Fazekas Éva: A fekete leves, a kávéfőzés története, időszaki kiállítás, 2010. április 23 - 2010. október 25, a Magyar Kereskedelmi és Vendéglátóipari Múzeum, a Magyar Műszaki és Közlekedési Múzeum és a Fazekas & Kimmel Gyűjtemény közös időszaki kiállítása (Budapest, Magyar Kereskedelmi és Vendéglátóipari Múzeum, 2010)

Éva Vámos: STEAM, WATER, VACUUM

Holland nagy kávéfőző gép 1905, F&K gyűjtemény Big Dutch coffee machine, 1905, F&K collection The founders or owners of several trade marks known till today have co-operated at the beginning. E. g. Ernesto Valente had designed for Gaggia, and later became the owner of the firm FAEMA. Three patents by Ernesto Valente can be found at the Hungarian Patent Office as registered licences. In the "true" coffee machines hot water or steam is squeezed with the aid of pressure through the ground coffee. The two main groups of espresso machines are called, by Hungarian catering terminology, "classical" machines (operating with steam and water] and "cream coffee producing" machines (operating with water only). The first industrial coffee machines belonged to the socalled "classical" group. Their main parts were as follows: the frame on which the boiler, the armature and the casing were mounted. The boiler serves for storing the hot water and steam necessary for coffee making. It is made of copper sheets, its inner side is lined, for health reasons, with tin. The valve battery or cooking place is the most important part of the machine. From the valve battery two tubes protrude into the boiler space: one leads into the lower part, the water space, the other one into the upper part, the steam space. Coffee is made with the alternating dosage of water and steam. The coffee prepared this way has a very strong, tart taste. Achille Gaggia manufactured espresso coffee without steam for the first time in 1946. This was called, in Hungarian usage "cream coffee". Gaggia had submitted his first patent as soon as in 1936. In these machines water is boiled automatically under pressure, water of 105-110°C is used for extraction, and pressure of 4-18 atmospheres for squeezing the water through the ground coffee. Cooking time for one portion is 15-20 seconds. The coffee thus prepared is strong and covered by a foamy cream layer, which does not disappear on stirring. Today Gaggia is manufacturing fully automated machines for the catering industry, which control grinding, dosage and preparing of cream coffee by just pushing a button. Out of the machines with hand mechanism only one model is being still prepared, the Achille. This has a vertical cylinder, its material is chromed bronze and stainless steel - it is the manometer only that betrays the hand mechanism. Its height is 50 cm, and it weighs 9 kg. Almost of the same age as Gaggia's company is Elektra founded in 1947 which introduced a great number of 99