| 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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