The first, pressurized packaging, came in 1934, just one year after the company’s founding. By adding inert nitrogen gas under pressure, an oxygen-free environment forms as illycans are sealed, preserving essential aromas and promoting mingling of coffee’s naturally occurring oils. Result: coffee that not only stays fresher longer than under any other packaging method, but whose flavor is actually enhanced over time by its surroundings.
The second, came just one year later, in 1935: the Illetta, precursor of the modern espresso machine that, for the first time, separated pressure and heating elements. Result: espresso that is consistently round, rich and balanced, not bitter or burnt-tasting.
1974 saw illy’s third revolutionary invention: pre-tamped, pre-dosed, expertly ground espresso in single serve paper pods. Result: delightful espresso in reach of anyone, anywhere – at home, at the office, or at a favorite café or restaurant. The system, called ESE (Easy Serving Espresso) became an industry standard
illy’s latest major innovation is Iperespresso, an exclusive capsule-based espressopreparation method that extracts coffee in two distinct phases, the first a rapid “hyperinfusion,” the second an emulsification process. Result: authentic espresso with a remarkably rich, velvety and long-lasting crema – at the touch of a button.
We enjoy it every day, so it may seem simple. But coffee is actually quite complex: a universe unto itself. The study of coffeedates back to 1500, starting from a rudimentary exploration of its chemical identity. Today’s coffee research encompasses multiple scientific disciplines including genetics, agronomy, botany, physics, mathematics, chemistry, biochemistry, biology, engineering, physiology and psychology.
Any wonder illy saw fit to establish four research facilities of its own?
For the study of the chemistry and flavor profile of coffee, and assessment of green and roastedcoffee quality.
For investigating the relationshipbetween sensory stimuli triggered by coffee, and our cognitive and emotional responses.
Where the learning from AromaLab and SensoryLab are applied to new technologies and solutions to continuously improve illy’s signature blend.
For the study of the many biologicalaspects coffee’s makeup, the characteristics of the coffee plant and the nature of the plant’s interactions in various climates and environments.
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