today we 3 00:00:13,160 --> 00:00:18,360 Speaker 1: have an episode for you about espresso. Yes, I could 4 00:00:18,440 --> 00:00:25,160 Speaker 1: use an espresso right now. I could use about nine espresso. Yeah, 5 00:00:25,440 --> 00:00:29,240 Speaker 1: I don't know. For some reason, I told Lauren this, 6 00:00:29,600 --> 00:00:34,720 Speaker 1: I've gotten on this weird mountaineering kick where I'm just 7 00:00:34,800 --> 00:00:40,640 Speaker 1: watching all these videosteering So I stayed up late watching that. 8 00:00:41,560 --> 00:00:44,519 Speaker 1: I'm so curious about how this came to be. I mean, 9 00:00:44,560 --> 00:00:46,760 Speaker 1: I know that you are too, but like I, yeah, 10 00:00:46,960 --> 00:00:50,640 Speaker 1: it's just I think it's mostly because I had a 11 00:00:50,680 --> 00:00:55,040 Speaker 1: free trial of Paramount Plus first, and then I got 12 00:00:55,080 --> 00:00:57,720 Speaker 1: one of i f C second, and they both have 13 00:00:57,880 --> 00:01:03,040 Speaker 1: mountaineering documentary. And I'm not entirely sure how I arrived 14 00:01:03,040 --> 00:01:05,760 Speaker 1: to that point, but I was just trying to make 15 00:01:05,760 --> 00:01:08,600 Speaker 1: the most of my money. Uh what my money? My 16 00:01:08,760 --> 00:01:12,400 Speaker 1: free trial or you're not money right? Yeah, my exactly. 17 00:01:13,480 --> 00:01:16,880 Speaker 1: But yes, I stayed up quite late watching these, and 18 00:01:16,920 --> 00:01:19,039 Speaker 1: I was so tired to like, there was a get 19 00:01:19,080 --> 00:01:21,320 Speaker 1: together last night. I really wanted to go. I was 20 00:01:21,360 --> 00:01:22,560 Speaker 1: too tired to go, and I was trying to be 21 00:01:22,560 --> 00:01:28,640 Speaker 1: an adult, and then I ended up just watching. Hey, 22 00:01:28,840 --> 00:01:36,880 Speaker 1: you're allowed, You're allowed to adult however you want a Yeah, yeah, okay, 23 00:01:37,120 --> 00:01:41,399 Speaker 1: I will thank you. Um, I just I just I 24 00:01:41,480 --> 00:01:45,520 Speaker 1: just love I just love espresso. And it's so comforting 25 00:01:45,880 --> 00:01:48,320 Speaker 1: to me. Uh and I and I feel like I 26 00:01:48,320 --> 00:01:50,840 Speaker 1: could use that right now, and I could use usually 27 00:01:50,920 --> 00:01:53,400 Speaker 1: righte about now is what I'm like. Oh do I 28 00:01:53,440 --> 00:01:55,480 Speaker 1: have a cup of coffee? Have I not made myself 29 00:01:55,520 --> 00:01:57,160 Speaker 1: a cup of coffee? I should be having a cup 30 00:01:57,200 --> 00:02:00,720 Speaker 1: of coffee. This is my like last time to do 31 00:02:00,800 --> 00:02:06,080 Speaker 1: that before it would create its last call, last call 32 00:02:06,120 --> 00:02:10,880 Speaker 1: for coffee. Mm hmm. Yeah. Well, as you know, I 33 00:02:11,000 --> 00:02:13,280 Speaker 1: have my I have to be two and through by 34 00:02:13,360 --> 00:02:19,280 Speaker 1: twelve pm. However, Um, I do love I also love espresso. 35 00:02:19,440 --> 00:02:22,560 Speaker 1: I used to think when I was younger, I remember 36 00:02:22,600 --> 00:02:25,840 Speaker 1: thinking it was so sophisticated, like that was if I 37 00:02:25,880 --> 00:02:27,800 Speaker 1: touched it, I would like catch on fire or something, 38 00:02:27,800 --> 00:02:31,840 Speaker 1: because I'm not sophisticated, Like my taste buds are not 39 00:02:31,960 --> 00:02:36,480 Speaker 1: worthy drink. Um. And I also thought that the caffeine 40 00:02:36,560 --> 00:02:40,640 Speaker 1: level was way too high for me. I'm not entirely 41 00:02:40,639 --> 00:02:43,720 Speaker 1: sure where I got that idea, um, but I did. 42 00:02:43,800 --> 00:02:47,360 Speaker 1: I thought the caffeine was way too high. Um. But 43 00:02:47,800 --> 00:02:52,160 Speaker 1: since then, I have had so many lovely espressos and 44 00:02:52,480 --> 00:02:55,400 Speaker 1: I love them after a nice dinner or with dessert. 45 00:02:56,480 --> 00:02:59,800 Speaker 1: They're just like the most warm sigh I could do 46 00:03:00,600 --> 00:03:04,800 Speaker 1: without annoying you listeners. But yeah that's no, no, no, 47 00:03:04,919 --> 00:03:08,000 Speaker 1: me me too, and I and I still like, I 48 00:03:08,000 --> 00:03:11,040 Speaker 1: guess there's there's few things that make me feel as 49 00:03:12,480 --> 00:03:17,760 Speaker 1: just like yeah sophisticated. Then um, then a little cup 50 00:03:17,800 --> 00:03:22,560 Speaker 1: of espresso with a little strip of lemon zest and um, 51 00:03:22,600 --> 00:03:26,200 Speaker 1: it's there's something really perfect about it. And you know, 52 00:03:26,240 --> 00:03:29,760 Speaker 1: like I don't make it at home, so it's uh, 53 00:03:30,040 --> 00:03:32,640 Speaker 1: you know, I get that like that like rush of 54 00:03:32,760 --> 00:03:35,840 Speaker 1: like someone else has created this for me and served 55 00:03:35,880 --> 00:03:40,920 Speaker 1: it to me and I don't know it's so nice. Yeah, yeah, 56 00:03:40,960 --> 00:03:42,800 Speaker 1: that's a good point. I don't make it at home either, 57 00:03:43,200 --> 00:03:46,840 Speaker 1: and so I associate it with like fancier events or 58 00:03:46,920 --> 00:03:51,840 Speaker 1: nicer emain with people with company And I normally drink 59 00:03:51,880 --> 00:03:54,880 Speaker 1: things really quickly, but espresso I can go slowly with, 60 00:03:55,000 --> 00:03:59,800 Speaker 1: which is nice. Yeah that's funny because like there's like 61 00:04:00,040 --> 00:04:05,840 Speaker 1: events about how it's most properly consumed and and like 62 00:04:05,880 --> 00:04:07,560 Speaker 1: a lot of people say that you're really supposed to 63 00:04:07,560 --> 00:04:10,080 Speaker 1: shoot it. You're really not supposed to sip it. I 64 00:04:10,120 --> 00:04:13,040 Speaker 1: sip it too, I'm a sipper. I couldn't shoot it, 65 00:04:13,400 --> 00:04:16,760 Speaker 1: at least at this point, at this current stage, I 66 00:04:16,800 --> 00:04:21,120 Speaker 1: couldn't do it, but maybe in the future. It's not pleasant. 67 00:04:21,240 --> 00:04:25,760 Speaker 1: I don't know me either. Usually when I shoot something, 68 00:04:25,800 --> 00:04:32,360 Speaker 1: it's because of what I'm shooting isn't pleasant, Yeah, right right, 69 00:04:33,040 --> 00:04:38,599 Speaker 1: I want to savor it anyway, exactly. Okay, so you 70 00:04:38,640 --> 00:04:40,680 Speaker 1: can see our past episode we did on coffee was 71 00:04:40,760 --> 00:04:44,800 Speaker 1: quite lovely, yes, yes, Also the episode we did on 72 00:04:45,040 --> 00:04:49,200 Speaker 1: instant coffee. Sure a lot of you wrote in about Yeah, 73 00:04:49,520 --> 00:04:53,359 Speaker 1: probably other things, but those are the two come to mind. Yeah, 74 00:04:53,839 --> 00:04:56,919 Speaker 1: um oh goodness. And this one, this one has so many, 75 00:04:57,200 --> 00:05:00,880 Speaker 1: so many rabbit holes that I couldn't were didn't go down. 76 00:05:01,880 --> 00:05:05,440 Speaker 1: We're gonna have to do entire other episodes on like 77 00:05:05,600 --> 00:05:11,120 Speaker 1: espresso machine technology, um, like like modern technology and like 78 00:05:11,200 --> 00:05:17,159 Speaker 1: how it's continuing to develop. Um and I don't um 79 00:05:17,600 --> 00:05:20,599 Speaker 1: different kind of espresso drinks that you can make. But 80 00:05:22,000 --> 00:05:25,040 Speaker 1: these are these are not This is not those episodes, 81 00:05:25,640 --> 00:05:32,720 Speaker 1: those many many nitpicky, weird episodes, which for I love 82 00:05:32,800 --> 00:05:37,080 Speaker 1: to do in the future. But I guess this brings 83 00:05:37,120 --> 00:05:45,440 Speaker 1: us to our question, does espresso what is it? Well, 84 00:05:46,200 --> 00:05:49,560 Speaker 1: Espresso is a type of drink made via a specific 85 00:05:49,640 --> 00:05:54,880 Speaker 1: process of pushing a small amount of hot, pressurized water 86 00:05:55,279 --> 00:06:00,200 Speaker 1: through packed coffee grounds to produce a strong shot of coffee. 