Espresso Glossary

8/9/2019 Espresso Glossary

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When the Glossary is published in its final form, there will be photos associated

with many of the items; but for now, here it is, naked and fresh!

The Espresso Glossary

If you read our History Section (coming soon!) you'll know we're dealing with still-

young technology. You'll also know that home or consumer espresso machine

technology is usually a decade or more behind the commercial side of things.

But this too, is changing. And I fully blame (or thank) the Internet for this.

In the past few years, we've seen an explosion of new machines and technologies

available to the home user. Half a decade ago the thought of paying $400 for a

home espresso machine was considered on the fringe of insanity for most people.

Today many people are considering spending a $1,000 or more on home

machine. And that $1,000 can buy you a machine that has technology and

features you could only find in commercial machines a few years back.

Before we launch full bore into the espresso machine section, I want to stress

something very important - do not consider buying a quality espresso machine

unless you have a quality grinder or plan to also purchase one. I cannot stress

enough the importance of a good grinder to the overall quality of your espresso

production in the home.

I know for a fact that I can make a better shot of espresso with a $300 machine

and a $250 grinder than I can with a $1,200 espresso machine and no grinder, or a

cheap blade grinder. In the world of espresso coffee, the espresso machine is

often the "rock star" for most people - the first and only consideration, but really,the grinder should be the rock star, the sought after device. The espresso

machine compliments a good grinder. Not the other way around.

You'll find out more about quality grinders in the grinder section of this guide

(coming soon) dealing with them.

Espresso Machine Terminology


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latte also serves as the basis for other drinks like flavored lattes, where a sweet

flavored syrup is added. Traditionally, a latte is topped with foamed milk.

Caffe Mocha (or Mocha): similar to a Caffe Latte, the mocha includes chocolate

syrup or powder added to the beverage which results in a coffee and chocolate

taste combination. Chocolate milk is sometimes used but is not recommended

because flavorings achieve better results and the sugar in chocolate milk tends to

crystallize on the steaming wand, making clean up a bit more difficult. Mochas

are often topped with whipped cream.

Cappuccino: is a drink of thirds: one third espresso (regular single or double),one third steamed milk, and one third frothed milk. A traditional cappuccino is a

4.5 ounce beverage, served in a 5 ounce cappuccino cup. A double is 8 or 9

ounces, and everything, the milk, the espresso, the foam is doubled. Can be

topped with cinnamon or other spices or powdered chocolate.

CC: Many espresso machines are made in Europe, and the unit of measurement

often used for boiler sizes is expressed in cc, which is the same as ml or milliliter.

100 cc is 3.38 US fluid ounces.

Coda di topo: Italian for mouse tail which refers to the shape and pour of the

streams of espresso as they leave the portafilter spouts during a brew. Often

used as a judging characteristic of a good pour.

Coffee Bed: see Coffee Pack.

Coffee Pack: is one of the terms used to describe the tamped volume of grinds in

a filter basket prior to brewing a shot of espresso.

Commercial: when used to describe an espresso machine, commercial refers to a

machine that can be used in a commercial environment such as a caf or

restaurant where high volume output is required and durability of parts is

important. Commercial grade machines can brew shot after shot of espresso, all

day long.


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Consumer: when used to describe an espresso machine, refers to a machine

primarily designed to be used in a home under light to medium use.

Control Panel: s the area of the espresso machine where you control most or all

of the machines functions. There is usually a power switch, a brewing control

switch, and a steam control. On some machines there is also a hot water

dispensing control. There are different variants as well: some control panels use

rocker type switches and control knobs; some use push button switches; and

other types use pressure sensitive switches.

Crema Enhancer: an engineered device or design for producing fool proof"crema" (not authentic) when brewing espresso. See also Pressurized Portafilter

or Pressurized Filter. Crema Enhancers do not produce crema the same way that

traditional brewing does, and the results are often poor in taste.

Crema: is one of the sure signs of a properly brewed shot of espresso (in non

crema-enhancing machines) and is created by the dispersion of gases - air and

carbon dioxide - in liquid at a high pressure. The liquid contains emulsified oils,

and forms a dark golden brown layer resembling foam on top of an espresso shot.

Cup Tray: is the part of an espresso machine where you place your cup when you

commence brewing a shot of espresso. The cup tray sits on (or is part of) the drip

tray.

Cup Warmer: the part of an espresso machine that warms espresso cups. It is

usually the top of the machine, sitting over the boiler itself (which is inside the

machine). Not all espresso machines have cup warmers. Some have actively

heated cup warmers (including the Solis SL-90). Cup warmers are beneficial

because a small 1.5 ounce drink can lose its heat very fast if it is poured into a

cold receptacle.

