The History and Technological Development of Coffee Vending Machines

A vending machine is a machine that provides snacks, beverages, newspapers, magazines, lottery tickets, gold, and other products to consumers without a cashier. Items sold via these machines vary by country and region.

The first recorded reference to a vending machine is found in the work of Hero of Alexandria, a first-century engineer and mathematician. His machine accepted a coin and then dispensed a fixed amount of holy water. When the coin was deposited, it fell upon a pan attached to a lever. The lever opened up a valve which let some water flow out. The pan continued to tilt with the weight of the coin until it fell off, at which point a counter-weight would snap the lever back up and turn off the valve.

Despite this early precedent, vending machines had to wait for the Industrial Age before they came to prominence. The first modern coin-operated vending machines were introduced in London, England in the early 1880s, dispensing post cards. The first vending machine in the U.S. was built in 1888 by the Thomas Adams Gum Company, selling gum on train platforms. The idea of adding simple games to these machines as a further incentive to buy came in 1897 when the Pulver Manufacturing Company added small figures, which would move around whenever somebody bought some gum from their machines. This simple idea spawned a whole new type of mechanical device known as the "trade stimulators". The birth of slot machines and pinball is ultimately rooted in these early devices.

The coffee vending machine technology has certainly encountered significant advancements in the past few years. As office businesses continue to grow from time to time, a lot of companies are offering their employees the comfort of using coffee vending machines in their premises. In line with these, many vending machine companies are exploring ways for the technology to be more efficient.

In the past years, vending machines were often considered as flawed due to weak kinds of drinks and lack of choices. However, with the technological advancements, vending machines now utilise tools to ensure that cups are loaded with the right quantity of coffee. Coffee dispensers nowadays also come in a wider variety of sizes and are in fact more cost-effective. In addition, modern units are available in different designs and features, with added tools for people to experience more comfort and convenience with every purchase.

Technological developments in coffee vending machines have also directed a broader selection of drinks available. These drinks range from fair-trade coffee, green teas, and hot chocolates. It is also usual for some machines to offer a variety of cold drinks such as filtered water and fruit juices. To cope with the improvements in the society, there are also hybrid types that are available in the market. This innovation offers the best quality caffeine drinks as well as a richer selection of teas and hot chocolates. Accordingly, since these advanced dispensers are more complicated in terms of function and mechanical details, they require more cleaning and maintenance than the ones in the past. [source : Coffee Vending Machines]

Turkish Coffee : The Traditional Way To Enjoy A Cup of Coffee

Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a pot (cezve), possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material; there is no special Turkish variety of the coffee bean. It is common throughout the Middle East, North Africa, Caucasus, and the Balkans, and in their expatriate communities and restaurants in the rest of the world.

Coffee has affected Turkish culture so much that the Turkish word for breakfast, kahvaltı literally means "before coffee" (kahve means "coffee" and altı "under"), while the Turkish word for brown is kahverengi, literally meaning "the color of coffee". In recent times, Turkish coffee has become less popular than tea (which was grown locally, and could be bought without hard currency), instant coffee, and other modern styles of coffee. At the same time, it is served by international coffee chains such as Starbucks and Gloria Jean's Coffees in their stores located in Turkey, although it remains as an option, not a promoted beverage. 

Another cultural importance of Turkish coffee is that it is one of the most important elements of matrimonial customs. As a matrimonial prologue the prospective groom's family has to visit the prospective bride's family to ask their permission and blessings for the marriage. During this meeting the prospective bride has to prepare and serve Turkish coffee to the guests. For the groom's coffee the bride uses salt instead of sugar so to understand his general characteristics. If the prospective groom drinks his coffee without any sign of displeasure then the prospective bride assumes that the groom is good tempered and patient.

Turkish coffee is normally prepared using a narrow-topped small boiling pot called kanaka, cezve, džezva, xhezve or μπρίκι (bríki) (basically a tiny ewer), a teaspoon and a heating apparatus. The ingredients are very finely ground coffee, sometimes cardamom, cold water and (if desired) sugar. It is served in a demitasse (fincan,  fildžan,  filxhan  or φλιτζάνι (flidzáni)). Some modern cups have handles; traditional cups did not, and coffee was drunk either by handling the cup with the fingertips or, more often, by placing the cup in a zarf, a metal container with a handle.

Traditionally, the pot is made of copper and has a wooden handle, although other metals such as aluminium with a non-stick coating are also used. The size of the pot is chosen to be close to the total volume of the cups to be prepared, since using too large a pot causes much of the foam to stick to the inside of it. The teaspoon is used both for stirring and measuring the amount of coffee and sugar. The teaspoons in some other countries are much larger than the teaspoons in countries where Turkish coffee is common: The dipping parts of the teaspoons in these countries are about 1 cm (0.4 inches) long and 0.5 cm (0.2 inches) wide.

A moderately low heat is used so that the coffee does not come to the boil too quickly—the beans need to be in hot water for long enough to extract the flavour. In a modern setting normal gas or electric heating is satisfactory. Traditional heating sources include the embers of a fire, or a tray about 10 cm (4 in) deep filled with sand. The tray is placed on the burner. When the sand is hot, the coffee pot is placed in the sand. This allows a more even and gentle heat transfer than direct heat.

A well-prepared Turkish coffee has a thick foam at the top (köpük in Turkish), is homogeneous, and does not contain noticeable particles in the foam or the liquid. It is possible to wait an additional twenty seconds past boiling to extract a little more flavour, but the foam is completely lost. To overcome this, foam can be removed and put into cups earlier and the rest can be left to boil. In this case special attention must be paid to transfer only the foam and not the suspended particles.

Turkish coffee is taken at extremely hot temperatures and is usually served with a glass of cold water to freshen the mouth to better taste the coffee. It is traditionally served with Turkish delight. In the Mediterranean and southeastern Turkey, pistachio grains (kakuli/menengiç) may be added into the coffee. All of the coffee in the pot is poured into cups, but not all of it is drunk. The thick layer of sludgy grounds at the bottom of the cup is left behind. [source : Turkish Coffee]

Flavored Coffee : The Fast Growing Area of The Coffee Market

Coffee is a wonderful taste itself, but it also acts very well as the platform for many other flavours. Flavoring coffee is actually an old trick. In the Middle East it is traditional to add cardamom to coffee, while the practice of adding cinnamon has been widespread in Mexico for many years. 

Flavored coffees is an interesting and fast growing area of the coffee market. Today there are over 100 different flavoured varieties available. While coffee connoisseurs may turn up their noses at the idea of spoiling the flavour of their sacred brew, there are definitely moments when a chocolate or cinnamon flavored coffee is just right. 

The growth in popularity of flavored coffee is proof of coffee's versatility and strength. The flavours are added to the beans directly after roasting by spraying them with a carrier oil and then the particular flavouring. Another method is to add a syrup to brewed coffee to make a drink that can be served either hot or chilled with ice to make iced coffee.  

A bit of cinnamon, cloves, vanilla, or other powdered spice can be added to the ground coffee. It should be mentioned that by far the most important flavouring added to coffee throughout the world is milk. [source : Flavoured Coffee]