Free Astronomy Magazine July-August 2014

standing a pressure of about 400 bar (5800 psi), i.e. more than 4 times that found on the surface of Venus and at the depth of the Titanic wreck. The functional diagram of ISSpresso was ready as early as June 2013, and a proto- type of the machine is currently under- going fine-tuning of the last details at Argotec’s laboratories. The circuit deliver- ing the espresso coffee foresees that the water is introduced from time to time through a small pouch for food use (filled from the ISS dispenser), connected by means of a quick coupling sys- tem. The water is first aspirated by a small pump, and then pres- surized and heated through an innovative electrical system. Next, the boiling, pressurized water is forced through the capsule containing the coffee blend, and the freshly produced espresso is served in- side a second pouch for food use, from where the astronaut can finally sip it through a straw. Although some steps of this process seem very similar to those of normal espresso machines, such similarities are really only apparent, since the princi- ples governing fluid dynamics and liquid mixtures in weightlessness (or microgra- vity) conditions are quite different from those experienced on the ground. The func- tional design and performance levels of M essrs. Avino and Lavazza in the Argotec’s laboratories, with the prototype of ISSpresso, during validation and safety tests. A technician shows the circuits which will be suitably scaled down and integrated into the first machine for an “out of this world” cof- fee. In the side video, Avino and Lavazza publicize their initiative. [Lavazza/Argotec]