87 00:06:01,320 --> 00:06:05,120 Speaker 1: The term actually refers to the process. Um. The the 88 00:06:05,160 --> 00:06:10,080 Speaker 1: American English espresso UH is a shortening of the original 89 00:06:10,120 --> 00:06:15,680 Speaker 1: Italian cafe espresso or espresso style coffee. We decided to 90 00:06:15,720 --> 00:06:17,680 Speaker 1: just use it as a noun for the drink to 91 00:06:18,160 --> 00:06:20,800 Speaker 1: um and, you can add any number of things, as 92 00:06:20,839 --> 00:06:23,960 Speaker 1: I alluded to a moment ago too straight espresso, sweeteners, 93 00:06:24,000 --> 00:06:28,880 Speaker 1: steamed milks, flavored syrups to create any number of other drinks. Um. 94 00:06:28,920 --> 00:06:33,680 Speaker 1: But that base level espresso is warm and bitter and 95 00:06:33,720 --> 00:06:38,680 Speaker 1: a little thicker than normally brewed coffee, dark brown in color, 96 00:06:38,920 --> 00:06:42,039 Speaker 1: almost black with them with a little bit of reddish 97 00:06:42,080 --> 00:06:44,479 Speaker 1: brown to kind of like honey colored foam on top 98 00:06:44,680 --> 00:06:47,520 Speaker 1: called krema. That that adds a little bit to the 99 00:06:47,600 --> 00:06:50,120 Speaker 1: to the texture. UM. I know it's weird to say 100 00:06:50,160 --> 00:06:52,880 Speaker 1: texture when you're talking about a liquid, but I feel 101 00:06:52,880 --> 00:06:56,760 Speaker 1: like the word mouth feel is even weirder. So anyway, 102 00:06:56,800 --> 00:07:00,880 Speaker 1: I'll take your pick of weird words. Um and and 103 00:07:01,040 --> 00:07:04,200 Speaker 1: espresso has the potential to have a whole range of 104 00:07:04,240 --> 00:07:08,520 Speaker 1: flavors all on its own, depending on the beans and 105 00:07:08,600 --> 00:07:12,120 Speaker 1: the roast level of the beans and the very precise 106 00:07:12,160 --> 00:07:15,280 Speaker 1: way that the espresso was made. Um. You can get 107 00:07:15,320 --> 00:07:19,400 Speaker 1: notes from like sweet to savory, floral to fruity, like 108 00:07:19,560 --> 00:07:25,880 Speaker 1: caramel to toast. Coffee is a cocktail of flavor molecules, 109 00:07:26,120 --> 00:07:30,920 Speaker 1: and espresso is sort of a concentrated coffee. Technically it's 110 00:07:30,960 --> 00:07:36,560 Speaker 1: like extra extracted, um, but concentrated works as a loose concept. Um. 111 00:07:36,600 --> 00:07:41,360 Speaker 1: It's like espresso is like it's like Robin Williams Genie. 112 00:07:41,600 --> 00:07:48,960 Speaker 1: It's like phenomenal cosmic power, eaty bitty living space. You're 113 00:07:49,000 --> 00:07:58,680 Speaker 1: so good at this. I'm always impressed with these descriptions 114 00:07:58,720 --> 00:08:03,000 Speaker 1: you come up with. Yeah, it's so small, but so 115 00:08:03,080 --> 00:08:09,640 Speaker 1: much is packed in there. Yeah yeah, Um. People are 116 00:08:09,760 --> 00:08:15,080 Speaker 1: passionate about this stuff. And I would like to UM 117 00:08:15,080 --> 00:08:19,200 Speaker 1: to cautiously stress right off that I am not a barista, 118 00:08:20,000 --> 00:08:23,600 Speaker 1: nor am I an engineer, um, Nor do I have 119 00:08:23,800 --> 00:08:28,000 Speaker 1: personal skin in the game of like whether you want 120 00:08:28,040 --> 00:08:30,680 Speaker 1: your water to be a hundred and nine two degrees 121 00:08:30,760 --> 00:08:34,679 Speaker 1: fahrenheit or like a hundred and nine three. I do 122 00:08:34,800 --> 00:08:38,560 Speaker 1: not have skin in the game of whether you brew 123 00:08:39,000 --> 00:08:46,679 Speaker 1: at um eight bar or nine or six? Are you 124 00:08:48,120 --> 00:08:52,400 Speaker 1: or lower than that? I would I would never tell 125 00:08:52,440 --> 00:08:57,720 Speaker 1: you what to do with with your espresso. I want 126 00:08:57,760 --> 00:09:00,839 Speaker 1: you to to to experiment and form your own opinions 127 00:09:01,160 --> 00:09:07,160 Speaker 1: and tell us about them extensively. M hm. That was 128 00:09:07,200 --> 00:09:11,640 Speaker 1: a nervous agree but yet but yeah now it is, um, 129 00:09:12,200 --> 00:09:19,640 Speaker 1: thank you, But my hands are up in the defensive position. Um. 130 00:09:19,679 --> 00:09:25,560 Speaker 1: But okay. Very basically, when you're making espresso, it's like 131 00:09:25,720 --> 00:09:30,199 Speaker 1: turning everything about a drip coffee maker up to eleven um. 132 00:09:30,200 --> 00:09:35,280 Speaker 1: Like more pressure, finer grind less time, go go go. Um. 133 00:09:35,360 --> 00:09:37,440 Speaker 1: The idea here is to be able to make a 134 00:09:37,480 --> 00:09:43,400 Speaker 1: shot of espresso in five seconds um by compressing steam 135 00:09:43,440 --> 00:09:46,199 Speaker 1: into water and just below the boiling point of water 136 00:09:46,520 --> 00:09:51,120 Speaker 1: and then forcing it through coffee grounds. Um. But having 137 00:09:51,160 --> 00:09:55,079 Speaker 1: a machine that can precisely heat and pressurized water is 138 00:09:55,120 --> 00:09:57,960 Speaker 1: really only half the equation. Um. The other half is 139 00:09:58,120 --> 00:10:03,440 Speaker 1: like the physics of the ground themselves. Um. So you 140 00:10:03,520 --> 00:10:06,240 Speaker 1: grind coffee beans for espresso a lot finer than you 141 00:10:06,240 --> 00:10:10,199 Speaker 1: would for regular coffee. Most regular coffee brewing operations call 142 00:10:10,280 --> 00:10:14,319 Speaker 1: for like a like a gritty sand like texture. Yeah. Um, 143 00:10:14,480 --> 00:10:17,360 Speaker 1: espresso calls for more like a like a powdered sugar 144 00:10:17,800 --> 00:10:23,040 Speaker 1: texture very fine. Um. That's because ah, when when you 145 00:10:23,080 --> 00:10:26,520 Speaker 1: when you do this, you're increasing the surface area of 146 00:10:26,559 --> 00:10:29,080 Speaker 1: the beans for for the water to to hit and 147 00:10:29,120 --> 00:10:32,520 Speaker 1: come away with various coffee molecules quickly. Um, which is 148 00:10:32,520 --> 00:10:35,720 Speaker 1: what you're looking to do, because only twenty five seconds. Um. 149 00:10:35,720 --> 00:10:39,720 Speaker 1: But be uh you're you're looking to to slow down 150 00:10:40,000 --> 00:10:43,960 Speaker 1: the water just slightly to give it time to pick 151 00:10:44,080 --> 00:10:49,640 Speaker 1: up those molecules. Uh. And went. Coffee grounds, especially when 152 00:10:49,640 --> 00:10:53,840 Speaker 1: you grind him real fine, are a non Newtonian fluid um, 153 00:10:54,000 --> 00:10:58,560 Speaker 1: meaning that they kind of lock up when you subject 154 00:10:58,640 --> 00:11:02,400 Speaker 1: them to stress or can do so, um, lock up 155 00:11:02,400 --> 00:11:06,880 Speaker 1: in exactly the way that like water does not. UM. 156 00:11:06,920 --> 00:11:10,360 Speaker 1: You might have witnessed this, uh if you have ever 157 00:11:10,440 --> 00:11:13,600 Speaker 1: dumped coffee grounds down your sink and suddenly the sink 158 00:11:13,679 --> 00:11:16,040 Speaker 1: started backing up, and all you have to do is 159 00:11:16,080 --> 00:11:18,520 Speaker 1: kind of swish them around, get them to unlock, and 160 00:11:18,559 --> 00:11:24,680 Speaker 1: then they flow right through. Oh. Now I understand a 161 00:11:24,800 --> 00:11:28,760 Speaker 1: line from Captain America's Civil War that I never understood before. 