1. PiccoloJULY 2014
BACK TO THE
BEAN
History behind the
invention of coffee
machines
Page 4
THE ART OF
COFFEE
How to perfect
the skill of latte
art
Page 6
ASK THE
PANEL
See what the experts
have to say about
coffee
Page 8
a short and simple guide to coffee

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5. 4
THE HISTORY OF COFFEE MAKERS
Words and photos by Nadia Dimattina
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Loved around the world, Robbiati’s
patented coffee machine is a classic design
of the ‘Atomic Age’, known simply as the
Atomic. This machine truly embodies the
explosive energy and creativity of the post-
war era of the 20th Century Italian coffee
machine design originally created in Italy by
Robbiati. Later the machine was patented
in Austria by Desider Sterm who designed
multiple variants of the basic Atomic
form. His creative and wonderful designs
are now rare collectors’ items which are
prized possessions for coffee lovers. Yet
another version of the Atomic design was
manufactured in Hungary adding to this
continual evolution of the fantastic atomic
models between 1948 until around 1975.
The all new ‘La Sorrentina’ Atomic
type coffee machine is the result of close
collaboration with manufacturers in
Australia and Taiwan.
The key goal through creating this
machine was to produce a new coffee maker
worthy of the vintage Atomics.
The manufacturers were united through
their love of fine coffee and appreciation
for the beauty of the original vintage
design. The new La Sorrentina brand
coffee machines are manufactured to the
same specifications and dimensions as
early Italian made Atomics’ that date from
the mid 1950’s making it a popular item
amongst coffee lovers today.
Each ‘La Sorrentina’ machine is a truly
impressive coffee maker that will last a
life-time with a minimum of care. It allows
home baristas, to easily produce 2 to 6
espresso sized ‘shots’ and quickly froth
and heat milk for delicious cappuccinos. Be
amongst the first to experience this modern
version of the iconic and vintage Atomic
design today by purchasing online from a
range of exclusive Australian retail outlets.
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BACK TO THE BEAN

6. The art of coffee
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7. Let’s face it. If you are a coffee lover, then your
barista is one of the most important people in your
life. Whether it be a cold foggy morning, or a lazy
afternoon, this talented person can serve you with all
the liquid energy your body is longing for, in a simple
cup of coffee. Baristas can not only create every type of
caffeinated concoction, but also can delight you through
the special skill of latte art. Have you ever wondered
what techniques this wizard might be hiding? Are they
telling you everything that there is to know about the
secrets of latte art? Here are few of the best things you
need to know when creating latte art: Firstly, you need
cold and fresh milk, making sure you don’t expose it to
heat or light before you steam it. Next is the espresso.
Make sure that the espresso is fresh and has a good thick
and strong layer of crema as it is very difficult to create
good latte art without good crema on your espresso.
Time to steam the milk. Turn on the steam completely
holding the jug with both hands. Slowly lower the jug
until the tip of the steam wand breaches the surface of
the milk.
Key tip: You should hear the foam being created but
you should not see it. Once you have enough foam,
insert the steam wand deeper into the milk, creating a
whirlpool inside the jug, or better known as texturing
the milk.
It is suggested that you steam the milk whilst the
espresso is being brewed so that you can pour the milk
as soon as possible, as the foam will start separating
very quickly. Once you have passed this stage, you
are up to pouring the milk. When pouring, go from
the back of the cup to both sides, and pour with a
steady speed through the crema. However, don’t pour
too slowly as this will leave the foam behind in the
jug! Then again, you cannot be too fast as it will break
the crema apart. Now slowly but steadily move the
pitcher from side to side in the jug in one spot until
you see the foam appearing. Once you see the foam
break through, you can start being creative and begin
pouring patterns. Latte art requires practise, so don’t
give up on your first trial. If you stick to the right rules
anybody can do it! Best of luck!
Words and photography by Nadia Dimattina
THE BARISTAS GUIDE TO LATTE ART
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8. Review of coffee from the experts discussing the origins,
the blend. roast and the secret to making a good coffee
ASK THE PANEL
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9. Coffee is grown between the tropic of Cancer
andthetropicofCapricorn.Itisoneofthemost
valuable primary products in world trade. In
the coffee industry, beans are classified by
their country of origin. Generally, the origin
will provide a typical cup profile for a bean
which will guide a roaster in deciding how
to effectively utilise the coffee beans. The
origin and conditions in which a coffee bean
is grown will play an important role in the
overall quality of the bean.
Blending coffee is a fine art that marries coffee
beans from different origins to enhance the
best qualities that each origin produces that is
unique to the coffee plantation. The blend also
contributes significantly to the coffee brand’s
point of difference in a very competitive
marketplace. The roasting process is subject
to the type of roaster (gas or electric) or the
size of the roaster. Therefore the larger the
roaster the longer the roasting time.
The secret to making a good coffee includes
the following: filtered water, clean and quality
equipment, premium coffee beans and a
balanced coffee blend as well as the correct
coffee extraction. To create the perfect coffee
you must enhance your product knowledge,
ensure correct coffee group handle dosage,
accurate steam wand temperature on the
machine as well as quality pure full cream
milk for texturing. It all comes down to your
attention to detail, treating the customer as
the most important person and also your
own passion and self- belief.
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COFFEE BROKER
COFFEE ROASTER
BARISTA

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