brass safety valve designed for espresso pots factory

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The devil is in the details. It is often the smallest things, the particularities, that make all the difference. This is also the case in regards to the preparation of a good coffee, a ritual in which all the steps and every single component play a fundamental role. Among all, one of the most important elements is the Moka valve. Often ignored, it is vital not only for the quality of the coffee, but also for the safety of those who prepare it.

The valve was born with the invention of the Moka Express in 1933. It is a safety valve positioned on the bottom chamber. To better understand the importance of the valve and its use, we need to take a step back and illustrate step by step

If, for some reason, the water fails to pass through the filter, the pressure inside the bottom chamber would begin to increase rapidly. This can happen, for example, when:

This is where the valve of the Moka comes into play. It must open when the pressure is too high. By doing so, it allows the steam to escape regularly, without causing any damage. In short, the Moka’s safety valve provides security. Hence, it should only intervene when the coffee maker is used under abnormal operating conditions.

A long-standing and debated question: how far can you fill the bottom chamber for a state-of-the-art coffee? The Moka valve can come in handy to answer this dilemma. Another important role of the valve is that it acts as a "measuring cup". Its position on the bottom chamber is not accidental. Rather, it indicates to those who prepare the coffee the correct amount of water to use. The only exception is for some special coffee pots that are already equipped with a measuring cup. Ideally the water should reach just below the safety valve.

The Moka valve, therefore, is not a decoration or a mere design element. Rather, it is a very important component for the correct functioning of the coffee maker. It guarantees safety and plays a part in the making of an excellent coffee.

Consequently, it is necessary to keep it clean and maintain it regularly. For example, using tap water to make coffee brings with it the risk of limescale deposits obstructing the hole in the valve. The resulting danger is that it could get clogged.

We have seen that one can simply use hot water to clean the Moka valve. To avoid limescale obstructions, simply move the piston that comes out of the valve along its axis when washing it. To ensure the Moka functions correctly, it is recommended to repeat this checkup periodically.

La Pavoni Lever Safety Valve Gold Brass body code 396738 is used to replace problematic valves, which usually leads to no pressure buildup and strange sounds during heat up.

Need help? Between our library of self-solving materials and our team of espresso experts, we"re dedicated to making your espresso simple, efficient, and most importantly, fun!

Do you want more information on products, unique experiments, and coffee tips? Our YouTube channel has all of the in-depth videos you’re looking for. Visit our Youtube Channel

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The La Pavoni Professional is a lever-pull espresso machine with a 38-ounce boiler capacity that makes sixteen 2-ounce cups of espresso - make one or two cups at a time. An internal thermostat controls thepressure. The unit also features a mounted pressure gauge, a dual frothing cappuccino system and a re-set fuse in case of over heating. Nickel-plated with solid brass boilers. Comes with an instructional video.

The large capacity boiler holds up to 38 ounce of water and is capable of making 16 two ounce cups of espresso. The boiler is made of brass and is chrome plated on the outside. The food safe inside of the boiler is nickel plated. The boiler is ready to brew in about six minutes. Due to the large boiler there is no wait time between steaming and brewing.

The boiler temperature is actually controlled with a pressure controller for quick and accurate response. The boiler will cycle on and off consistently and is set to maintain boiler pressure between .7 bar and 1 bar of pressure.

Three hole commercial style steam wand, for those of you who like to master the art of frothing. Unlike most home machines where you have to wait in between steaming and brewing, the PC-16 is always ready to go.

The exterior has a beautiful lacquered finish therefore any cleaning should be done with a soft cloth. The boiler should be decalcified twice a year. La Pavoni recommends that the gaskets should be replaced every three to five years depending on how long the boiler is left on. The boiler should always be turned off when not in use. There are 35 repair facilities throughout the US for any maintenance work.

The cylindrical body of this model was often made of brass or copper (but also nickel-plated brass, Sheffield steel, silver or porcelain) and was split into two parts: the internal part (boiler) contained the water to be heated, whilst the external part (cavity) collected the coffee infusion and had a valve plug (at the bottom) or a spout (at the top).