162 00:11:29,240 --> 00:11:34,120 Speaker 1: Thank you. Tony Stark was so mad because they've been 163 00:11:34,120 --> 00:11:37,920 Speaker 1: putting coffee grounds down this posle. I was like, why 164 00:11:38,040 --> 00:11:41,640 Speaker 1: I don't do it? But I was never sure why 165 00:11:41,679 --> 00:11:45,840 Speaker 1: I didn't do it. So okay, okay, you've solved like 166 00:11:45,920 --> 00:11:49,960 Speaker 1: two mysteries from me right here. Yeah. Yeah, like like 167 00:11:49,960 --> 00:11:54,439 Speaker 1: like catchup, um, Wet coffee grounds can lock up, um, 168 00:11:54,520 --> 00:11:56,360 Speaker 1: which you've also seen if you've ever tried to get 169 00:11:56,400 --> 00:11:59,800 Speaker 1: catch up out of a heck and bottle like a weirdo, 170 00:12:01,720 --> 00:12:05,560 Speaker 1: I sent some frustration. I may have some pent up 171 00:12:05,600 --> 00:12:09,920 Speaker 1: glass bottle catchup frustration. It's true. It's true, um, at 172 00:12:10,200 --> 00:12:14,199 Speaker 1: at any rate, at any rate, um. Uh so so right, 173 00:12:14,320 --> 00:12:18,320 Speaker 1: by grinding the coffee beans for espresso extra fine and 174 00:12:18,360 --> 00:12:23,640 Speaker 1: then tamping them down tight in your in your filter basket, um, 175 00:12:23,679 --> 00:12:27,640 Speaker 1: that first little bit of hot water that hits them 176 00:12:27,800 --> 00:12:31,640 Speaker 1: actually makes them lock up and like hold onto the 177 00:12:31,720 --> 00:12:35,920 Speaker 1: incoming water for just a few extra seconds. Um, strengthening 178 00:12:35,960 --> 00:12:41,480 Speaker 1: the brew to the proper espresso level strength. That's so cool. 179 00:12:42,960 --> 00:12:48,480 Speaker 1: Espresso physics, espresso as ex I love it. Um. Frequently, 180 00:12:48,720 --> 00:12:52,640 Speaker 1: you are also looking to roast your espresso bound beans 181 00:12:52,679 --> 00:12:55,520 Speaker 1: to a darker level than you would for normal coffee, 182 00:12:55,920 --> 00:12:59,720 Speaker 1: because you're you're looking to bring the oils out for 183 00:13:00,040 --> 00:13:04,000 Speaker 1: easy access. Um. The crema by the way, on top 184 00:13:04,040 --> 00:13:06,199 Speaker 1: of a shot of espresso. That um, that little bit 185 00:13:06,200 --> 00:13:11,520 Speaker 1: of foam, Um is we droplets of coffee bean oil 186 00:13:11,880 --> 00:13:16,160 Speaker 1: and other proteins and weird little coffee bits suspended in 187 00:13:16,200 --> 00:13:22,439 Speaker 1: water and like a colloidal structure like a like a 188 00:13:22,520 --> 00:13:29,800 Speaker 1: whipped cream, but coffee foam, all right, got it? Yeah? 189 00:13:29,840 --> 00:13:32,920 Speaker 1: I love coffee foam and whipped cream. So this is great. Yeah, 190 00:13:33,000 --> 00:13:40,720 Speaker 1: foams are great. Mm hmmm. So so you do you 191 00:13:40,760 --> 00:13:44,440 Speaker 1: do need some special equipment to create espresso. Um, you 192 00:13:44,480 --> 00:13:47,120 Speaker 1: need a grinder that's up to the task. The industry 193 00:13:47,160 --> 00:13:51,520 Speaker 1: generally recommends burr style grinders for this instead of the 194 00:13:51,559 --> 00:13:55,880 Speaker 1: more common blade style grinder. Um and right. You need 195 00:13:55,880 --> 00:13:59,160 Speaker 1: a machine that can create steam and pressurize it into 196 00:13:59,160 --> 00:14:02,560 Speaker 1: liquid water just below boiling point and then shove it 197 00:14:02,600 --> 00:14:11,280 Speaker 1: through fine ground coffee. That's it. Yeah, no big uh. 198 00:14:12,360 --> 00:14:14,959 Speaker 1: These machines do come in a few different formats. Um. 199 00:14:15,200 --> 00:14:21,080 Speaker 1: There's the sometimes derided stovetop or camp fire type devices 200 00:14:21,640 --> 00:14:24,960 Speaker 1: that are really simple, um, like a like a moca pot. Yeah. 201 00:14:25,200 --> 00:14:28,200 Speaker 1: Um it's These things are basically just um, just two 202 00:14:28,280 --> 00:14:32,080 Speaker 1: chambers with a disk for coffee grounds between them, and 203 00:14:32,120 --> 00:14:34,360 Speaker 1: what you do is you fill the bottom chamber with 204 00:14:34,400 --> 00:14:37,520 Speaker 1: water and bring that water to a boil, and the 205 00:14:37,560 --> 00:14:42,640 Speaker 1: resulting pressure inside the device will push the water UM 206 00:14:42,720 --> 00:14:46,040 Speaker 1: up through the grounds and then further up into the 207 00:14:46,120 --> 00:14:53,480 Speaker 1: waiting craft. Yeah. Yeah, steam expands pushes the water cool. Uh. 208 00:14:53,840 --> 00:14:57,360 Speaker 1: Note that this is only pressurized to like one point 209 00:14:57,480 --> 00:15:02,480 Speaker 1: five times the normal air pressure that we humans normally 210 00:15:02,520 --> 00:15:05,760 Speaker 1: hang out in UM, and so this drink will be 211 00:15:05,880 --> 00:15:08,400 Speaker 1: a little bit more bitter and a little bit thinner 212 00:15:08,600 --> 00:15:15,000 Speaker 1: than other types of espresso. Pump style machines meanwhile, also 213 00:15:15,080 --> 00:15:17,840 Speaker 1: have a heating chamber where you boil water UM, but 214 00:15:17,920 --> 00:15:23,440 Speaker 1: that that steam is then pumped into a small sealed chamber. 215 00:15:24,320 --> 00:15:27,880 Speaker 1: This pumping system is capable of pressurizing the steam to 216 00:15:28,000 --> 00:15:31,560 Speaker 1: like eight to ten times that of normal air pressure 217 00:15:32,120 --> 00:15:36,960 Speaker 1: UM much much more pressurized UM. Under pressure, it condenses 218 00:15:36,960 --> 00:15:39,880 Speaker 1: into liquid at right just below boiling temperature, and the 219 00:15:39,880 --> 00:15:43,320 Speaker 1: resulting hot water is then released down through your puck 220 00:15:43,320 --> 00:15:46,240 Speaker 1: of ground coffee UM, which will have been fitted into 221 00:15:46,320 --> 00:15:49,200 Speaker 1: like a handheld device called a porta filter UM, which 222 00:15:49,240 --> 00:15:51,800 Speaker 1: also has a spout on the bottom to pour the 223 00:15:52,440 --> 00:15:57,560 Speaker 1: brewed espresso out into a little cup. Mm hmm. There 224 00:15:57,600 --> 00:15:59,920 Speaker 1: are these are the basics, and there are a law 225 00:16:00,160 --> 00:16:03,920 Speaker 1: of variations on this technology. I mean you have probably 226 00:16:03,960 --> 00:16:08,560 Speaker 1: noticed that, like the little like countertop device that you 227 00:16:08,760 --> 00:16:13,560 Speaker 1: or a friend may have, looks and sounds different from 228 00:16:13,760 --> 00:16:17,600 Speaker 1: the thing at a at a coffee shop. The main 229 00:16:17,640 --> 00:16:20,479 Speaker 1: difference you're looking at is that there are different kinds 230 00:16:20,520 --> 00:16:24,600 Speaker 1: of pumps. UM. A manual pump is old school, but 231 00:16:24,720 --> 00:16:28,560 Speaker 1: these days most modern machines have either a UM like 232 00:16:28,600 --> 00:16:34,320 Speaker 1: a fancy electric rotary pump UM. Those are the cafe 233 00:16:34,320 --> 00:16:38,960 Speaker 1: style machines usually, or a more simple electric vibration pump 234 00:16:39,000 --> 00:16:42,360 Speaker 1: with a with a piston. Yeah. Um. Since the world 235 