Letter D

Demitasse: the cup that holds a traditional shot of espresso is called a demitasse

the fancy word for the small 3 ounce (or smaller) cup. Demitasses can be made


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of ceramic, stainless steel, or glass, though porcelain is often the preferred

material. The thicker the better, as they must retain heat well in that small 1.5

ounce beverage you craft.

Dispersion Screen: This is part of the Brew Group and is an essential part of an

espresso machine. It serves the purpose of properly dispensing brewing water

over a wide pattern into the portafilter and filter basket, ensuring the entire

coffee bed is saturated with water at the same time.

Dosage: refers to the amount of ground coffee used to produce a shot of

espresso. Usually 7 grams per 1.5 ounce single espresso shots.

Doser: found on many burr grinders, especially those designed to be used with

espresso machines. A doser releases a measure of coffee grounds as you pull on a

lever that is built into the side of the doser.

Double Basket: the most common type of filter basket used with espresso

machines. A double basket can hold roughly 14 grams (or more) of coffee

grounds. See Filter Basket for more details.

Double: refers to a specific way to order an espresso, or to the typical pour of an

espresso. Since the double basket is most often used, a double is what is often

poured. A double is usually between 2.5 and 3 ounces of espresso total volume.

Can also refer to other brewed beverages, including a double Caffe Latte or a

double Mocha.

Drip Tray: sits directly underneath the brew group and catches spillage from the

brewing process. On machines equipped with a 3 way solenoid valve the drip tray

is also used as the drainage area for the expulsion from the valve after a shot is

completed. Drip trays can often be removed to empty or clean, and are made of

plastic or metal.

Letter E

E-61 Group: is a specific grouphead design found on many commercial machines


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and some consumer or prosumer espresso machines. The E-61 grouphead is

actively heated by circulating water drawn off the boiler. This aids in the

temperature stability of the machine. The group also allows for manual (orautomatic) control of preinfusion, or passive water access to the Coffee Puck.

Espresso: the coffee beverage produced by a pump or lever espresso machine.

This Italian word describes a beverage made from 7 grams (+/- 2 grams) of finely

ground coffee, producing 1-1.5 ounces (30-45ml) of extracted beverage under 9

bar (135psi) of brewing pressure at brewing temperatures of between 194 and

204 degrees Fahrenheit, over a period of 25 seconds (+/- 5 seconds) of brew

time. Espresso is what this whole definition list is about!

Extraction Time: See Brew Time

Extraction: is the act of forcing hot water from the boiler though ground coffee,

which in turn extracts flavors, oils, colloids, lipids and other elements that turn

water into brewed coffee or espresso.

Letter F

Filter Basket: is a metal, flat bottomed bowl shaped insert that fits inside a

portafilter. The filter basket holds your bed of ground coffee and has a multitude

of tiny holes in the bottom to allow the extracted beverage to seep through and

pour into a demitasse cup or other receptacle. Most espresso machines include

two filter baskets, a single basket and a double basket, though some machines

feature convertible baskets that allow either a single or double shot of espresso

to be produced from the same basket.

Foam: See Froth.

Froth Aider: (also foam enhancer, pannerello, cappucinatore) is a device that

facilitates the production of milk froth and using the steaming device built into

most espresso machines. These come in a variety of shapes, sizes and

functionality: some are straightforward steam tube enhancements that can draw

air through pin sized holes near the top, and mix it with steam automatically to

froth milk. Others can actually draw milk through a tube, mix it with air and


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shot so good, it must have been blessed by God. This type of shot can improve as

your level of skill improves. A "god shot" from three years ago may be your

average shot today.

Grinds Bin: The container where the ground coffee is output to on a coffee

grinder. Refer to our Grinder section for more information.

Group: See Brew Group.

Grouphead: is the part of the brew group that contains the locking connector for

the portafilter and the dispersion screen. These are usually made out of brass,but sometimes other materials such as stainless steel or aluminum are used. The

grouphead is an integral part of the espresso machine and is also part of

maintaining temperature stability in the machine, essential for producing a

perfect shot of espresso.

Letter H

Heat Up Time: refers to how long an espresso machine requires before it is up to

normal operating temperatures once you switch the machine on. In smaller

consumer machines, the heat up time can be as little as two or three minutes. In

prosumer and commercial machines, it can be as long as 30 minutes. These

machines require a longer time because they have bigger boilers and more metal

components to properly heat up. While the longer heat up times are unfortunate,

they do have a very good purpose longer heat up times usually mean better

temperature stability and recovery times in the espresso machine, meaning they

produce more consistent shots of espresso.

