Pressure: The Story of the Strada EP
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Transcript of Pressure: The Story of the Strada EP
Pressure The Strada Story
Pressure: The Strada Story
Change in Coffee Vocabulary
• No more bold, mild, smooth, etc.
• Flavor Notes • Single Origin • Going to Origin • Direct Trade • Focus on
Transparency
How will this change espresso?
Coffee Roasted for Espresso
The roast of the coffee dictates the brew method
Pressure: The Strada Story
Traditional Mentality Coffee roasted for an espresso
machine
New Mentality The espresso machine is
adaptable for any roast of coffee.
Pressure: The Strada Story
We set out to…
Pressure: The Strada Story
Create a machine that allows the
barista to extract espresso that
reflects the characteristics found
when cupping a coffee.
A machine that puts control of all
espresso extraction variables at
the baristas finger tips.
A machine that works.
The Street Team
•What do coffee professionals want?
•Started with 20 members.
•Initially met in Atlanta during SCAA 2009.
•Continued communication through an online forum.
•Street Team consists of 300ish members.
•“Strada” is street in Italian.
Pressure: The Strada Story
Manual Paddle The most advanced machine
featuring traditional La Marzocco technology
Pressure: The Strada Story
• Mechanical Mix Valve
• Individual Brew Boilers
• Hot Water Mix Valve
• Large Drain Tray
• Large Display with Shot Timers
• Easier Access to temp. Control
• Lever Controlled Steam Wands
• Strada Body sits lower to the bar
The Strada Release, SCAA, Anaheim, California 2010
Pressure: The Strada Story
Pressure: The Strada Story
Pressure: The Strada Story
Pressure Summit February 2011
The Goal To find a unified, barista-approved
methodology for pressure profiling.
Hypothesis: One pressure profile would be found
that would make the flavor of the espresso match the flavors experienced
while cupping the same coffee.
Pressure: The Strada Story
18 grams of coffee 30-35 grams extracted Temperature of 201*
Extraction time of 30 seconds
Pressure was the only variable changed in process.
Pressure: The Strada Story
18 grams of coffee 30-35 grams extracted Temperature of 201*
Extraction time of 30 seconds
Pressure was the only variable changed in process.
Pressure: The Strada Story
What was different between the various coffees?
In Italy: Coffee was lightly roasted
Medium & Dark Roast Levels •Coffee is roasted further •Less organic matter •Broken down cellular structure •Coffee has less density
What if we simply peek at less pressure?
Pressure: The Strada Story
18 grams of coffee 30-35 grams extracted Temperature of 201*
Extraction time of 30 seconds
Single-Estate, Medium Roast, Medium Density
Pressure: The Strada Story
18 grams of coffee 30-35 grams extracted Temperature of 201*
Extraction time of 30 seconds
Darker roasts, lower altitude, lowest density coffees
Pressure: The Strada Story
18 grams of coffee 30-35 grams extracted Temperature of 201*
Extraction time of 30 seconds
What about coffee roasted for espresso or blends?
Pressure: The Strada Story
Secondary Goals Less down time
Lower failure rate
Easier to maintain & repair
Mechanical Parts
Moving parts
Wear and tear
Break down
Electronic Parts
Less movement
Lower failure rates
Last longer
Pressure: The Strada Story
Strada EP Steam Wands • First of its kind electronic valve.
• A steam wand which requires no rebuilds, just an annual cleaning.
Strada EP Gear Pump
•The same design as hydraulic helicopter pumps
•Extremely Reliable- Used in situations where lives are on line.
Strada EP Paddle Control
• Similar to the click wheel control of an iPod Classic.
• Control has a lifespan of 100 million cycles.
Pressure: The Strada Story
Pressure: The Strada Story
The Strada Body Design
•Components that need the most attention are positioned to be easily accessible through a minimal number of panels.
Pressure: The Strada Story