The unique scent of a coffee after it has been
Widely considered among the best coffees in
the world, Coffee Arabica makes up 50% of all
A professional coffee brewer.
A combination of different types of coffee beans
usually used in making espresso.
The primary brewing mechanism of an espresso
machine.There are many types of boilers, including
aluminum, stainless steel, copper, and brass.
An assembly within the espresso machine which
consists of the group head, the manual lever,
the pressure release system.
Espresso prepared with half-and-half or semi-skimmed
The preferred type of grinder for making espresso
because of the consistently even grounds it
A mild stimulant found in coffee and certain
other foods and beverages.
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
Espresso combined with hot water.
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.
French term meaning 'half cup'. Refers to 1/2
cup of espresso.
A double shot of espresso.
The amount of coffee used for any given brew.
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.
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.
Thick and foamy milk that has been steam irrated.
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.
The main chamber of an espresso machine, which
brings pressurized steam though the coffee in
order to dispense the beverage.
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.
A box into which used coffee grounds from an
espresso machine at disposed.
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").
Espresso mixed with a small amount of steamed-milk.
Cappuccino mixed with chocolate.
An unusual bean with a distinct, slightly acidic
The individual tastes of different coffees
A sweet syrup with a noticeably almond taste,
used to make a number of cocktails, including
The chemical process which occurs when a substance
is exposed to light and air. Oxidation of coffee
grounds can greatly diminish the brews aroma
A coffee cherry containing only one bean instead
of the normal two.
(Proportional, Integral and Derivative):
Electronic device used in many espresso machines
to regulate temperature and and pressure.
A pre-packaged serving of coffee that can be
used in certain machines.
The cupped handle on an espresso machine containing
the ground coffee during brewing.
The mechanism within an espresso machine which
regulates the pressure used to operate the pistons.
Italian for "restricted", this is espresso made
with less water but the same amount of coffee
as usual, making it very concentrated.
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.
A single shot of espresso
The process of using pressure to create a hard
pellet of coffee grounds for espresso machines.
Small, hand-held device used for tamping.
The heating system of an espresso machine.
Temperature-measuring device found in most consumer
The appearance or color of coffee.