- Sales Rank: #140453 in Kitchen & Housewares
- Color: Silver
- Brand: Taylor and Ng
- Model: CX-66
- Number of items: 1
- Dimensions: 8.75" h x
5.50" w x
11.00" l,
6.00 pounds
Features
- La Sorrentina Atomic coffee machine is a premium reproduction of "The Atomic" originally designed by Giordano Robbitati in 1947
- The Atomic was a stovetop espresso machine introduced during the Atomic Age (1945-1960)
- Elegant, simple design ensures a trouble-free operation
- High polished Aluminum finish with cool to the touch Bakelite handles
- This coffee machine comes with a cup, filter baskets, holder and instruction booklet
- La Sorrentina Atomic coffee machine is a premium reproduction of "The Atomic" originally designed by Giordano Robbitati in 1947
- The Atomic was a stovetop espresso machine introduced during the Atomic Age (1945-1960)
- Elegant, simple design ensures a trouble-free operation
- High polished Aluminum finish with cool to the touch Bakelite handles
- This coffee machine comes with a cup, filter baskets, holder and instruction booklet
La Sorrentina Atomic coffee machine is a premium reproduction of "The Atomic" originally designed by Giordano Robbitati in 1947. The Atomic was a stovetop espresso machine introduced during the Atomic Age (1945-1960). Elegant, simple design ensures a trouble-free operation. High polished Aluminum finish with cool to the touch Bakelite handles. This coffee machine comes with a cup, filter baskets, holder and instruction booklet. This stovetop machine can be used to make Espresso, Latte, Cappuccino, Macchiato, Mocha, Americano (Long Black), Flat White, Iced Coffee, and hot chocolate. Manufactured to the same specifications and dimensions as the original Italian-made Atomic. Most replacement parts are compatible with many vintage Atomic coffee machines. . Gas or electric stovetops, portable. Bakelite cool to touch handles. Makes 2 to 6 espresso shots. Aluminum construction. Assembly required. 11 in. L x 5.5 in. W x 8.75 in. H
Customer Reviews
Most helpful customer reviews
3 of 3 people found the following review helpful.
By D. Sweedler
I have owned an original Thomas LaCara Atomic espresso machine since 1977 and still use it frequently because it makes a unique style of coffee. I roast my own beans in the oven at 415F to a bit after first crack in 20 minutes, which makes a lighter style roast. I grind them as fine as possible in a a shatter grinder and tamp the ground coffee VERY hard to make a very dense plug. This plug will expand when exposed to the hot water and allow a very slow extraction at relatively high pressure in my Atomic machine. My ugly LaCara pressure gauge is barely functional but I mostly brew at pressures well over 2.5bar. I have been doing this for the whole life of the machine (30 years+) and my safety valve is likely corroded shut as it never releases during brewing. The result is an extremely dense full extraction brew with low volume and a lot of crema, even from less than dark roast beans. Unlike espresso, this extraction has seen much higher heat as this style of machine uses steam heat to force the boiling water through the grounds and does not use a a high pressure water pump to force 180 degree water through the plug as is standard in commercial grade espresso machines. The result is a much fuller extraction that is not to everyone's tastes but has a very high caffeine content compared to espresso. The grounds re completely exhausted compared to a commercial espresso machines much faster and shorter contact time. Did I mention that this machine is different than any espresso machine? That is why a I prefer a much lighter roast bean for my Atomic.Steamed milk made when the machine has hit the higher steam pressures I employ is very dense and has a great long lasting volume. I assume the high heat cooks the milk proteins into a much harder foam bubble that can take a long time before it collapses on my drink. My kids love it when I steam milk with hot chocolate in it for their after dinner dessert.Other rather non standard uses of an Atomic espresso machine are to extract various ground herb, spice and plant mixtures using hot steam water for liqueurs and toiletries. This machine can extract almost any ground plant material to produce a dense and rich hot water extract. I have had great success with extraction of various citrus peel and cinnamon barks etc. One technique that can be used when this machine is heated with an electric hot plate ONLY is to use various percents of food grade ethanol (Vodka, Everclear etc.) mixed into the water. The alcohol mix will boil at a much lower temperature than water and can extract a much more oily or hydrophobic fraction of essential oils compared to straight water. The steam and vapor coming off the machine can be very flammable and a alcohol fire can be very hard to see as it burns with a transparent blue flame so proceed at your own caution and do not use a open flame source for heating alcohol mixtures in this espresso machine. If you are experienced and comfortable with flambe technique in the kitchen than possibly add this to your arsenal. I extinguish any unwanted flame with a prewet large towel soaked in cold water and left next to the hot plate but then again I live in a chemistry lab so working around pyrophoric hazards is just another workaday thing to be assessed before everything is fired up and running smoothly... Why bother with alcohol? The results of using alcohol for coffee liquors is a much smaller and more fully extracted coffee liquid performed at a lower temperature to preserve the volatile odor fraction found in fresh ground coffee beans and various spice mixtures. Desirable for producing many liqueurs and does not require a permit for a still or the even greater flammability hazards associated with distilling alcohol. This is also very desirable for extracting medicinal herbs to make concentrated extracts of various potent herbal mixtures to treat various medical conditions. Enough said.