Hopper: refers to the part of a coffee grinder that holds coffee beans. Refer to

our Grinder section for more information.

Housing: this is the main body and shell of an espresso machine. The housing

holds all the internal components, and supports the main exterior parts. Usually

made of plastic or metals such as iron, brass, steel or aluminum.


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Letters I J K

Knockbox: a bin or box with a rubber or wooden bar across a wide opening. Usedto dispense of the spent puck after brewing an espresso shot. The portafilter is

rapped (or knocked) against the bar, and the spent puck of coffee grinds is

knocked out into the bin.

Letter L

Latte: See Caffe Latte.

Lever: refers either to a specific type of espresso machine or a part on an

espresso machine. Lever espresso machines are manual brewing devices that use

a lever to push down a piston, which provides the proper pressure needed to

brew espresso. These machines use a lever and piston instead of a pump to

produce that pressure. You control the lever, thus you are the pump.

Lungo: an espresso shot that is purposely poured "long" or for extra volume.

Where a normal single espresso shot is approximately 1.5 ounces of brew, the

lungo may be 2 or 3 ounces per shot.

Letters M N

Manual: can refer to a class of espresso machines where the operator or barista

manually provides the pressure needed to brew a proper shot of espresso. Lever

or piston espresso machines are manual espresso brewers. The PavoniProfessional is an example of a manual machine.

Manual can also refer to the instructions that accompany a machine. CoffeeGeek

recommends you always read the product manuals that accompany these

complicated machines.

Mocha: See Caffe Mocha.


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Moka Pot: an manual method of making a strong coffee. The moka pot is often

referred to as an "espresso machine" but it is not one, using today's modern

definition of what espresso is supposed to be. A moka pot is usually used on thestovetop (though self-contained, self-powered devices exist), and brews by

forcing hot water through a bed of coffee using the power and pressure of steam.

Most early "espresso" machines prior to the advent of pump or piston driven

machines worked on the same principle of using steam to force water at slightly

higher pressures than normal. A typical moka pot brews using 1.5 atmospheres of

pressure (modern espresso machines use roughly 9 atmospheres, or BARs).

Letter O

Over Extracted: term used to describe coffee or espresso that has had brew

water exposed to ground coffee for too long. Over extracted espresso and coffee

can taste bitter or burnt.

Letter P

Piston: in espresso terminology, a piston is the element in which you force water

at high pressure through a finely ground bed of coffee. The piston usually

operates with a lever or spring to apply the pressure.

Plumbed In: Most commercial espresso machines and many "prosumer" level

espresso machines can be attached to the main water line in your house, giving

constant water delivery to the machine. These machines are referred to as

"plumbed in". These machines can also be hooked up to alternative watersupplies, including water bottles, but need a helper pump to provide the 50-75

PSI of water pressure your home plumbing usually provides to your faucets.

Pod Portafilter: a portafilter specifically designed to use espresso pods. In many

cases, these portafilters are designed according to E.S.E. specifications. (Easy

Serving Espresso).

Pod: a self-contained, pre ground, pre pressed puck of ground coffee. They are


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usually inside a perforated paper filter, and in many cases are sold individually

wrapped to maintain freshness. Illy helped to create this system, and many pods

are based on E.S.E. specifications (Easy Serving Espresso).

Portafilter Sneeze: on pump and piston espresso machines that do not feature a

pressure release system, removing the portafilter too soon after brewing a shot

can result in the instant release of pressure in the brewhead, causing extremely

hot and wet coffee grinds to spray and cause potential injury. When you

complete the brewing of an espresso shot, some of the 135 PSI of pressure

remains in the portafilter, and normally takes 30 seconds to a minute or longer to

bleed off, allowing safe removal of the portafilter.

Portafilter: (also known as a groupo) the device that holds a filter and finely

ground coffee and facilitates quick attachment to an espresso machine.

Portafilters almost always feature a handle for easy handling, and spouts

underneath to allow your espresso to pour into cups. On better espresso

machines, they are made of copper or brass, and are coated with chrome. The

handles are usually wood, bakelite, or plastic. On less expensive machines they

can be aluminum, steel, or other metals and plastics.

Pre Infusion: the act of pre-wetting the bed of ground coffee inside an espresso

machine before actually commencing the brew. Some espresso machines do this

by using the pump; water is pumped to the coffee for a second or two, then

halted for another second or two. After this pause, the pump activates again, and

continues brewing the shot. Super automatics and some automatic machines use

this pre-infusion.

