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The Technology Behind
The mypressi TWIST contains a breakthrough
pneumatic technology, patent pending worldwide, that has caused many
industry experts to rate its espresso as being not only the best of any
portable machine, but also better than almost any home
espresso machine costing up to $2,000, more than 10 times its price.
Why is the TWIST unique?
Here's an overview of the technology. Click on the images below for more
information.
Designed and engineered by coffee geeks and pneumatics experts in Los Gatos, California, the TWIST's technology is hidden carefully inside the handle, providing the secret sauce to its amazing performance.
Pressure is needed to force the water through, taking the essential flavours of the coffee with it. For years now the industry has used 9 bars as the standard, and more is definitely not better. You won't get better espresso with 16 bars or more, just as your car won't run any better with 4 times more pressure in its tires. There's a reason for that PSI. It's the perfect balance of pressure against coffee against the amount of water required for a shot.
How much is 9 bars in everyday terms? Well, across a standard 53mm coffee basket it’s equal to almost 300 lbs of force, held for 25 seconds.
The TWIST uses small, standard gas cartridges used in whipped cream dispensers that contain 600psi. But the patent-pending pressure regulator steps it down to 135psi. It does it all automatically.
Temperature, to espresso, is everything. Too low and the extraction will taste sour and undeveloped. Too high and it becomes bitter and burnt. The recommended standard extraction temperature is 195F to 205F, or 90C to 96C.
How do you build temperature stability into a product that doesn’t have it’s own heating system? With great thermal mass comes even greater thermal stability. The refreshed TWIST’s water bowl provides plenty of mass—nearly 1lb of it in the form of a thick, strong metal inner chamber snugly fitted with a heat resistant outer layer of TPV. Bring it up to temperature and it will stay there for the length of the shot and beyond. The gray bands on the chart below show upper and lower limits of the recommended extraction temperatures. The diagonal line in the middle shows the temperature of the TWIST at the point of extraction in the basket itself after preheating for 30 seconds.
Designed and engineered by coffee geeks and pneumatics experts in Los Gatos, California, the TWIST's technology is hidden carefully inside the handle, providing the secret sauce to its amazing performance.
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