Alessi Pulcina espresso machine

He has produced the shape for Alessi after research by the company Illy on the dynamics of heat flow.

A SCIENCE IN ITSELF
The Pulcina espresso machine is capable of making a perfect espresso. By interrupting the coffee flow in time, the "volcanic" phase inside the boiler is avoided, allowing only full-bodied, round aroma to rise into the upper pot. Burnt or bitter espresso taste is passé with the Pulcina.

REVOLUTIONARY DESIGN
After extensive research, the Pulcina espresso machine combines technology with Alessi's project experience. The design is derived from the ideal shape of the boiler identified by Illy. In turn, the name Pulcina derives from the typical V-shaped spout, which is reminiscent of the beak of a chicken, pulcino in Italian. It is designed in such a way that not a drop is missed when pouring. After all, that would be too bad.

CURIOSITY IS THE ENGINE OF PROGRESS
Why would anyone want to know what happens when espresso is brewed in an espresso pot? Because the aim of the research was to find the optimal shape of the espresso pot in order to improve the organoleptic characteristics of espresso and also to make them more pronounced. "Pulcina" is therefore the result of this research.