Another type of preinfusion is called "natural" or progressive preinfusion, and

occurs in machines equipped with an E61 grouphead. When the pump is

activated, a secondary chamber must fill prior to full pressure being applied to

the bed of coffee. This gives a 3 to 7 second saturation time for the grounds

before the pressure builds up. This type of preinfusion is preferable to pump and

pause active preinfusion.

There is a school of thought that progressive preinfusion improves overall


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extraction from the coffee.

Pressure Relief System: (also 3 way solenoid) on most commercial machines,prosumer machines, and many higher end consumer espresso machines, a 3 way

valving system exists to immediately remove pressure from the portafilter once

your espresso shot is completed. A check valve is electrically controlled: it is

closed when the machine is not under operation; it opens a passage between the

boiler and the grouphead and portafilter when you are brewing; and it opens a

passage from the grouphead to your drip tray (or other "waste" area) once you

end the brew. This system allows for quick successive brews, without any worry

of a "portafilter sneeze" where the excessive pressure that remains inside aportafilter can spray hot, wet grounds all over should you remove the portafilter

too soon after brewing a shot of espresso.

Pressurestats: on many prosumer and commercial espresso machines, the

temperature of the boiler is maintained not with a thermostat control, but a

pressure gauge control that activates the boiler's heater once the measured

pressure drops too low. It also shuts off the heater when the pressure reaches a

certain point. Pressurestats are almost always found in heat exchanger espresso

machines.

Pressurized Filter: on some espresso machines, a crema enhancing device is

built into the actual filter basket, usually through the function of channeling all

the brewed coffee through a solitary pin hole. This action creates a jet-like

effect that boosts crema production, even in stale coffee or coarse ground

coffee. The Solis machines use pressurized filters.

Pressurized Portafilter: on some espresso machines, a crema enhancing device is

built into the portafilter. These portafilters use normal filter baskets, but the

portafilter itself is designed to channel the brewed espresso through a tiny

pinhole to create a jet-like effect which boosts crema production.

Prosumer: is a term that, when used in describing espresso equipment, implies

machines that often incorporate commercial equipment materials or qualities.

These are machines that could see light commercial usage.


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Puck: is the term used often to describe the bed of coffee grounds after you have

brewed a shot of espresso. Also called a spent puck.

Pull: a term used to describe brewing a shot of espresso. Comes from the action

used to prepare espresso in the 1950s, 1960s, and beyond - pulling on a lever to

cock a spring in a piston group on an espresso machine. Also Espresso Pull, Pull a

Shot.

Pump: two primary ways to deliver water at pressures required for proper

espresso brewing (135 PSI) are through the use of a rotary pump, or a vibratorypump. Most modern day semi automatic, automatic, and super automatic

espresso machines use one of these two pump technologies. See also Rotary Pump

and Vibratory Pump.

Letters Q R

Recovery Time: When brewing espresso shots in succession, the amount of time

you have to wait until your espresso machine is ready to brew again is called

"recovery time". Machines with larger boilers, more powerful heating elements,

or with heat exchanger systems often feature quicker recovery times than

machines with small boilers.

Ristretto: literally, a restricted shot. Most double espresso shots are 2.5 to 3

ounces using 14 or more grams of coffee grounds. A ristretto uses the same

volume (or dose) of grinds, but the operator pours only about 1.5 ounces (ore

less) of espresso in the normal brewing time of 25 to 30 seconds. A ristretto is aricher beverage, much more intense, but also much harder to brew properly.

There is a fine balance between stalling an espresso machine and making a

perfect ristretto.

Rotary Pump: A rotary pump is often found on commercial machines, and

requires water to be plumbed in. They use rapidly oscillating vanes inside a

sealed container to push water at high pressures. Sometimes referred to as a

volumetric pump, or by a trade name, Procon.


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Letter S

Semi-Auto: refers to a class of espresso machines where the pressure for the

espresso shot is automatically controlled by the machine, as is the brewing

temperature. The operator or barista controls the length of the brewing time

manually. The Rancilio Silvia is an example of a semi-auto machine.

Shot: another term to describe a brewed espresso.

Single Basket: a filter basket designed for producing a normal single shot of

espresso. This basket has a narrower bottom portion when compared to a double

basket. This size of filter is rarely used, but included with most espresso

machines.

Single: often refers to a single shot of espresso, equaling 1 to 1.5 ounces of brew.

Spent Puck: see Puck.

Spout(s): refers to the exit area on a portafilter where the brewed espresso pours

out. Portafilters can have one or two spouts, though most come standard with

two spouts.