00:16:42,400 --> 00:16:45,840 Speaker 1: has gone digital, though, UM computers can control the pressure 236 00:16:45,920 --> 00:16:49,200 Speaker 1: and heat of these chambers pretty precisely. UM. There are 237 00:16:49,200 --> 00:16:52,640 Speaker 1: different kinds of boilers. Professional machines will have too, so 238 00:16:52,680 --> 00:16:55,080 Speaker 1: that you can operate your your steam wand for for 239 00:16:55,120 --> 00:16:58,840 Speaker 1: steaming milk, UM independently and not have to kind of 240 00:16:58,880 --> 00:17:01,560 Speaker 1: go back and forth temp true wise UM with your 241 00:17:01,600 --> 00:17:05,080 Speaker 1: with your boiler. You can also have different kinds of 242 00:17:05,400 --> 00:17:09,840 Speaker 1: heads that connect the pressure chamber to the porta filter 243 00:17:10,440 --> 00:17:14,440 Speaker 1: UM uh you know taking you know, what's what's what's 244 00:17:14,480 --> 00:17:20,040 Speaker 1: releasing that hot water down into the grounds. UM. Some 245 00:17:20,240 --> 00:17:25,040 Speaker 1: are connected straight to the boiler others are separate. Uh 246 00:17:25,200 --> 00:17:28,480 Speaker 1: no skin in which one is better. The separate ones 247 00:17:28,520 --> 00:17:33,360 Speaker 1: are cheaper and easier to replace. The connected ones are 248 00:17:33,440 --> 00:17:38,119 Speaker 1: considered better by many humans. M hmm. I have a 249 00:17:38,160 --> 00:17:43,480 Speaker 1: friend who she got an espresso machine for Christmas several 250 00:17:43,560 --> 00:17:47,080 Speaker 1: years ago, and it looked intimidating to me, but she 251 00:17:47,200 --> 00:17:49,560 Speaker 1: was very proud of it. I'll have to ask her. 252 00:17:49,640 --> 00:17:57,840 Speaker 1: It was big for like this small drink. Yeah, pumps 253 00:17:57,840 --> 00:18:01,480 Speaker 1: are pumps are a serious thing. Um, it's I again, 254 00:18:01,560 --> 00:18:05,199 Speaker 1: Like I mean, like this is not entirely, entirely an 255 00:18:05,240 --> 00:18:13,760 Speaker 1: episode about espresso machine technology. M hmm. Yeah, well, I'll 256 00:18:13,760 --> 00:18:16,560 Speaker 1: have to reach out to her. This also reminds me 257 00:18:16,560 --> 00:18:19,040 Speaker 1: of the time that while we were at south By 258 00:18:19,080 --> 00:18:21,960 Speaker 1: Southwest when we got the idea for this show, uh 259 00:18:22,000 --> 00:18:25,320 Speaker 1: me and passed house of stuff money were told you, 260 00:18:25,440 --> 00:18:31,320 Speaker 1: Caroline accidentally broke our bosses Jerry's pot, and we ran 261 00:18:31,400 --> 00:18:37,600 Speaker 1: away like children. We ran away like damn, yes, yes, yes, 262 00:18:38,080 --> 00:18:42,359 Speaker 1: that is what that is what occurred. Um, it's the 263 00:18:42,400 --> 00:18:45,640 Speaker 1: handle just kind of popped off, And yes, I was there. 264 00:18:45,720 --> 00:18:48,919 Speaker 1: We all panicked. We all panicked, We panicked, and then 265 00:18:49,000 --> 00:18:51,560 Speaker 1: Jerry could have cared less. She was like, it's fine. 266 00:18:52,480 --> 00:18:54,720 Speaker 1: I mean, you know you do. You don't want to 267 00:18:54,720 --> 00:18:58,240 Speaker 1: disappoint Jerry. If if you'll listen to stuff you should 268 00:18:58,280 --> 00:19:01,920 Speaker 1: know then like you've probably heard many a tale of Jerry. Um. 269 00:19:01,920 --> 00:19:04,800 Speaker 1: She she is one of the sweetest like mama bear 270 00:19:04,880 --> 00:19:07,359 Speaker 1: kind of humans on the planet. And like, you just 271 00:19:07,400 --> 00:19:12,240 Speaker 1: don't want to disappoint Jerry. But we yeah, we definitely 272 00:19:12,320 --> 00:19:18,520 Speaker 1: right away. Like I'm not even literally ran away anyway. 273 00:19:20,760 --> 00:19:28,240 Speaker 1: What about the nutrition. Espresso has a small, uh small 274 00:19:28,280 --> 00:19:32,600 Speaker 1: smattering of micronutrients, um, not a lot of macronutrients to 275 00:19:32,680 --> 00:19:35,800 Speaker 1: speak of. Um, you know, a tiny, tiny, tiny bit 276 00:19:35,840 --> 00:19:39,840 Speaker 1: of fat from the oils and the coffee beans. Um. 277 00:19:39,880 --> 00:19:47,440 Speaker 1: And caffeine levels can vary. I drink, drink responsibly. Yeah yeah. 278 00:19:48,040 --> 00:19:53,000 Speaker 1: Caffeine hits me hard. Oh yeah, me too, me too. 279 00:19:54,320 --> 00:19:58,440 Speaker 1: M hmmm. One day we'll do a caffeine episode. That'll 280 00:19:58,480 --> 00:20:06,040 Speaker 1: be interesting. Oh no, uh, we do have a one 281 00:20:06,119 --> 00:20:09,639 Speaker 1: number for you, we do. Um. So. The global market 282 00:20:09,720 --> 00:20:13,440 Speaker 1: for espresso as a drink, just like shots of espresso, 283 00:20:13,920 --> 00:20:17,639 Speaker 1: has been estimated to be worth a thirteen point eight 284 00:20:17,720 --> 00:20:23,000 Speaker 1: billion dollars a year as of two and is projected 285 00:20:23,040 --> 00:20:26,280 Speaker 1: to grow. Um. This is a small segment of the 286 00:20:26,440 --> 00:20:31,399 Speaker 1: much larger um overall coffee industry. UM, and also a 287 00:20:31,400 --> 00:20:36,040 Speaker 1: small segment of the much larger overall like espresso drink industry, 288 00:20:36,160 --> 00:20:39,840 Speaker 1: which I don't have numbers for, sorry about that anyway. UM. 289 00:20:39,920 --> 00:20:43,240 Speaker 1: More espresso is made in cafes than at home. UM. 290 00:20:43,680 --> 00:20:48,040 Speaker 1: Even through the pandemic, Europe still holds the largest market 291 00:20:48,119 --> 00:20:51,440 Speaker 1: segment of South America is expected to grow the most 292 00:20:51,480 --> 00:20:55,160 Speaker 1: over the next few years. Huh and yeah, I would 293 00:20:55,160 --> 00:20:58,240 Speaker 1: love to hear from listeners about this one, because from 294 00:20:58,280 --> 00:21:02,680 Speaker 1: what I've read, the ordering prac this around espresso can 295 00:21:02,800 --> 00:21:06,159 Speaker 1: vary both in like the terms that you use, but 296 00:21:06,320 --> 00:21:11,440 Speaker 1: just sort of the process that happens after that. I 297 00:21:11,480 --> 00:21:14,719 Speaker 1: would just be curious to hear about that from listeners 298 00:21:14,720 --> 00:21:17,199 Speaker 1: from other country. Oh. Yeah, absolutely. I feel like I 299 00:21:17,200 --> 00:21:20,760 Speaker 1: feel like here in the States, um, we have been 300 00:21:20,880 --> 00:21:26,320 Speaker 1: so trained by Starbucks. Like I feel like that is 301 00:21:26,359 --> 00:21:32,320 Speaker 1: where most of us like learned, yeah, how to espresso, 302 00:21:33,160 --> 00:21:37,520 Speaker 1: and and they have such a specific like corporate shakedown 303 00:21:37,600 --> 00:21:41,720 Speaker 1: going on that like it's it's really Uh. I hate 304 00:21:41,720 --> 00:21:44,600 Speaker 1: the term authentic because like authentic and me and a 305 00:21:44,640 --> 00:21:46,879 Speaker 1: whole lot of things that I'm pretty sure that was 306 00:21:46,960 --> 00:21:49,640 Speaker 1: developed as part of the World Fairs which were really racist. 