The boiling water went through the filter with such force that the liquid hit the internal part of the glass dome and ran down the external part of the container creating a kind of fountain effect.

Small brass coffee maker patented in Paris by Alexandre Lebrun in 1838. Steam pressure operation, it was fed by a spirit burner. The pressure of the steam pushing downwards rather than up was used by Lebrun for his small, ingeniously designed coffee maker. The ground coffee was pressed down using a pestle, in a box-shaped filter at the base of the coffee pot. The cold water was poured in from above. The lid was locked with a special clamp and the pot heated by the alcohol in a little plate at the base. In just four minutes the coffee was automatically poured into the cup through the finely worked spout.

H. Eicke’s machine was patented in Berlin, Germany in 1878. Although the device was balancing and the burner had a self-extinguishing lid and it was very similar to the compensation siphons Balance system, the way it worked was completely different. In this case, the depression of the vacuum of the boiler was not used for filtering the coffee but rather the pressure of the steam which pushed the boiling water from the boiler to the filter containing the ground coffee. When all the water contained in the boiler had gone through the filter, the coffee maker tipped and the lid of the spirit burner dropped to put out the flame. In this way, the preparation cycle finished automatically.

Elegant, with refined finishes and valuable handcrafted decorations, these two Italian coffee makers produced by Invicta are made of copper-brass and nickel-plated brass and have spirit burners. Two cup capacity.

On the left, the A.G. Oikos model in nickel-plated brass produced by Fratelli Carderoni in Milan. When the water was hot, the whistle signalled that it was time to turn the special tap in order to connect up the front filter containing the ground coffee.

Various steam pressure coffee makers, all made of copper and nickel-plated iron, with spirit burners, produced in Ferrara, Italy, by Fratelli Santini bearing the Aquilas brand and by Figli di Silvio Santini bearing the Orso brand. Two to six cup capacity. Operation of this small, charming machine for home use is simple and it is easy to use. The steam pressure pushes the hot water upwards through the coffee filter and the liquid is poured out from the front spout directly into the cups or a coffee pot.

Italian-made Adele and Stella coffee makers in nickel-plated brass. One to four cup capacity. Small travel and camping coffee makers are very compact and easy to use. The spirit burner and the cups are stored at the base of the coffee maker.

Czechoslovak-made coffee maker bearing the Sport brand. Made in steel and aluminium, it has a two cup capacity and the burner is fed with fuel tablets. This coffee maker was ideal for camping and came in a special box containing all the necessary accessories (fuel tablets, small box for sugar and coffee, teaspoon and tongs for handling the boiling coffee pot) for preparing and tasting the coffee.

Group of Italian stove-top coffee makers in aluminium. On the right, there is the characteristic Columbia Cr�me produced by OMG, steam pressure and pump coffee maker, with a six cup capacity. The pump in the handle makes it possible to increase the water pressure for extracting the coffee, making a larger quantity of coffee cream, or crema.

One of the very first versions of the famous Moka Express produced by Alfonso Bialetti in Crusinallo and sold during the post-war period. It has a solid aluminium structure, is octagonal in shape and features a brass safety valve and rubber gasket between the boiler and pot. Produced in models of varying capacity, the Moka brought a radical change to how Italians drank coffee at home, offering them coffee with a new flavour and stronger, and ousting out the Napoletana coffee maker which was popular at the time. Still today, the Moka is considered an icon of Italian-made goods throughout the world.

Italian coffee makers for families in nickel-plated brass produced in the shape of the column coffee makers for bars of the period. On the left, the Snider, on the right the La Pavoni, both from Milan.

Three Italian-made Eterna coffee makers produced by the company Watt in Pavia. Made in nickel-plated brass and cast aluminium, they are shaped like the column bar machines of the period.

Elegant, sophisticated nickel-plated brass coffee makers produced in Italy by S.I.M.E.R.A.C. in Ferrara (and subsequently Milan), with a two to four cup capacity. The coffee filter is set apart from the body of the coffee maker in order to prevent the ground coffee from heating up during machine operation. The spouts pour the coffee directly into the cups resting on the tray at the base.

