A

Arabica: A species of coffee known for its smooth, complex flavor, predominant in specialty coffee. Arabica beans are often grown at higher altitudes and are valued for their mild, aromatic taste. Arabica is more sensitive to the environment, contributing to diverse flavor profiles based on growing regions.

Americano: A beverage made by diluting espresso with hot water, resembling the strength and flavor of American-style drip coffee. Originating during World War II, American soldiers diluted espresso to mimic the coffee back home.

Automatic Machines: A great choice for those prioritizing convenience without sacrificing quality. These machines automate the brewing process but still provide some level of control, perfect for environments where time and efficiency are paramount.

B

Barista: A skilled professional in making espresso and coffee beverages. A good barista understands the science of coffee extraction and can adjust variables like grind size and water temperature to enhance the coffee’s flavor. Continuous learning about coffee varieties and brewing techniques is key.

Brew Group: The part of an espresso machine that houses the group head, portafilter, and filter baskets. It plays a crucial role in the espresso brewing process.

Brew Ratio: The ratio of coffee grounds to water, is crucial in determining the strength and flavor of the coffee. For espresso, a common ratio is 1:2. This ratio can vary depending on personal taste and the type of coffee being used.

Burr Grinder: A type of coffee grinder that uses two revolving abrasive surfaces (“burrs”) to grind coffee. It is preferred for its consistent grind size and overall superior flavor extraction in espresso.

C

Cappuccino: A classic coffee drink combining equal parts of espresso, steamed milk, and frothed milk. Known for its rich texture and balance of flavors. The key to a perfect cappuccino is in the frothing technique, aiming for velvety foam.

Crema: The creamy, caramel-colored foam that forms on top of a properly brewed espresso, indicative of a well-extracted shot. Crema is created by the emulsification of oils in the coffee beans when brewed under high pressure.

D

Doppio: Italian for “double,” referring to a double shot of espresso. A doppio uses twice the amount of coffee grounds as a single shot, resulting in a stronger and larger drink.

Drip Tray: A removable component located under the brew group and steam wand of an espresso machine, designed to catch spilled or excess liquid.

E

Espresso: A concentrated coffee brewed by forcing hot water under pressure through finely-ground coffee. It’s the foundation for many coffee drinks and is known for its rich flavor and thick crema. The ideal brewing temperature is between 195°F and 205°F.

E-61 Group: A renowned group head design known for its temperature stability and durability, often found in high-end espresso machines.

Extraction: The process of dissolving desirable compounds from coffee grounds into water to make espresso. Proper extraction is key to achieving the ideal balance of flavors in espresso.

F

Filter Basket: A metal container with small holes that holds the ground coffee in an espresso machine. It is insrted into the portafilter and comes in different sizes for single or double shots.

Flat White: A coffee beverage originating from Australia/New Zealand, made with espresso and steamed milk. Characterized by a higher coffee-to-milk ratio and microfoam, which is smoother and velvety compared to traditional frothed milk.

G

Grinder: A device used to grind coffee beans into grounds suitable for various brewing methods. The quality of the grinder is crucial in espresso preparation, as consistent and fine grounds are key to a balanced extraction.

Grinds Bin (also known as a Dreggs Drawer): A container in a coffee grinder or an espresso machine where spent coffee grounds are colleced after brewing.

Group Gasket: A rubber or silicone seal in an espresso machine’s group head. It ensures a tight seal between the portafilter and the group head, preventing leaks during extraction.

Group Head: The part of an espresso machine where hot water is dispensed onto the coffee grounds. It’s a critical component for achieving even extraction and temperature stability.

L

Latte: A popular coffee drink made with one part espresso and three parts steamed milk, typically topped with a small amount of foam. Lattes offer a milder coffee flavor compared to cappuccinos and are often flavored with syrups.

Lungo: An espresso shot that is pulled longer than a standard shot, resulting in a larger volume and a slightly milder flavor.

M

Macchiato: Literally “stained” or “spotted” in Italian, this drink consists of an espresso with a small amount of milk. The traditional macchiato is a strong coffee with just a hint of milkiness.

Manual Machines: For coffee purists, manual machines offer a traditional approach to espresso making. They require more skill but provide a highly rewarding and personalized brewing experience.

O

Over Extracted: Describes espresso or coffee that has been brewed too long, leading to a bitter and harsh flavor due to excessive extraction of compounds.

P

Portafilter: The handle and basket used in an espresso machine to hold the coffee grounds during brewing. Essential for proper espresso extraction, ensuring even water distribution through the coffee grounds.

Pre-Infusion: A process in espresso brewing where water is gently applied to the coffee grounds before full pressure extraction, allowing for even saturation and a more balanced extraction.

R

Ristretto: A short shot of espresso made with the same amount of coffee but half the amount of water as a regular shot, resulting in a more concentrated and often more flavorful beverage.

Robusta: A species of coffee known for its strong, often harsh flavor and higher caffeine content compared to Arabica. Robusta is easier to cultivate and is commonly used in espresso blends for its rich crema and full body.

Rotary Pump: A type of pump used in commercial and high-end espresso machines, known for its durability and ability to provide stable water pressure for consistent espresso shots.

S

Semi-Automatic Machines: Ideal for those who enjoy being involved in the brewing process, offering a balance between manual control and automated features. These machines allow you to refine your barista skills while ensuring consistent quality.

Shower Screen: A perforated metal plate in the group head of an espresso machine that evenly distributes water over the coffee grounds, ensuring uniform extraction.

Single Origin: Coffee sourced from a single location or farm, known for unique flavor profiles that reflect their specific growing conditions. Single-origin coffees offer distinct tastes and are often preferred by coffee enthusiasts for their clarity of flavor.

Shot: A term for a single serving of espresso, typically about 1 oz (30 ml). A well-pulled shot of espresso is characterized by its rich flavor and crema.

Solenoid: An electromagnetic valve in many espresso machines, particularly in semi-automatic and automatic models. It controls the flow of water and pressure in the machine, and helps to release the pressure and dry the coffee puck after extraction.

Super-Automatic Machines: The ultimate in convenience, these machines handle everything from grinding the beans to brewing the espresso. Ideal for high-volume settings or for users who prefer a quality cup with minimal effort.

T

Tamper: A tool used to evenly press ground coffee in an espresso machine’s portafilter. Proper tamping is crucial for even extraction and to prevent water from channeling through the coffee grounds.

Thermoblock: A type of heating system in espresso machines that quickly heats water to the ideal temperature for brewing espresso, improving energy efficiency and reducing heat-up time.

U

Under Extracted: Refers to espresso or coffee that has not been brewed long enough, resulting in a weak, underdeveloped flavor due to insufficient extraction of coffee compounds.

V

Vibratory Pump: A common type of pump in home espresso machines. It uses rapid vibrations to build the pressure needed for espresso extraction.