A
B
C
D
E
F
G
H
K
L
M
O
P
R
S
T
A
Aroma:
The unique scent of a coffee after it has been
brewed.
Arabica:
Widely considered among the best coffees in
the world, Coffee Arabica makes up 50% of all
coffee consumption.
To the
Top
B
Barista:
A professional coffee brewer.
Blend:
A combination of different types of coffee beans
usually used in making espresso.
Boiler:
The primary brewing mechanism of an espresso
machine.There are many types of boilers, including
aluminum, stainless steel, copper, and brass.
Brew
Group:
An assembly within the espresso machine which
consists of the group head, the manual lever,
the pressure release system.
Breve:
Espresso prepared with half-and-half or semi-skimmed
milk.
Burr
Grinder:
The preferred type of grinder for making espresso
because of the consistently even grounds it
produces
To the
Top
C
Caffeine:
A mild stimulant found in coffee and certain
other foods and beverages.
Cappuccino:
An espresso drink made from 1/3 espresso, 1/3
steamed milk, and 1/3 frothed milk. The frothed
milk is what gives cappuccino its distinctive
look. 
Coffee
Americano:
Espresso combined with hot water.
Crema:
The orange-red foam that remains on top of a
cup of espresso for a short period after brewing.
The presence of crema is a sign of a good brew.
Cupping:
Coffee-Tasting.
To the
Top
D
Demitasse:
French term meaning 'half cup'. Refers to 1/2
cup of espresso.
Doppio/Double:
A double shot of espresso.
Dosage:
The amount of coffee used for any given brew.
Drip:
Regular Coffee
To the
Top
E
Espresso:
The result of a brewing process that uses pressure
to both speed up the brew as well as extract
the best parts of the coffee bean.
Extraction:
In an espresso machine, extraction is the process
of forcing hot water from the pressurized boiler
through the coffee, thereby extracting all the
best parts of the bean.
To the
Top
F
Foam:
Thick and foamy milk that has been steam irrated.
French
Press:
Also referred to as a plunger pot, a machine
that makes coffee by soaking grounds in water
and than forcing the water through a filter
to remove the grounds.
Froth:(See
Foam)
To the
Top
G
Grouphead:
The main chamber of an espresso machine, which
brings pressurized steam though the coffee in
order to dispense the beverage.
To the
Top
H
Hard
bean:
Beans grown at altitudes between 4,000 and 4,500
feet. Because the beans mature slower at these
altitudes, the become harder than beans grown
closer to sea-level.
To the
Top
K
Knock
Box:
A box into which used coffee grounds from an
espresso machine at disposed.
To the
Top
L
Latte:
A shot or two of espresso that has been poured
into a cup filled with steamed milk and topped
off with foamed milk (about a 1/4").
To the
Top
M
Macchiato:
Espresso mixed with a small amount of steamed-milk.
Mochaccino:
Cappuccino mixed with chocolate.
Mocha:
An unusual bean with a distinct, slightly acidic
flavor.
To the
Top
O
Organoliptic:
The individual tastes of different coffees
Orgeat:
A sweet syrup with a noticeably almond taste,
used to make a number of cocktails, including
the Mai-Tai.
Oxidation:
The chemical process which occurs when a substance
is exposed to light and air. Oxidation of coffee
grounds can greatly diminish the brews aroma
and flavor.
To the
Top
P
Peaberry:
A coffee cherry containing only one bean instead
of the normal two.
PID
(Proportional, Integral and Derivative):
Electronic device used in many espresso machines
to regulate temperature and and pressure.
Pod:
A pre-packaged serving of coffee that can be
used in certain machines.
Portafilter:
The cupped handle on an espresso machine containing
the ground coffee during brewing.
Pump:
The mechanism within an espresso machine which
regulates the pressure used to operate the pistons.
To the
Top
R
Ristretto:
Italian for "restricted", this is espresso made
with less water but the same amount of coffee
as usual, making it very concentrated.
Robusta:
A type of coffee grown mostly in Southeast Asia
and Africa. It is cheaper than most coffees
and lacks much of the flavor and aroma of the
more expensive beans.
To the
Top
S
Solo:
A single shot of espresso
To the
Top
T
Tamping:
The process of using pressure to create a hard
pellet of coffee grounds for espresso machines.
Tamper:
Small, hand-held device used for tamping.
Thermoblock:
The heating system of an espresso machine.
Thermostat:
Temperature-measuring device found in most consumer
espress-machines.
Tone:
The appearance or color of coffee.
To the
Top
