Glossary

Arabica	A type of coffee species which grows generally above 3000 ft and produces a rich tasting bean relatively low in caffeine, mostly grown in Latin America.
Automatic Machine	A traditional espresso machine where the amount of water used to make the espresso is pre-programmed.
Backflushing	A process where a blank filter is used to clean the grouphead on a traditional coffee machine.
Bean-to-Cup Machine	A machine that offers a variety of preset black and white coffee options at the push of a button. Often used in self-service situations.
Blend	Espresso is always a blend of different coffees, where the roaster seeks a specific end result with body, acidity, and sweetness coming from the mix of different beans.
Blind Filter	A filter used on your espresso machine to back flush. When used, it allows a build-up of pressure in the grouphead, which, when released, forces cleaner and water through the head and out into the drain.
Burrs	The blades in a grinder that crush the beans to a uniform size suitable for the preparation of coffee.
Crema	The initial light-coloured creamy liquid that comes out when making an espresso.
Cupping	Coffee tasting to evaluate the characteristics within different coffees.
Degassing	The time roasted beans need to release the CO2 trapped inside of the bean when ground, usually a few hours at most to rest, settle, and give their best taste.
Dose	The amount of coffee put into the filter basket.
Espresso	The small amount of coffee made by a machine forcing water through ground coffee under pressure.
Extraction	The amount of coffee released from the beans, usually dependent on the fineness of the grind.
Frothed Milk	Milk that has been expanded by using steam.
Grinder	A machine used to crush beans to a size suitable for coffee making.
Grouphead	Part of the espresso machine where the portafilter is attached to have water forced through the coffee.
Hopper	A container attached to a grinder to store the whole beans until ready to grind.
Portafilter	The handle with a filter basket used to make espresso coffee.
Puck	Coffee bean residue left in the filter basket after the extraction of the espresso.
Robusta	A type of coffee species grown mostly in wet areas of the eastern hemisphere, high in caffeine and can be quite harsh to taste.
Steam Wand	The pipe attached to the espresso machine used to heat and froth milk.
Steamed Milk	Milk that has been stretched and heated using a steam wand.
Tamper	A tool used to flatten, compress, and remove the excess air from ground coffee when making espresso.

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