For the most part, coffee makers are used in the workplace as appliances for brewing the company’s daily java without the hassle of boiling water or using some other inconvenient machine. Some of the best office coffee makers use several different kinds of brewing techniques.

How Coffee Makers Work

Although there are many types of coffee including a set of principles are effective in the most common devices, i.e., coffee grounds in a paper or metal filter in a funnel, which is placed around a glass or ceramic coffee pot. Cold water in a separate chamber, which is then heated to the boiling point and poured into the funnel. It is also called automatic drip-brew. A coffee vending machine will sometimes use this type of brewing technique.

For quite a long time, making a cup of coffee was a deceptively simple process. The roasted and ground coffee is placed in a pan to begin the process and hot water was added, followed by the attachment of a lid to the brewing process. During the 19th and early 20 Century, it was considered sufficient to grind the coffee, add hot water in a pot, cook until it smelled good, and pour it into a cup.

Our modern method for making coffee, drip-brewing, is more than one hundred years old, with minimal change in its design. The French system is a two-pot holding mechanism coffee poured into an upper chamber, where the water flows down into the jug through openings in the bottom of the chamber. Around the same time, a French inventor developed the percolating coffee in which boiling water in a bottom chamber a tube and then trickles through the ground coffee back into the lower chamber.

Coffee Makers in History

There were other brewing popular brewing methods during the nineteenth century, including various machines using the vacuum principle. One such machine, the Napier Vacuum, was invented in the mid 1800s and is an early example. Although usually too complex for everyday use, vacuum devices were estimated to produce a clear brew, and were actually very popular until the mid 20th century.

The basic principle used to brew water was to use a vacuum container in a lower heat content forced by expansion through a narrow tube into an upper chamber with the ground coffee. When the lower vessel was empty and sufficient brewing time had elapsed, the heat was removed and the resulting vacuum drew the brewed coffee through a strainer into the lower chamber, from which it could be decanted.

A modification of this technique, first used two chambers side by side on one type of device using a counterweight to the first after having attached the first. When the near boiling water is forced out of the boiler during brewing, the counterweight is activated and returned to the initial chamber. Since it was relatively automatic, this was a kind of primitive brewing process.

The first vacuum coffee maker was made in 1930 that truly automated the vacuum brewing process, while eliminating the need for a hot plate or liquid fuels. An electrically heated furnace was incorporated into the design of the vacuum brewer. Water is first heated in a conspicuous place in the background, and forcing hot water into the reaction chamber. After the process is finished, the heat is turned off and the right. This was the invention of the first really automatic vacuum coffee maker.

That design was later improved. This improved design used galvanized metal. The vacuum coffee brewer became widespread in the US in the years immediately after the 2nd World War.

Modern Coffee Maker Evolution

From a series of successful commercial coffee machines used in gourmet office coffee, Bunn joined the consumer market at home with a different type of machine that used an automatic drip infusion. In this type of coffee machine, the device uses a reservoir or tank prefilled with water. If the device is switched on, the water is accommodated in the reservoir to near boiling, around 200 degrees, using a thermostatic heater. If the water is mounted in an upper molded shell, it will rise into the tube and a funnel, from the cold water inlet in the lower part of the boiler.

The hot water from the container is then channeled into the pipe to the spray head, where a basket holds the ground coffee. The pour-over method of water displacement tends to produce brewed coffee at a much faster rate than standard drip coffee’s rhythm patterns. Its main drawback is the increased use of electricity to heat the water in the boiler. In addition, the method of moving water is more effective when used to brew coffee at the maximum or near maximum capacity of the machine, which is an advantage for office coffee makers.

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