The long journey to the final goal
Studer launched a series of intensive tests, constantly varying the parameters and verifying his measured results in coffee tastings. ‘In the end, we found the best way of guaranteeing the ideal contact time for the hot water with the freshly ground coffee. That was the moment the pulse extraction process was born,’ explains the head of the laboratory. ‘We force the water at short, precisely measured intervals through the ground coffee and, as a result, extract a maximum of aroma.’ This may sound simple and plausible enough, but it was the result of many months of painstakingly accurate work. Because, as Studer reminds us: ‘The aim is a consistent coffee result at the highest possible level.’ At the end of 2012, the new process was presented to Executive Management. They were bowled over by the flavour and decided that P.E.P.© should be integrated as a revolutionary innovation into the product platform planned for 2015. And now, it is celebrating its debut in the Z6.
In countless blind tastings, both coffee experts and coffee drinkers like us have been unanimous.Thanks to the sophisticated pulse extraction process, the Z6 produces what baristas the world over strive for: the ultimate espresso, brewed freshly from fresh beans, freshly ground, at the touch of a button!
Images: Kurt Pfister