The TATA coffee maker-cum-alarm clock produced by Turin company G.M.P. is both curious and ingenious. Designed for those who are unable to get up in the morning without having first sipped a steaming cup of coffee, this machine pours the last few drops of freshly-made coffee into the cup at the same time as the alarm goes off.

The French-made Cafeti�re Veritas from Lyons can produce up to six cups of coffee at a time. Made of nickel-plated brass (the 1920 model), it features a characteristic fountain shape and was redesigned for the 1940 Luxe model.

This German model, Paluxette, was very popular in Germany. Produced in solid steel and chrome-plated brass, it could be altered in height using vertical runners in order to adapt to the size of the coffee pot the user had at home. The small travel version to use in the car utilized a 12 volt supply to prepare a single cup of coffee.

The Italian La Victoria Arduino from Turin was produced in steel, nickel-plated brass and Bakelite and could dispense two to three cups of coffee at a time. This beautiful machine was built in the style of the period, bearing the enamelled brass brand of the factory in full view. When the steam reached the right pressure, the upper tap was closed and the hot water pushed through the coffee in the portafilter with a ‘bayonet’ connection and straight into the cups resting on the base.

Original in shape with elegant decorative motifs embossed on the aluminium body, this large electric machine has a four cup capacity. Moreover, the tap at the base of the heater dispensed water for making tea and infusions.

Italian-made coffee pots produced by R.V. in Milan. Made in hand-hammered copper, it works by pressure operation with an electric supply. Two to five cup capacity. With an original, topical design it features fine, carefully produced finishes. The hot water, driven through the filter containing the coffee, poured straight into the cup.

Group of electrical Italian coffee makers with a copper boiler and nickel (or chrome) plated brass body, pressure operation. Two to five cup capacity. The electric cables are clad in two-coloured swab with copper and porcelain pins.

Bavaria model produced in Germany on the left, and a large machine produced in Switzerland on the right, both electric with spouts for pouring the coffee into a jug.

Group of beautiful electric Italian machines in nickel or chrome-plated brass and Bakelite. From left to right: Diana Mignon from Turin, SCM and two models produced by Neowatt in Milan.

Chrome-plated brass coffee maker produced in Italy by Turrini B.T.D.. The various parts that make up this machine, the electrical resistance, boiler and coffee filter, are held together tightly by a clip with a screw.

Moka pots are typically made of aluminium, though they are sometimes made out of stainless steel or other alloys. Some designs feature an upper half made of heat-resistant glass.

Though everyday usage of these pots does not require much in the way of theoretical understanding, a number of physics papers have been written between 2001 and 2009 providing models for the process, utilizing the ideal gas law and Darcy"s law to provide insights into how the pot works, dispelling the popular myth that a Moka pot needs to boil water to brew (the water"s vapor pressure combined with the expanding gas is sufficient), and offering insights into the dynamics of extraction.

The boiler (marked A in the diagram) is filled with water almost up to the safety release valve (some models have an etched water level sign) and the funnel-shaped metal filter (B) is inserted. Italians generally do not preheat the water used, though established baristas such as James Hoffmann and Tristan Stephenson recommend using preheated water in the base.

A gasket ensures a tightly closed unit and allows for pressure to safely build up in the lower section, where a safety valve provides a necessary release in case this pressure should get too high.

The heating of the boiler, A, leads to a gradual increase of the pressure due to both the expansion of the enclosed air and the raised vapor pressure of the increasingly heated water. When pressure becomes high enough to force the water up the funnel through the coffee grinds, coffee will begin to pour into the upper chamber (C). Boiling the water is not necessary – or even desirable – to produce sufficient pressure to brew and extraction temperature is in general not greater than that of other brewing methods.

When the lower chamber is almost empty, bubbles of steam mix with the upstreaming water, producing a characteristic gurgling noise. Navarini et al. call this the "strombolian" phase of brewing, which allows a mixture of highly heated steam and water to pass through the coffee, which leads to rapid overextraction and undesirable results; therefore, brewing should be stopped by removing the pot from the stove as soon as this stage is reached.