2 of 2 people found the following review helpful.
By Chris D. Cummings
I have a coffee business so I have used a professional espresso machine for 7 years. This is really much more fun. I am still trying to get just the right mixture of water, grounds and cooking time but it is a joy to use this machine. I considered buying one of the original Atomic machines from Ebay but since this one is made from the original 1947 specifications, I thought I would start out with a fresh machine. Really has great frothing pressure if you follow the on-line forum instructions, it makes a great cappuccino. I have not yet mastered americanas because I can’t consistently make the espresso the same strength – yet. Great fun.
1 of 1 people found the following review helpful.
By Benjamin N. Lewis
I owned an original Atomic machine and am very pleased with the La Sorrentina. It would be nice if they included a spare gasket.
La Sorrentina Atomic Coffee Machine
In Stock! Order Now !11.00" l,
6.00 pounds
Features
- La Sorrentina Atomic coffee machine is a premium reproduction of "The Atomic" originally designed by Giordano Robbitati in 1947
- The Atomic was a stovetop espresso machine introduced during the Atomic Age (1945-1960)
- Elegant, simple design ensures a trouble-free operation
- High polished Aluminum finish with cool to the touch Bakelite handles
- This coffee machine comes with a cup, filter baskets, holder and instruction booklet
- La Sorrentina Atomic coffee machine is a premium reproduction of "The Atomic" originally designed by Giordano Robbitati in 1947
- The Atomic was a stovetop espresso machine introduced during the Atomic Age (1945-1960)
- Elegant, simple design ensures a trouble-free operation
- High polished Aluminum finish with cool to the touch Bakelite handles
- This coffee machine comes with a cup, filter baskets, holder and instruction booklet
La Sorrentina Atomic coffee machine is a premium reproduction of "The Atomic" originally designed by Giordano Robbitati in 1947. The Atomic was a stovetop espresso machine introduced during the Atomic Age (1945-1960). Elegant, simple design ensures a trouble-free operation. High polished Aluminum finish with cool to the touch Bakelite handles. This coffee machine comes with a cup, filter baskets, holder and instruction booklet. This stovetop machine can be used to make Espresso, Latte, Cappuccino, Macchiato, Mocha, Americano (Long Black), Flat White, Iced Coffee, and hot chocolate. Manufactured to the same specifications and dimensions as the original Italian-made Atomic. Most replacement parts are compatible with many vintage Atomic coffee machines. . Gas or electric stovetops, portable. Bakelite cool to touch handles. Makes 2 to 6 espresso shots. Aluminum construction. Assembly required. 11 in. L x 5.5 in. W x 8.75 in. H
Customer Reviews
Most helpful customer reviews
3 of 3 people found the following review helpful.