307 00:21:49,800 --> 00:21:53,919 Speaker 1: Um so so yeah, yeah, but but I do think that, 308 00:21:54,119 --> 00:22:03,480 Speaker 1: um right, that is not how it goes in other places, right, yeah, 309 00:22:03,560 --> 00:22:07,119 Speaker 1: And we are going to talk about that a little 310 00:22:07,119 --> 00:22:12,320 Speaker 1: bit worldfairs and Starbucks in history section. We will, um 311 00:22:12,800 --> 00:22:14,760 Speaker 1: but first we're going to get into a quick break 312 00:22:14,760 --> 00:22:26,879 Speaker 1: for a word from our sponsors and we're back. Thank you, sponsors, 313 00:22:27,200 --> 00:22:33,840 Speaker 1: thank you. Okay, So yes, see our coffee episode, uh 314 00:22:34,160 --> 00:22:39,119 Speaker 1: for a lot more information and context also before we 315 00:22:39,160 --> 00:22:41,320 Speaker 1: get into this one. This is going to be a 316 00:22:41,560 --> 00:22:49,359 Speaker 1: fun with Italian and I believe some other there's the German, German. Yeah, 317 00:22:49,640 --> 00:22:53,680 Speaker 1: so I'm gonna try my best, but it's gonna be fun. 318 00:22:54,040 --> 00:23:01,800 Speaker 1: Yeah yeah, okay, So very very brief. Historians and experts 319 00:23:01,840 --> 00:23:07,840 Speaker 1: believed that coffee was most likely discovered in nine century Ethiopia, 320 00:23:08,080 --> 00:23:11,320 Speaker 1: um or at least that's where the records were, like 321 00:23:11,480 --> 00:23:16,000 Speaker 1: definitely by then it was there. Many sources posit that 322 00:23:16,160 --> 00:23:20,199 Speaker 1: North African traders introduced coffee to Italy sometime during the 323 00:23:20,240 --> 00:23:25,199 Speaker 1: fifteenth or sixteenth century, and coffee became very popular and 324 00:23:25,320 --> 00:23:28,359 Speaker 1: often expensive beverage that had a lot of intrigue around 325 00:23:28,400 --> 00:23:30,760 Speaker 1: it in that area. This kind of like coffee culture 326 00:23:31,440 --> 00:23:37,920 Speaker 1: really starting to grow, alright, But espresso specifically, most put 327 00:23:37,920 --> 00:23:41,119 Speaker 1: the invention of the espresso in Italy over a hundred 328 00:23:41,240 --> 00:23:43,960 Speaker 1: years ago, something that was the direct result of the 329 00:23:44,000 --> 00:23:48,760 Speaker 1: invention of the espresso machine, and in particular, this machine 330 00:23:48,800 --> 00:23:53,760 Speaker 1: is often credited to a fellow named Angelo Moriondo. At 331 00:23:53,760 --> 00:23:56,400 Speaker 1: the time in Europe, coffee culture was, yes, it was booming. 332 00:23:56,560 --> 00:23:59,800 Speaker 1: Cafes were huge, but still it took some time to 333 00:24:00,040 --> 00:24:02,919 Speaker 1: get the customers their order. Because of the technology that 334 00:24:03,000 --> 00:24:07,720 Speaker 1: was available, brewers and inventors across the continent started experimenting 335 00:24:07,720 --> 00:24:11,119 Speaker 1: with ways to speed up the process, particularly with steam, 336 00:24:11,240 --> 00:24:14,200 Speaker 1: because steam machines were the top technology at the time. 337 00:24:15,680 --> 00:24:19,359 Speaker 1: This resulted in a slew of patents and inventions. But 338 00:24:19,480 --> 00:24:24,199 Speaker 1: Italian Angelo Moriando and his four patent of a quote 339 00:24:24,280 --> 00:24:28,840 Speaker 1: new steam machinery for the economic and instantaneous confection of 340 00:24:29,080 --> 00:24:32,320 Speaker 1: coffee beverage is the one that is sort of regarded 341 00:24:32,359 --> 00:24:36,960 Speaker 1: as the first. Alright, so let's break down this machine. 342 00:24:37,960 --> 00:24:40,679 Speaker 1: It consisted of a big boiler that was heated to 343 00:24:40,800 --> 00:24:46,240 Speaker 1: one point five bars of pressure, no bush water through 344 00:24:46,359 --> 00:24:49,159 Speaker 1: the coffee grounds, and a second boiler to finish the 345 00:24:49,200 --> 00:24:54,200 Speaker 1: product out. He created this product for the turin our turn. 346 00:24:54,359 --> 00:24:59,200 Speaker 1: I think it's turine, uh general exposition a bulk brewer, 347 00:24:59,359 --> 00:25:02,119 Speaker 1: so it it made a lot and the first known 348 00:25:02,320 --> 00:25:06,960 Speaker 1: to use both water and steam. However, there is not 349 00:25:07,080 --> 00:25:10,360 Speaker 1: much evidence at all in terms of things like photographs, 350 00:25:10,359 --> 00:25:13,560 Speaker 1: are even branding. The patent is really kind of the 351 00:25:13,600 --> 00:25:19,199 Speaker 1: only thing we have about this mm hmmmm. We do 352 00:25:19,320 --> 00:25:21,840 Speaker 1: know more about some of the other innovators of espresso 353 00:25:21,960 --> 00:25:25,159 Speaker 1: and espresso machines from around this time. Two of the 354 00:25:25,160 --> 00:25:30,200 Speaker 1: big ones were Luigi Bitzara and de cr Do Pavoni, 355 00:25:30,960 --> 00:25:33,919 Speaker 1: but Sarah had a lot of knowledge and experience in 356 00:25:34,000 --> 00:25:37,520 Speaker 1: terms of drinks and liqueurs, perhaps specifically, and by the 357 00:25:37,600 --> 00:25:40,800 Speaker 1: twentieth century. He is credited with inventing the single shot 358 00:25:40,920 --> 00:25:45,320 Speaker 1: espresso into a cup, mostly due to his determination to 359 00:25:45,320 --> 00:25:49,040 Speaker 1: speed up the bring process. He did this by improving 360 00:25:49,119 --> 00:25:53,879 Speaker 1: upon Moriondo's original design, adding a porta filter, more than 361 00:25:53,920 --> 00:25:57,800 Speaker 1: one brew head, among other things that yeah, still exists 362 00:25:58,119 --> 00:26:03,000 Speaker 1: in espresso machines today. With these innovations, it took seconds 363 00:26:03,160 --> 00:26:07,520 Speaker 1: to brew a cup of espresso. However, it wasn't perfect 364 00:26:08,200 --> 00:26:10,720 Speaker 1: because the machine was heated over an open flame. The 365 00:26:10,760 --> 00:26:15,040 Speaker 1: shots that produced were inconsistent and overall it was kind 366 00:26:15,040 --> 00:26:18,520 Speaker 1: of hard to control. He tried a few more prototypes 367 00:26:18,560 --> 00:26:21,639 Speaker 1: but ran out of money, and also he wasn't great 368 00:26:21,680 --> 00:26:24,680 Speaker 1: in the marketing department, which seems like a theme so far. 369 00:26:25,200 --> 00:26:28,280 Speaker 1: But all was not lost because he had a friend 370 00:26:28,280 --> 00:26:35,440 Speaker 1: in high places like Povoni. Yeah, okay, so in Povoni 371 00:26:35,560 --> 00:26:38,920 Speaker 1: purchased the patents from Bet Sarah and got to work 372 00:26:38,920 --> 00:26:42,399 Speaker 1: on improving the design. One of his biggest contributions was 373 00:26:42,440 --> 00:26:45,919 Speaker 1: the invention of the pressure release valve, which meant that 374 00:26:45,960 --> 00:26:49,320 Speaker 1: hot coffee wouldn't splash all over and potentially burn folks 375 00:26:50,080 --> 00:26:54,080 Speaker 1: great h and also sped everything up even more. On 376 00:26:54,119 --> 00:26:56,199 Speaker 1: top of that, Povoni gets the credit for inventing the 377 00:26:56,200 --> 00:26:58,760 Speaker 1: steam wand, which made it possible to get to extra 378 00:26:58,800 --> 00:27:03,040 Speaker 1: steam that was available inside the boiler. But Sarah and 379 00:27:03,119 --> 00:27:07,720 Speaker 1: Poboni came together for the Milan Fair to introduce the 380 00:27:07,800 --> 00:27:11,200 Speaker 1: Cafe Espresso from their machine that was called E D 381 00:27:11,440 --> 00:27:14,639 Speaker 1: l U. At the time, this sort of steam powered 382 00:27:14,640 --> 00:27:19,600 Speaker 1: machine was really in vogue. The picture gets a bit 383 00:27:19,680 --> 00:27:23,840 Speaker 1: fuzzy from here. It's possible that Bet Sarah improved even 384 00:27:23,920 --> 00:27:27,000 Speaker 1: further on the machine, but he either faded away from 385 00:27:27,000 --> 00:27:31,280 Speaker 1: the business or was bought out. Povoni meanwhile, began marketing 