Counterintuitively, adding more water to the lower chamber will not allow more coffee to be extracted at the same temperature; in fact, adding water reduces the volume of air whose expansion forces the water of the boiler up in the funnel, so that in typical operating conditions the volume of coffee is proportional to the volume of air in the lower chamber.

Moka pots require periodic replacement of the rubber seal and the filters, and a check that the safety release valve is not blocked. When the rubber seal is new, it might alter the coffee taste, so a couple of "dry runs" can be made, without coffee or with used coffee grounds to "prime" it. It is an urban myth that leaving coffee stains in a moka pot is preferable – the rancid coffee should be scrubbed out of all parts of the pot. Moka pots are generally not dishwasher safe.

The moka pot comes in various sizes based on the number of 50 ml (2 imp fl oz; 2 US fl oz) espresso cups they produce. The following table are the standard sizes for the Bialetti Moka Express.

Moka pots are sometimes referred to as stove-top espresso makers and produce coffee with an extraction ratio slightly higher than that of a conventional espresso machine.

A few companies have introduced variations to the Moka pot design. One such design has incorporated a weighted valve called Cremator or Cremavent as a pressure regulator on top of the nozzle that allows pressure to build up inside the water tank in a manner similar to a pressure cooker. As pressure builds up more quickly in this method (since there is much less leakage of vapour) compared to the standard moka pot, it reaches the level required for water to rise through the ground coffee in a shorter time. The result is coffee brewed at a higher pressure and temperature than the standard pot, making it more similar to espresso and therefore with more visible crema.

Starting with A. Varlamov and G. Balestrino, "La fisica di un buon caffè," Il Nuovo Saggiatore 17(3-4), 59–66 (2001), then Cite journal requires |journal= (help), and then King, Warren D (2008). "The physics of a stove-top espresso machine". American Journal of Physics. 76 (6): 558–565. Bibcode:2008AmJPh..76..558K. doi:10.1119/1.2870524.], and finally

King, Warren D (2008). "The physics of a stove-top espresso machine". American Journal of Physics. 76 (6): 558–565. Bibcode:2008AmJPh..76..558K. doi:10.1119/1.2870524.

"Espresso Italiano Certificato" (PDF). Istituto Nazionale Espresso Italiano. Archived from the original (PDF) on 26 July 2011. Retrieved 30 January 2011.

9Barista is beautifully simple. It has no electronics and only one moving part. The machine produces professional quality espresso by using a new, patented technology that sets it apart from all other espresso machines.

9Barista consistently produces perfect brewing conditions just like the large machines at your local café. The result? Exquisite espresso with a perfect crema. Just be sure you have a good quality grinder designed for espresso and a set of scales with 0.1g resolution.

Safety valves are an important feature of any pressurised boiler. If your pressurestat fails then the safety valve will open up and discharge excess steam. They can get blocked with lime over time and need to be changed if steam starts escaping from the valve - a regular hiss will come from the valve.

The La Pavoni Stradivari is a harmonious pairing of art and ideal. High style Italian chrome and curves meets carefully crafted rosewood knobs and lever handles for the exacting performance that is La Pavoni"s trademark. La Pavoni Stradivari engages all the senses with tactile pleasure for the barista pulling shots as well as the beauty of the machine and always the wonderful taste and aroma of espresso.

This elegant manual espresso maker features a beautiful chrome-plated brass exterior and durable rosewood handles and knobs. Eye-catching profile is inspired by world famous violin maker Antonio Stradavari and designed by Carlo Gallizi in 2005 in celebration of 100 years of la Pavoni creating the finest espresso makers.

The Stradivari comes with a boiler that holds 0.8 liters, enough to brew 8 cups of espresso and a pressurestat that ensures a constant boiler pressure of 0.7 and 0.8 BAR. The machine is equipped with a chrome-plated brass portafilter for cafe-quality espresso and a commercial-style stainless steel steam wand. A fluid sweeping motion of the lever accentuates the subtle curves of the base and provides unlimited control to pull short, medium and long espresso shots. Additional features include a water lever gauge, a safety valve, and a manual reset safety thermometer that shuts off the unit in case of overheating. Remember before you can become a master there is an apprenticeship, La Pavoni manual espresso machines take more time and effort but the results are worth it!