By D. Sweedler
I have owned an original Thomas LaCara Atomic espresso machine since 1977 and still use it frequently because it makes a unique style of coffee. I roast my own beans in the oven at 415F to a bit after first crack in 20 minutes, which makes a lighter style roast. I grind them as fine as possible in a a shatter grinder and tamp the ground coffee VERY hard to make a very dense plug. This plug will expand when exposed to the hot water and allow a very slow extraction at relatively high pressure in my Atomic machine. My ugly LaCara pressure gauge is barely functional but I mostly brew at pressures well over 2.5bar. I have been doing this for the whole life of the machine (30 years+) and my safety valve is likely corroded shut as it never releases during brewing. The result is an extremely dense full extraction brew with low volume and a lot of crema, even from less than dark roast beans. Unlike espresso, this extraction has seen much higher heat as this style of machine uses steam heat to force the boiling water through the grounds and does not use a a high pressure water pump to force 180 degree water through the plug as is standard in commercial grade espresso machines. The result is a much fuller extraction that is not to everyone's tastes but has a very high caffeine content compared to espresso. The grounds re completely exhausted compared to a commercial espresso machines much faster and shorter contact time. Did I mention that this machine is different than any espresso machine? That is why a I prefer a much lighter roast bean for my Atomic.Steamed milk made when the machine has hit the higher steam pressures I employ is very dense and has a great long lasting volume. I assume the high heat cooks the milk proteins into a much harder foam bubble that can take a long time before it collapses on my drink. My kids love it when I steam milk with hot chocolate in it for their after dinner dessert.Other rather non standard uses of an Atomic espresso machine are to extract various ground herb, spice and plant mixtures using hot steam water for liqueurs and toiletries. This machine can extract almost any ground plant material to produce a dense and rich hot water extract. I have had great success with extraction of various citrus peel and cinnamon barks etc. One technique that can be used when this machine is heated with an electric hot plate ONLY is to use various percents of food grade ethanol (Vodka, Everclear etc.) mixed into the water. The alcohol mix will boil at a much lower temperature than water and can extract a much more oily or hydrophobic fraction of essential oils compared to straight water. The steam and vapor coming off the machine can be very flammable and a alcohol fire can be very hard to see as it burns with a transparent blue flame so proceed at your own caution and do not use a open flame source for heating alcohol mixtures in this espresso machine. If you are experienced and comfortable with flambe technique in the kitchen than possibly add this to your arsenal. I extinguish any unwanted flame with a prewet large towel soaked in cold water and left next to the hot plate but then again I live in a chemistry lab so working around pyrophoric hazards is just another workaday thing to be assessed before everything is fired up and running smoothly... Why bother with alcohol? The results of using alcohol for coffee liquors is a much smaller and more fully extracted coffee liquid performed at a lower temperature to preserve the volatile odor fraction found in fresh ground coffee beans and various spice mixtures. Desirable for producing many liqueurs and does not require a permit for a still or the even greater flammability hazards associated with distilling alcohol. This is also very desirable for extracting medicinal herbs to make concentrated extracts of various potent herbal mixtures to treat various medical conditions. Enough said.
2 of 2 people found the following review helpful.
By Chris D. Cummings
I have a coffee business so I have used a professional espresso machine for 7 years. This is really much more fun. I am still trying to get just the right mixture of water, grounds and cooking time but it is a joy to use this machine. I considered buying one of the original Atomic machines from Ebay but since this one is made from the original 1947 specifications, I thought I would start out with a fresh machine. Really has great frothing pressure if you follow the on-line forum instructions, it makes a great cappuccino. I have not yet mastered americanas because I can’t consistently make the espresso the same strength – yet. Great fun.
1 of 1 people found the following review helpful.
By Benjamin N. Lewis
I owned an original Atomic machine and am very pleased with the La Sorrentina. It would be nice if they included a spare gasket.
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For Sale Online Coffee Maker
- La Sorrentina Atomic coffee machine is a premium reproduction of "The Atomic" originally designed by Giordano Robbitati in 1947
- The Atomic was a stovetop espresso machine introduced during the Atomic Age (1945-1960)
- Elegant, simple design ensures a trouble-free operation
- High polished Aluminum finish with cool to the touch Bakelite handles
- This coffee machine comes with a cup, filter baskets, holder and instruction booklet
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