A
ACIDITY
Palate-cleansing characteristic of coffee grown at high
altitude. Adds acid-like taste to coffee.
AROMA
The fragrance produced by freshly brewed coffee.
B
BACKFLUSHING
Process where you insert a blank/blind portafilter
(filter without holes) into the group handle. You then flush
water through the group head to clean it, this is often
done with espresso machine cleaning detergent.
BARISTA
The artists of the coffee world. They know how to make all
different styles of coffee and often specialise in latte art.
COFFEE TERMINOLOGY & JARGON
BASKET
It holds the ground coffee and allows the pressurised
water to filter through it.
BLIND FILTER
The basket placed inside the portafilter. This is used at
the end of the day for cleaning. The blind filter holds a
detergent used to backflush and clean the espresso
machine.
Lobster Ink Coffee
1.
BLADE GRINDER
Grinder that uses spinning blades to turn whole bean
coffee to ground coffee.
CREMA
Creamy golden layer of foam that makes up 10 - 30% of
the beverage.
BODY
The sensation of heaviness, richness, or thickness and
associated texture when one tastes coffee. Body, along
with flavour, acidity, and aroma, is one of the principal
categories used by professional tasters’ cupping, or
sensory evaluation of coffee.
CUPPA
Procedure used by professional tasters to perform
sensory evaluation of samples of coffee beans. The beans
are ground, water is poured over the grounds, and the
liquid is tasted both hot and as it cools.
BURR GRINDER
Uses rotating flat or cone-like metal disks with sharp
ridges, also known as burrs. This evenly grinds the coffee
beans. A burr grinder is typically adjustable to create very
fine or coarse coffee bean particles.
The key evaluation characteristics are aroma, acidity,
body, and flavour.
CUP WARMING TRAY
Area where you can put the crockery used to pour your
drinks and keep them warm.
D
C
CAFFEINE
A crystalline compound that is found in coffee plants.
Caffeine stimulates the central nervous system and has
no aroma or smell.
DARK ROAST
Coffee beans are roasted until they exude coffee oils.
The style has fallen out of favour among many artisanal
roasters, who believe it overwhelms certain flavours.
COFFEE BEAN
A bean-like seed of a coffee shrub.
DOSE
The volume of coffee grounds required in the basket of
the portafilter to produce the beverage.
CONTROL PANEL
Panel on which buttons and badges can be found used
for heating or any other particulars.
2.
3.
DRIP COFFEE
Coffee made with a filter, a press pot, a percolator or a
countertop coffee maker. Flavour is extracted by contact
with water, but not under pressure.
DRIP TRAY
The drip tray catches excess water.
F
FAIR TRADE
Organisation that aims to empower the growers of coffee
beans, often third world countries. Their policy is to ensure
safe, environmentally friendly means of growing coffee
and to assure fair prices are paid to the coffee farmers.
FLAVOUR
Is the combined sensory impression of both aroma and
taste.
E
ESPRESSO
Concentrated coffee made when hot water is forced at
high pressure through fine coffee grounds. The water
thus taking on the flavour of the coffee beans.
FRAGRANCE
Describes the scent of dry coffee immediately after it has
been ground but before it is brewed.
ESPRESSO SPOUT
Situated at the bottom of the ‘portafilter’ where the liquid
(presumably coffee) will pour into the chosen crockery.
FRENCH PRESS
A way of brewing coffee by pressing beans using a press
pot/ plunger.
EXTRACTION
Drawing flavour from coffee grounds. Coffee can be
under-extracted and taste sour or over-extracted and
taste bitter.
FROTHING
Process of making thick, velvety hot foam from milk using
the steam wand of an espresso machine. Froth is used to
make latte art.
FULL BODIED
A heavier texture. The weightier the coffee on the tongue,
the more body it has.
4.
5.
LIGHT-BODIED
- Less weight on the tongue. A fleeting aftertaste.
G
GRIND
The particle size of ground coffee.
M
GROUP HEAD
It is part of the machine, the porterfilter locks into this.
MEDIUM-BODIED
A smooth, even texture, neither fleeting nor overwhelming.
MOUTHFEEL
The sensation or weight you feel inside your mouth when
tasting coffee.
I
INTENSE
A singular, potent attribute, such as the earthiness of
Sumatra or the smokiness of French Roast.
P
K
KNOCK BOX
Is a (usually metal) box used for disposing used espresso
grounds after a shot has been pulled.
PORTAFILTER
The filter basket and handle on an espresso machine.
It locks into the group head.
PRESSURE & TEMPERATURE DIALS
Indicates the pressure and temperature.
PUCK
L
Spent coffee from a portafilter.
LATTE ART
Creative designs made on the surface of espresso based
drinks.
7.
8.
NOTES
S
STEAM WAND
The small protruding pipe on most espresso machines
that provides live steam for the frothing of milk.
T
TAMPER
A device used to compress coffee inside a filter basket
before beginning the brewing operation.
W
WATER SOFTENING
To prevent espresso machine maintenance problems,
water treatment beyond filtration is needed to remove
dissolved calcium and magnesium.
9.
NOTES
NOTES