386 00:27:31,280 --> 00:27:36,240 Speaker 1: these machines with the name Espresso. One of the slogans 387 00:27:36,400 --> 00:27:39,760 Speaker 1: was made on the spur of the moment, or perhaps 388 00:27:39,960 --> 00:27:44,000 Speaker 1: expressly as I read somewhere um, though it also said 389 00:27:44,000 --> 00:27:47,399 Speaker 1: perhaps the name was because the water was expressed through 390 00:27:47,440 --> 00:27:53,120 Speaker 1: the coffee. Anyway, Pavoni started to produce these machines commercially 391 00:27:54,600 --> 00:27:57,960 Speaker 1: after the Idels debut at the Milan Fair. The whole 392 00:27:58,040 --> 00:28:02,760 Speaker 1: landscape of espresso chain with people copying this machine or 393 00:28:02,840 --> 00:28:07,320 Speaker 1: improving upon it. Uh but yes. The first espresso machines 394 00:28:07,320 --> 00:28:11,080 Speaker 1: of the twentieth century primarily relied on steam power alone 395 00:28:11,600 --> 00:28:14,679 Speaker 1: to push its way through the coffee grounds, producing up 396 00:28:14,680 --> 00:28:18,399 Speaker 1: to one thousand cups of espresso an hour. However, the 397 00:28:18,440 --> 00:28:21,840 Speaker 1: resulting products still left a lot to be desired. It 398 00:28:21,880 --> 00:28:25,400 Speaker 1: often tasted burnt, are overly bitter than what most people 399 00:28:25,440 --> 00:28:33,399 Speaker 1: would prefer. The pressure produced was low, another issue. While 400 00:28:33,480 --> 00:28:37,120 Speaker 1: Italian coffee consumption was steadily rising until the nineteen twenties, 401 00:28:37,280 --> 00:28:41,520 Speaker 1: coffee was briefly deemed a luxury import. In the early twenties, 402 00:28:41,800 --> 00:28:45,720 Speaker 1: with the new Fascist government in Italy and the installation 403 00:28:45,800 --> 00:28:48,920 Speaker 1: of new espresso machines in Italian bars was banned for 404 00:28:48,960 --> 00:28:53,760 Speaker 1: a short time, with a few exceptions. Through things like this, 405 00:28:53,920 --> 00:28:57,160 Speaker 1: coffee consumption dropped in Italy and Italians started using the 406 00:28:57,200 --> 00:29:00,280 Speaker 1: word barista to replace the English word barman as part 407 00:29:00,320 --> 00:29:03,360 Speaker 1: of a campaign to raise foreign words, which like, is 408 00:29:03,400 --> 00:29:05,720 Speaker 1: a whole thing I really want to dig into at 409 00:29:05,760 --> 00:29:10,200 Speaker 1: a later date, um, but for our purposes now, that 410 00:29:10,320 --> 00:29:13,240 Speaker 1: was kind of a hit in coffee espresso culture and 411 00:29:13,320 --> 00:29:18,680 Speaker 1: really um still, people kept refining and experimenting and testing. 412 00:29:19,120 --> 00:29:22,960 Speaker 1: Gas got replaced by electricity, the machines got smaller, lighter, 413 00:29:22,960 --> 00:29:27,360 Speaker 1: and more efficient. However, Pavonis machine reigned and espresso was 414 00:29:27,480 --> 00:29:31,960 Speaker 1: largely a regional lan drink at this time. Um. He 415 00:29:32,040 --> 00:29:36,800 Speaker 1: did have some competitors, including inventor Pierre Terra Cio Arduino, 416 00:29:37,400 --> 00:29:40,200 Speaker 1: who really dedicated himself to finding a way to bruce 417 00:29:40,280 --> 00:29:45,000 Speaker 1: espresso without relying on only steam. Um. He tried a 418 00:29:45,040 --> 00:29:48,120 Speaker 1: bunch of different technical things, many that didn't pan out. 419 00:29:48,160 --> 00:29:49,760 Speaker 1: You can tell that I was like, oh, that's over 420 00:29:49,800 --> 00:29:52,320 Speaker 1: my head. But yeah, he tried a bunch of different things. 421 00:29:53,240 --> 00:29:59,000 Speaker 1: But he was really excellent in the marketing department. Yes, 422 00:29:59,840 --> 00:30:02,320 Speaker 1: he he hired a graphic designer and created this whole 423 00:30:02,360 --> 00:30:08,520 Speaker 1: marketing machine around espresso and espresso machines, and through his efforts, 424 00:30:08,600 --> 00:30:15,240 Speaker 1: are Dweeno exported these machines throughout Europe. These innovations around 425 00:30:15,280 --> 00:30:21,640 Speaker 1: the espresso machine kept going until around when Achille Gaja 426 00:30:21,920 --> 00:30:24,480 Speaker 1: got the idea to improve the process of pressurizing the 427 00:30:24,520 --> 00:30:28,720 Speaker 1: water with a hand operated pump mm hmm. This removed 428 00:30:28,880 --> 00:30:31,840 Speaker 1: the reliance on steam pressure alone and allowed for over 429 00:30:32,040 --> 00:30:38,800 Speaker 1: two bar brewing up to eight to tin bars. Yeah. 430 00:30:38,840 --> 00:30:42,480 Speaker 1: The boiler's size shrunk, and this new design also standardized 431 00:30:42,640 --> 00:30:45,480 Speaker 1: the size of a shot, since the cylinders on these 432 00:30:45,600 --> 00:30:48,280 Speaker 1: lever groups were limited to holding one ounce of water, 433 00:30:49,200 --> 00:30:52,960 Speaker 1: which again I'm so interested in. Um. This is also 434 00:30:53,040 --> 00:30:57,280 Speaker 1: where the whole pulling a shot comes from, even though 435 00:30:57,320 --> 00:31:02,160 Speaker 1: the process today is largely automated. Uh. From this innovation, 436 00:31:02,240 --> 00:31:05,800 Speaker 1: Barista's discovered krema or that foam yeah that is often 437 00:31:05,920 --> 00:31:09,720 Speaker 1: floating a top espresso. Uh. There was a whole branding 438 00:31:09,760 --> 00:31:12,760 Speaker 1: thing that happened around this too, because at first customers 439 00:31:12,760 --> 00:31:15,840 Speaker 1: thought that this was like this krama was scum or 440 00:31:15,920 --> 00:31:20,200 Speaker 1: something that you really didn't want, But clever marketers are 441 00:31:20,200 --> 00:31:24,120 Speaker 1: able to essentially label it as a cafe crim uh 442 00:31:24,160 --> 00:31:27,560 Speaker 1: and basically make it sound like only the best quality 443 00:31:27,600 --> 00:31:31,880 Speaker 1: coffee could produce it, Like you were so lucky you 444 00:31:31,920 --> 00:31:35,760 Speaker 1: should be paying more for this. Oh goodness, I love 445 00:31:35,800 --> 00:31:40,880 Speaker 1: all of those mm hmm. The innovations were not over though, 446 00:31:40,920 --> 00:31:44,280 Speaker 1: and in fact, like even today again like with my 447 00:31:44,320 --> 00:31:47,000 Speaker 1: friend with her fancy machine she got it Christmas, still 448 00:31:47,040 --> 00:31:54,320 Speaker 1: ongoing but okay. In Ernesto Valente invented the Fima six 449 00:31:54,400 --> 00:31:57,160 Speaker 1: one sixty one that came with a motorized pump to 450 00:31:57,200 --> 00:32:00,320 Speaker 1: create nine bars of pressure, a heat exchanger to maintain 451 00:32:00,440 --> 00:32:03,880 Speaker 1: the ideal temperature. And it was smaller, streamlined, It was 452 00:32:03,920 --> 00:32:07,560 Speaker 1: stainless steel, It was more versatile. It was very popular. 453 00:32:08,240 --> 00:32:11,720 Speaker 1: Also perhaps a different episode. Uh, but I did want 454 00:32:11,720 --> 00:32:17,160 Speaker 1: to mention the espresso martini. Uh. Well was probably probably 455 00:32:17,200 --> 00:32:19,320 Speaker 1: when I do the research, so much more will come out. 456 00:32:19,320 --> 00:32:24,120 Speaker 1: But basic google search probably invented in the nineteen eighties. 