Stall: (also stalling) occurs when coffee is ground too fine and/or tamped too

hard, and the espresso machine pump cannot produce enough pressure to force

water past the coffee grounds. Most often occurs when attempting to brew a

ristretto shot.

Steam Knob: Most consumer, prosumer, and commercial espresso machines use a

manual valve control knob to release steam from the machine's boiler or

thermoblock. By controlling the knob, you can increase or decrease the amount

of steam pressure released. Steam knobs are used to control the steam used to

froth and steam milk.

Steam Pressure Espresso: This can refer to moka pots or "espresso machines"


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that rely on steam pressure solely to push water through a bed of coffee. Most of

the typical $40 to $80 espresso machines you may see at department stores are

steam pressure espresso makers. They are essentially self-contained, electricmoka pots. Also called steam espresso.

Steam Valve: this is the valve you control with a steam knob, that allows steam

to be released from an espresso machine's internal boiler or thermoblock.

Steam Wand: is a visible, external pipe found on most espresso machines that is

used to froth and steam milk, to provide hot water (on some machines), and heat

espresso cups. Some also use the steam wand to heat water. It is controlled by asteam knob that opens and closes the steam valve inside the machine.

Super Auto: see Super automatic.

Super automatic: a class of espresso machine that can grind, dose, tamp, brew,

and eject a spent puck, all with one push of a button. Some commercial super

automatics can also steam milk automatically, depending on your brew selection.

The Saeco Royal Digital is an example of a super auto.

Letter T

Tall: another word used to describe a large volume beverage.

Tamp: (also tamping) the act of pressing and compacting a bed of loose, finely

ground coffee, in preparation for brewing espresso. Different machines require

different tamping methods. Steam powered espresso requires a leveling tamp,where piston lever, spring lever, and pump espresso requires a more compacting

action. Some prefer a heavy tamping action (using 25 or more pounds of

pressure), others prefer a light tamping action (less than 15 pounds of pressure

exerted).

Tamper: the device used to tamp a bed of loose, finely ground coffee in a

portafilter, in preparation for brewing espresso. Most espresso machines include

a plastic tamper as an accessory, and after market tampers can be bought. They


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are measured in millimeter sizes, corresponding with the filter basket internal

diameter of your espresso machine. Most commercial, prosumer, and high end

consumer espresso machines use a 58mm tamper; other common sizes are 49mm,53mm, and 57mm.

Temperature Stability: is the term used to describe how even an espresso

machine can maintain its temperature throughout the machine, from the boiler

to the grouphead. Prosumer and Commercial grade espresso machines feature a

greater control and evenness of temperature stability, even when brewing

consecutive shots of espresso.

Thermoblock: in some espresso machines, the heating system is shaped similar

to that of a car radiator, a series of heated metal coils or channels which water

must pass through and become progressively hotter as it reaches the boiler.

Thermometer: a device used to measure temperatures. In coffee and espresso, it

can refer to a device with a circular top and long needle to measure milk steam

temperatures, coffee roasting temperatures, or other temperatures.

Thermostats: on most consumer, single boiler espresso machines, the

temperature of the boiler is controlled via a temperature measuring device called

a thermostat. The thermostat (usually) is electrically, mechanically, or

electronically controlled, and can activate and deactivate a heating element,

depending on what temperature it measures.

Letters U V

Under Extracted: in coffee and espresso terminology, this refers to a bed of

coffee that has not been exposed to enough passing water. The resulting brew is

often weak and thin bodied.

Vibratory Pump: is often found on consumer espresso machines, and can be fed

water from a reservoir. Vibratory pumps use a diaphragm that expands and

contracts at great rates, creating a rapid pulse of high pressure water.


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Volumetric Pump: See Rotary Pump.

Letters W X Y Z

Water Filter: Many coffee and espresso machines feature a built in water

filtration system. Some are very rudimentary, consisting of a mesh or metal filter

which water must flow through before reaching the boiler or heating element.

Other systems are more complex, including charcoal or other filter medium

systems that remove impurities, chlorine, and other trace elements from water.

Water Reservoir: Most consumer and many prosumer espresso machines, as well

as most coffee brewers feature a built in tank or container that holds water that

is used by the machine to brew coffee or espresso. The water reservoir also

supplies water to steaming devices on machines that include a separate steam

ability.

Water Softener: some espresso machines and coffee brewers feature advanced

filtering systems that can soften water, helping to prevent limescale (or other)

buildup in the boiler or heating element area.

Documents

Espresso Glossary