Decoding Espresso Jargon: A Glossary of Espresso Terms for Beginners

July 1, 2024

Navigating the world of espresso can be overwhelming for beginners, especially when faced with a barrage of industry-specific jargon. Understanding these terms is essential for brewing the perfect espresso and fully enjoying the coffee experience. This glossary will demystify common espresso terms, providing you with the knowledge needed to become a confident home barista.

Americano

An Americano is a coffee drink made by adding hot water to a shot of espresso. This dilutes the espresso, creating a coffee similar in strength to drip coffee but with a distinct espresso flavor.

Barista

A barista is a person who prepares and serves coffee beverages, typically in a coffee shop. Skilled baristas are knowledgeable about different brewing methods and techniques for creating high-quality espresso drinks.

Crema

Crema is the golden, creamy layer that forms on top of a freshly pulled espresso shot. It is created by the emulsification of oils in the coffee and indicates a well-extracted espresso.

Dose

The dose refers to the amount of ground coffee used to make an espresso shot. It is typically measured in grams and can vary depending on the desired strength and flavor profile of the espresso.

Extraction

Extraction is the process of dissolving coffee grounds in water to create an espresso. Proper extraction is crucial for achieving the right balance of flavors; over-extraction leads to bitterness, while under-extraction results in sourness.

Espresso

Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee under high pressure. It is the base for many other coffee drinks, such as lattes and cappuccinos.

Grouphead

The grouphead is the part of an espresso machine where the portafilter locks in. It distributes hot water evenly through the coffee grounds, playing a critical role in the extraction process.

Latte

A latte is an espresso-based drink made with steamed milk and a small amount of milk foam. It is typically served in a larger cup and has a creamy, smooth texture.

Portafilter

A portafilter is a handle with a basket that holds the ground coffee. It locks into the grouphead of an espresso machine and allows water to pass through the coffee grounds during extraction.

Puck

The puck is the used coffee grounds left in the portafilter after brewing an espresso shot. A well-formed puck can indicate a properly dosed and tamped espresso.

Pull

"Pulling a shot" refers to the process of brewing an espresso. This term originates from older espresso machines that required a lever to be pulled to brew a shot.

Ristretto

A ristretto is a short shot of espresso made with the same amount of coffee but half the water of a regular espresso. It results in a more concentrated, richer flavor.

Shot

A shot of espresso is a single serving of espresso, typically about one ounce. A double shot uses twice the amount of coffee and yields about two ounces of espresso.

Tamping

Tamping is the process of compressing coffee grounds in the portafilter to create an even and level surface. Proper tamping is essential for ensuring uniform extraction.

Steam Wand

The steam wand is a component of an espresso machine used to steam and froth milk. It introduces steam into the milk, creating microfoam for drinks like lattes and cappuccinos.

PID Controller

A PID (Proportional-Integral-Derivative) controller is a device that maintains the temperature of an espresso machine. It ensures stable brewing temperature, crucial for consistent espresso quality.

Brew Ratio

The brew ratio is the ratio of coffee grounds to water used in brewing espresso. It influences the strength and flavor of the final shot, with common ratios being 1:2 (coffee to water).

Pressure Profiling/Flow Control

Pressure profiling refers to the ability to control the pressure at different stages of the espresso extraction process. It allows baristas to customize the flavor and texture of the espresso.

Prosumer

Prosumer espresso machines are high-end machines designed for home use but incorporate commercial-grade features. They bridge the gap between consumer and professional equipment, providing advanced functionality and performance.

Solid piece and great service!

A great buy for beginners, a solid machine. Great service from Nick and super fast shipping! We’ll definitely come back here for an upgrade later on.

Outstanding Machine (But Takes Practice)

This is my first manual espresso machine after starting with a cheap full auto and later upgrading to a semi-auto BES870XL. I love the sheer amount of control that I have over my shots, from the pressure the machine brews at to the amount of water that goes into the shot (more so with a double), pre-infusion time, and flow of the steam coming out of the wand. It takes a lot of time getting dialed in right to produce a good shot, and I am still working on my technique, though it has improved greatly in the past few weeks that I've had this machine.

Out of the box:
I'll start with the most disappointing thing for anyone who reads this: The tamper this machine comes with is a cheap, flimsy, plastic 48mm disc that doesn't even cover the surface area of your 49mm portafilter. If you don't have one already, save yourself the extra wait and get yourself a nice, heavy 49mm tamper when you buy this (I got a solid stainless tamper by Silmur and it's perfect) and throw the plastic one into the trash upon arrival.
Now for the good: Everything was well-packaged in molded styrofoam to minimize the chance of impact damage. Everything came out looking shiny and beautiful with no damage. Assembly was pretty straightforward, and the owner's manual gives you just enough information to get started. Disclaimer: the manual does not tell the user how to adjust the pressurestat if you find that your machine is not in the right zone out of the box, or if you really want to fine-tune your extraction. But fear not: simple but tedious pressurestat adjustments are a quick Google/YouTube search away (butter knife and small ratchet with phillips and flat head bits to get the job done not included).

Brewing with this bad boy requires a ton of patience. If you're new to manuals, do not expect to pull amazing shots right away. Even semi-autos have their nuances, though not nearly as many. First, make sure that you can see the meniscus (that bottom line at the top of your water) in the sight glass. This will ensure that your boiler is neither under nor overfilled. It doesn't take long to heat up and get to pressure. Once it's ready to go, the rest is up to you (take lots of notes; it helps!). After a few weeks of active use, I've just about gotten it down (until I get different beans, that is). The steam wand is another well-designed piece of this machine, and produces the silkiest microfoam I have ever made. You control the output, and it is immediate steam on demand. Do let some out to get the wand up to temp and avoid it shooting straight hot water into your pitcher before frothing it up. Back to brewing: It does seem to run a bit hot, and I've read that the general consensus is that the ideal brewing temperature is right when it gets up to pressure, and then after that the user should to apply a cold cloth to the groupset to keep temperatures down and avoid burnt shots. I'll start following that advice and see how my extraction improves.

I've been having a ton of fun with this machine, and don't think I could ever go back to anything short of a manual espresso machine after this experience. It's definitely one of my favorite additions to my coffee-making collection, and I'll probably love it even more when I finally do pull that perfect shot.

Single dosing blow up

Comiso Coffee is my go to for me espresso machine and Eureka grinder. Fast delivery and free shipping.