457 00:32:24,640 --> 00:32:27,400 Speaker 1: Uh and yeah, according to a quick search. British bartender 458 00:32:27,480 --> 00:32:31,320 Speaker 1: Dick Bradzel was working at the Fred's Club in the 459 00:32:31,360 --> 00:32:35,680 Speaker 1: eighties when an unnamed model came to the bar and 460 00:32:35,840 --> 00:32:41,120 Speaker 1: asked for something to wake me up and fuck me up. Uh, 461 00:32:41,160 --> 00:32:45,320 Speaker 1: and he went together a drink of sugar vodka coffee, 462 00:32:45,360 --> 00:32:49,280 Speaker 1: liquor and espresso. But yes, of course, as with all 463 00:32:49,280 --> 00:32:51,840 Speaker 1: those cocktail hours, a lot of conflicting tales. I'm very 464 00:32:51,880 --> 00:32:56,600 Speaker 1: excited to dig into it in the future. Cool yeah, yes, 465 00:32:57,360 --> 00:33:01,160 Speaker 1: uh and then yeah. Especially coffee shops were a rarity 466 00:33:01,200 --> 00:33:03,600 Speaker 1: in the sixties in the United States. Um, but that 467 00:33:03,720 --> 00:33:06,440 Speaker 1: was something that changed in the eighties, in part thanks 468 00:33:06,520 --> 00:33:10,440 Speaker 1: to the first Starbucks opening in ven I think several 469 00:33:10,440 --> 00:33:14,160 Speaker 1: opened that year. Um. Nowadays there are over five thousand, 470 00:33:14,240 --> 00:33:17,040 Speaker 1: five d Starbucks locations around the world, and it's yeah, 471 00:33:17,080 --> 00:33:19,440 Speaker 1: practically a joke that there are two on every corner 472 00:33:20,040 --> 00:33:24,719 Speaker 1: and all of them offer espresso. And yeah for for 473 00:33:24,760 --> 00:33:27,120 Speaker 1: all of the like like like new shiny drinks that 474 00:33:27,200 --> 00:33:31,480 Speaker 1: the brand offers um seasonally, all the time, all the time. 475 00:33:32,240 --> 00:33:39,920 Speaker 1: The just espresso option went unchanged for basically forty three years. UM. 476 00:33:39,960 --> 00:33:43,480 Speaker 1: The first time that they began marketing a second different 477 00:33:43,640 --> 00:33:50,720 Speaker 1: roast of espresso, blonde roast, was in oh. I had 478 00:33:50,760 --> 00:33:53,040 Speaker 1: a past coworker of ours before what back when I 479 00:33:53,080 --> 00:33:57,880 Speaker 1: thought espresso was still so fancy, She ordered an espresso 480 00:33:58,160 --> 00:34:01,840 Speaker 1: one time we read a work event at Starbucks or something. 481 00:34:02,080 --> 00:34:13,160 Speaker 1: I remember thinking like, WHOA, I've come so far as 482 00:34:13,239 --> 00:34:20,000 Speaker 1: have espresso innovations because yes, as as we said, I'm 483 00:34:20,040 --> 00:34:23,560 Speaker 1: sure you've seen the ads like these, These people love 484 00:34:23,680 --> 00:34:28,360 Speaker 1: this product, and so the innovations keep coming. There are 485 00:34:28,480 --> 00:34:31,759 Speaker 1: computerized machines that just looks so sleek in advance. And 486 00:34:31,800 --> 00:34:33,880 Speaker 1: it's really funny to me because there was a line 487 00:34:33,880 --> 00:34:36,600 Speaker 1: I read somewhere in the history portion, one of the 488 00:34:36,719 --> 00:34:39,520 Speaker 1: articles from the history portion where they were talking about 489 00:34:39,520 --> 00:34:43,799 Speaker 1: how sleek these old vintage machines look, and I feel 490 00:34:43,800 --> 00:34:47,399 Speaker 1: like that's coming back as a retro thing. Yeah, absolutely, 491 00:34:48,480 --> 00:34:52,279 Speaker 1: uh yeah. It also reminds me like a lot of 492 00:34:52,320 --> 00:34:55,200 Speaker 1: I don't know, like there's there's a certain like it's 493 00:34:55,200 --> 00:34:58,520 Speaker 1: it's more than the steampunk aesthetic, but this all certainly 494 00:34:58,560 --> 00:35:01,920 Speaker 1: does tie into the steam punk esthetics. So I'm like, 495 00:35:02,080 --> 00:35:09,719 Speaker 1: all right, okay, okay, espresso back to cocktails for a second. Um. 496 00:35:09,840 --> 00:35:12,960 Speaker 1: Right now, With the cocktail renaissance that we are in, 497 00:35:13,719 --> 00:35:18,200 Speaker 1: mixed drink applications of espresso are expected to like pretty 498 00:35:18,200 --> 00:35:22,239 Speaker 1: seriously fuel market growth over the next few years, especially 499 00:35:22,280 --> 00:35:26,239 Speaker 1: with UM with new prepackaged espresso products coming out for 500 00:35:26,320 --> 00:35:29,000 Speaker 1: like bars and home consumers to use without needing to 501 00:35:29,040 --> 00:35:33,359 Speaker 1: brew it fresh. UM. Although I am positive that many 502 00:35:33,440 --> 00:35:35,600 Speaker 1: humans would argue that if it's not fresh brewed, it's 503 00:35:35,600 --> 00:35:42,719 Speaker 1: not really espresso. This reminds me of I don't know 504 00:35:42,719 --> 00:35:46,280 Speaker 1: if you've ever seen Backward Conan had his show Jordan's 505 00:35:46,280 --> 00:35:49,480 Speaker 1: Slantskys producer really loved espresso. There was an episode where 506 00:35:49,480 --> 00:35:52,160 Speaker 1: he just went off about espresso. I can't tell if 507 00:35:52,160 --> 00:35:54,120 Speaker 1: you're being serious or if this is a bit, but 508 00:35:54,160 --> 00:35:59,360 Speaker 1: I'm very nervous right now. I'm very very nervous. There's 509 00:35:59,400 --> 00:36:04,680 Speaker 1: an intense city, like I said, like, I love the intensity. 510 00:36:05,040 --> 00:36:07,200 Speaker 1: I want to hear all about it. But police don't 511 00:36:07,239 --> 00:36:10,840 Speaker 1: come for me. But please don't come for us. No, 512 00:36:11,960 --> 00:36:14,520 Speaker 1: I did go on a rabbit hole after this episode 513 00:36:14,560 --> 00:36:17,719 Speaker 1: of looking at espresso cocktails, which is funny because I 514 00:36:17,800 --> 00:36:20,640 Speaker 1: really have no way of making espresso currently. But yeah, 515 00:36:21,160 --> 00:36:28,160 Speaker 1: I was just curious. Yeah. Uh. And then a final note, Apparently, 516 00:36:28,280 --> 00:36:31,799 Speaker 1: in two thousand twenty two, an Italian coffee bar was 517 00:36:31,840 --> 00:36:36,160 Speaker 1: fined one thousand euros after a customer was charged two 518 00:36:36,200 --> 00:36:41,040 Speaker 1: euros for a decaf espresso and the price wasn't listed 519 00:36:41,040 --> 00:36:44,480 Speaker 1: on the menu. He called the police. It was the 520 00:36:44,520 --> 00:36:46,400 Speaker 1: whole thing. And again, this is something I want to 521 00:36:46,400 --> 00:36:49,680 Speaker 1: look into, because apparently this is a law, like you 522 00:36:49,719 --> 00:36:53,080 Speaker 1: can't pull this yet you have to list your prices 523 00:36:53,080 --> 00:36:55,440 Speaker 1: on the menu situation. I think you have to list 524 00:36:55,520 --> 00:36:59,120 Speaker 1: your prices and listeners right in. I believe there's a 525 00:36:59,120 --> 00:37:03,960 Speaker 1: set price for espresso. I think there's like I could 526 00:37:04,000 --> 00:37:06,040 Speaker 1: be wrong, but that's what this article made it sound like, 527 00:37:06,200 --> 00:37:09,000 Speaker 1: was like you don't go above this, or I can't 528 00:37:09,040 --> 00:37:10,759 Speaker 1: remember the lar if it's just kind of like a 529 00:37:10,800 --> 00:37:15,400 Speaker 1: general understanding. Yeah, definitely let us know and or we 530 00:37:15,440 --> 00:37:19,160 Speaker 1: can look into it right at a later time and date. Interesting. Yes, oh, 531 00:37:19,239 --> 00:37:22,680 Speaker 1: I would love to look into that more. Well, that 532 00:37:22,880 --> 00:37:26,760 Speaker 1: is for future as though. Um. In the meantime, listeners, 533 00:37:26,800 --> 00:37:30,680 Speaker 1: we have tasked you with a lot of prompts right 534 00:37:30,719 --> 00:37:36,319 Speaker 1: into us a lot. Uh so please please do we 535 00:37:36,600 --> 00:37:39,920 Speaker 1: have some listener mail from humans who have already written 536 00:37:39,920 --> 00:37:42,200 Speaker 1: to us. But first we are going to take one 537 00:37:42,239 --> 00:37:52,920 Speaker 1: more quick break for a word from our sponsor. And 538 00:37:53,000 --> 00:37:56,239 Speaker 1: we're back. Thank you, sponsored, Yes, thank you, and we're 539 00:37:56,280 --> 00:38:03,719 Speaker 1: back with a listener. Wow, that went places. That's how 540 00:38:03,760 --> 00:38:11,080 Speaker 1: I feel when I have YE all over the place. 541 00:38:14,320 --> 00:38:18,719 Speaker 1: That's the energy, like your blood is just doing a 542 00:38:18,760 --> 00:38:23,560 Speaker 1: parade right through your body. M but in the best way. 543 00:38:25,320 --> 00:38:33,680 Speaker 1: Absolutely m h Gabrielle wrote, Hello, just got through listening 544 00:38:33,680 --> 00:38:36,560 Speaker 1: to your horse radish episode. My mother and I are 545 00:38:36,560 --> 00:38:39,680 Speaker 1: of German descent. She always grew a horse shradish plant 546 00:38:39,719 --> 00:38:42,000 Speaker 1: wherever she was living and would take great pride in 547 00:38:42,040 --> 00:38:45,080 Speaker 1: grading her own. Whenever she made a poor croast for dinner. 548 00:38:45,320 --> 00:38:47,719 Speaker 1: If we had company, it was the guest honor to 549 00:38:47,840 --> 00:38:52,080 Speaker 1: grate the horse shraddish route. It always made for interesting 550 00:38:52,120 --> 00:38:55,480 Speaker 1: comments as they would start sniffling and crying from it. 551 00:38:56,280 --> 00:39:00,600 Speaker 1: There's nothing like fresh grated horse radish. Also, if you 552 00:39:00,680 --> 00:39:03,200 Speaker 1: buy the prepared horse radish, I would suggest the one 553 00:39:03,239 --> 00:39:06,000 Speaker 1: that comes in the refrigeration section, which has no extra 554 00:39:06,040 --> 00:39:09,000 Speaker 1: preservatives in it, and it's true horse raddish route. If 555 00:39:09,040 --> 00:39:11,960 Speaker 1: you mix it with Sarah cream, you'll get the creamy version. 556 00:39:12,480 --> 00:39:14,960 Speaker 1: Every episode brings me so many memories. Thank you for 557 00:39:15,040 --> 00:39:19,360 Speaker 1: taking me down memory lane. Ah well, thank you for sharing. 558 00:39:19,440 --> 00:39:20,920 Speaker 1: And I love this. I love that you have a 559 00:39:20,960 --> 00:39:24,719 Speaker 1: tradition where the guests graded and then they cry excellent, 560 00:39:25,440 --> 00:39:29,600 Speaker 1: so good. That is amazing. I love I love this, 561 00:39:29,840 --> 00:39:32,359 Speaker 1: I love oh, I I love I love like like 562 00:39:32,440 --> 00:39:36,399 Speaker 1: how households on our guests, especially at a day. It's 563 00:39:36,400 --> 00:39:41,880 Speaker 1: always such an interesting, like personal tradition. Um also super 564 00:39:41,920 --> 00:39:46,680 Speaker 1: second buying the refrigerated prepared horse radish. That is the 565 00:39:46,719 --> 00:39:50,080 Speaker 1: only way to go. Okay, okay, because this is to me, 566 00:39:50,239 --> 00:39:53,480 Speaker 1: that combination of like pork roast and horse radish sounds amazing. 567 00:39:53,600 --> 00:39:56,839 Speaker 1: Oh yeah, all right, I'll keep an eye out. Keep 568 00:39:56,840 --> 00:40:03,920 Speaker 1: an eye out. Uh, Kina or perhaps kenna. I'm so sorry, uh, 569 00:40:03,960 --> 00:40:07,319 Speaker 1: they wrote. On the island of Malta, there exists a 570 00:40:07,320 --> 00:40:11,480 Speaker 1: soda pop called kinney. It's flavored with bitter orange. When 571 00:40:11,480 --> 00:40:14,160 Speaker 1: I studied abroad there in it was a rite of 572 00:40:14,200 --> 00:40:16,839 Speaker 1: passage for students to try a sip. We then made 573 00:40:16,880 --> 00:40:19,640 Speaker 1: a face and exclaimed how incredulous it was that it 574 00:40:19,680 --> 00:40:22,319 Speaker 1: was such a popular drink. I can't bear the thought 575 00:40:22,320 --> 00:40:25,280 Speaker 1: of wasting food. So when I found myself with nearly 576 00:40:25,360 --> 00:40:29,520 Speaker 1: an entire bottle of kinney, I committed to drinking at all. 577 00:40:29,560 --> 00:40:31,400 Speaker 1: Over the course of a week or so, I sipped 578 00:40:31,440 --> 00:40:35,799 Speaker 1: from my bottle of flat room temperature bitter orange kinney, 579 00:40:35,840 --> 00:40:38,600 Speaker 1: and I began to like it. By the end of 580 00:40:38,600 --> 00:40:40,960 Speaker 1: my time there, I was purchasing bottles of kinney just 581 00:40:41,000 --> 00:40:44,000 Speaker 1: because I wanted some. Since then, I've thought about buying 582 00:40:44,080 --> 00:40:47,760 Speaker 1: kinney online, but it's a little pricey diship overseas. Anyway, 583 00:40:47,880 --> 00:40:50,239 Speaker 1: I thought you all should know that this exists. The 584 00:40:50,320 --> 00:40:52,239 Speaker 1: Moxie episode made me want to find a bunch of 585 00:40:52,320 --> 00:40:55,319 Speaker 1: lesser known or regional sodas and have a tasting night. 586 00:40:56,680 --> 00:41:01,000 Speaker 1: Yes ah, yeah, I've ever heard of that one, but 587 00:41:01,120 --> 00:41:08,440 Speaker 1: I love bitter Orange. I want to try that immediately. Yeah. Yeah, 588 00:41:08,719 --> 00:41:11,200 Speaker 1: that just sounds so fun. That reminds me of We 589 00:41:11,239 --> 00:41:14,440 Speaker 1: have the World of Coke here in Atlanta and they 590 00:41:14,480 --> 00:41:17,720 Speaker 1: have like a Final Room which is just Coca cola 591 00:41:17,760 --> 00:41:22,080 Speaker 1: flavors from around the world. Um, and there's all kinds 592 00:41:22,080 --> 00:41:24,400 Speaker 1: of stuff in there, and so you're tasting night. Reminds 593 00:41:24,400 --> 00:41:29,040 Speaker 1: me of like a much calmer, more less stressful, i'll say, 594 00:41:29,800 --> 00:41:33,480 Speaker 1: version of the World of Coke, yeah, which is like 595 00:41:33,560 --> 00:41:39,400 Speaker 1: inevitably sticky and there's like yeah, and everybody wants to 596 00:41:39,440 --> 00:41:42,880 Speaker 1: try everything just as chaos. But I mean, I mean 597 00:41:42,920 --> 00:41:46,000 Speaker 1: I had fun, but definitely this sounds more low key 598 00:41:47,320 --> 00:41:50,319 Speaker 1: and highly Yeah. We encourage you to do it, and 599 00:41:50,360 --> 00:41:52,879 Speaker 1: if you do, please let us know how it goes. 600 00:41:53,160 --> 00:41:58,880 Speaker 1: Absolutely yes. Uh. And in the meantime, thanks to both 601 00:41:58,920 --> 00:42:01,560 Speaker 1: of those listeners of our writing in if you would 602 00:42:01,560 --> 00:42:03,200 Speaker 1: like to write to us that you can or emails 603 00:42:03,200 --> 00:42:06,000 Speaker 1: hello at saborpod dot com. We're also on social media. 604 00:42:06,080 --> 00:42:09,239 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 605 00:42:09,320 --> 00:42:11,239 Speaker 1: savor pod and we do hope to hear from you. 606 00:42:11,719 --> 00:42:14,360 Speaker 1: Savor is production of I Heart Radio. For more podcasts 607 00:42:14,360 --> 00:42:16,080 Speaker 1: to my heart Radio, you can visit the I Heart 608 00:42:16,120 --> 00:42:18,920 Speaker 1: Radio app, Apple Podcasts, or wherever you listen to your 609 00:42:18,920 --> 00:42:22,440 Speaker 1: favorite shows. Thanks as always to our superproducers Dylan Fagan 610 00:42:22,480 --> 00:42:24,759 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 611 00:42:24,800 --> 00:42:34,440 Speaker 1: hope that lots more good things are coming your way.