An Espresso Glossary

One of the most common types of questions I see in my inbox goes like this.
"What is BAR?" or "What is a vibe pump?"
Terminology exists in all things. Camera guys talk about ISO and f stops. Espresso
people talk about BAR, shot times, ristrettos, etc etc, and it gets quite confusing
for the newbie. Because of this, we're currently working on the massive Espresso
Guide, and a big part of that guide is the Glossary Section. As the Guide develops
and transforms, I've decided to post the Glossary for two reasons. First up, if you
see anything missing or believe something is not presented accurately, by all
means leave a comment (complete with your own glossary description if you
like!) in the forum thread associated with that article.

Second, this will be online until the full Guide is published, so that people can
easily reference some of the more (and less) common terms that they may be
otherwise confused by.
When the Glossary is published in its final form, there will be photos associated
with many of the items; but for now, here it is, naked and fresh!

The Espresso Glossary

If you read our History Section (coming soon!) you'll know we're dealing with still-
young technology. You'll also know that home or consumer espresso machine
technology is usually a decade or more behind the commercial side of things.

But this too, is changing. And I fully blame (or thank) the Internet for this.

In the past few years, we've seen an explosion of new machines and technologies
available to the home user. Half a decade ago the thought of paying $400 for a
home espresso machine was considered on the fringe of insanity for most people.
Today many people are considering spending a $1,000 or more on home
machine. And that $1,000 can buy you a machine that has technology and
features you could only find in commercial machines a few years back.

Before we launch full bore into the espresso machine section, I want to stress
something very important - do not consider buying a quality espresso machine
unless you have a quality grinder or plan to also purchase one. I cannot stress
enough the importance of a good grinder to the overall quality of your espresso
production in the home.

I know for a fact that I can make a better shot of espresso with a $300 machine
and a $250 grinder than I can with a $1,200 espresso machine and no grinder, or a
cheap blade grinder. In the world of espresso coffee, the espresso machine is
often the "rock star" for most people - the first and only consideration, but really,
the grinder should be the rock star, the sought after device. The espresso
machine compliments a good grinder. Not the other way around.

You'll find out more about quality grinders in the grinder section of this guide
(coming soon) dealing with them.

Espresso Machine Terminology

On the CoffeeGeek site you'll often find a variety of technical and specialty terms
talking about espresso machines. Grouphead, gasket, BAR, extraction time, etc
etc it can all get confusing. The following is a glossary of some of the common
(and uncommon) terms you may read, and what they represent. Please note
there is some crossover with coffee machine terminology.

# | A | B | C | D | E | F | G | H | IJK | L | MN | O | P | QR | S | T | UV | WXYZ

Numbers

3 Way Solenoid: See Pressure Release System.

Letter A

Automatic: can refer to a class of espresso machines that require you to grind,
dose and tamp your coffee into a portafilter, but the machine brews for a
predetermined volume and provides the required pressure automatically. The
Solis SL-90 is an automatic espresso machine.

Letter B

BAR: Pressure rating used on most pump driven espresso machines. 9 BAR, the
typical accepted pressure for brewing espresso is 8.8 atmospheres of pressure or
130 pounds per square inch. Almost every consumer espresso machine with a
vibratory or rotary pump is capable of producing this pressure consistently.

Barista: is the Italian term for the person who operates the espresso brewing
equipment at a cafè or coffee house. When you become proficient at brewing
your own espresso drinks, you might regard yourself as an accomplished barista.

Boiler: the main heating unit for water in an espresso machine. Made of brass,
stainless steel, copper or aluminum, the boiler is one of the most important
components of the machine.
Brew Group: the area of the machine that contains the grouphead and portafilter
and filter baskets. Some brew groups (see E61) are actively heated, some are
passively heated by the boiler through metal on metal contact. The entire brew
group should be sufficiently heated in order to brew a proper espresso. The term
brew group also refers to the removable assembly found inside super automatic
espresso machines.

Brew Temperature: is often referred to in espresso machines. Opinions do vary,

but the general concensus is that espresso should be brewed with water that is
between 190 and 205F (at sea level) in order to obtain optimal extraction.

Brew Time: is used as one of the indicators of a good espresso shot. Brew time is
calculated from the moment the pump switch is activated, until the pump switch
is turned off. The guideline for a proper brewed espresso is between 25 and 30
seconds.

Burr Grinder: is the recommended type of grinder for proper espresso making. A
burr grinder features two disks, one stationary, one rotating, which slice away
portions of a coffee bean into very fine particles. Please read our Buyer’s Guide
to Coffee Grinders for more information.

Letter C

Cafè Crème: an espresso type beverage brewed in a similar manner to normal

espresso. However, where espresso is brewed at a pace delivering roughly 1.5
ounces over 25 seconds (or 3 ounces for a double in 25 seconds), cafè crème is
brewed at a faster pace – as much as 5 ounces or more in 25 to 30 seconds. This is
achieved by altering the grind of the coffee to allow for more flow through into
the cup. Under no load, a properly running pump driven espresso machine should
deliver between 2.5 to 3.5 fluid ounces every 10 seconds. By altering the
coarseness of your grind, you alter the flow rate of your brewed beverage.

Caffe Latte: (or cafè latte) a beverage that is based on espresso (or moka coffee)
combined with steamed milk. This is a very popular beverage in America. The
latte also serves as the basis for other drinks like flavored lattes, where a sweet
flavored syrup is added. Traditionally, a latte is topped with foamed milk.

Caffe Mocha (or Mocha): similar to a Caffe Latte, the mocha includes chocolate
syrup or powder added to the beverage which results in a coffee and chocolate
taste combination. Chocolate milk is sometimes used but is not recommended
because flavorings achieve better results and the sugar in chocolate milk tends to
crystallize on the steaming wand, making clean up a bit more difficult. Mochas
are often topped with whipped cream.

Cappuccino: is a drink of thirds: one third espresso (regular single or double),

one third steamed milk, and one third frothed milk. A traditional cappuccino is a
4.5 ounce beverage, served in a 5 ounce cappuccino cup. A double is 8 or 9
ounces, and everything, the milk, the espresso, the foam is doubled. Can be
topped with cinnamon or other spices or powdered chocolate.

CC: Many espresso machines are made in Europe, and the unit of measurement
often used for boiler sizes is expressed in cc, which is the same as ml or milliliter.
100 cc is 3.38 US fluid ounces.

Coda di topo: Italian for “mouse tail” which refers to the shape and pour of the
streams of espresso as they leave the portafilter spouts during a brew. Often
used as a judging characteristic of a good pour.

Coffee Bed: see Coffee Pack.

Coffee Pack: is one of the terms used to describe the tamped volume of grinds in
a filter basket prior to brewing a shot of espresso.

Commercial: when used to describe an espresso machine, commercial refers to a

machine that can be used in a commercial environment such as a cafè or
restaurant where high volume output is required and durability of parts is
important. Commercial grade machines can brew shot after shot of espresso, all
day long.
Consumer: when used to describe an espresso machine, refers to a machine
primarily designed to be used in a home under light to medium use.

Control Panel: s the area of the espresso machine where you control most or all
of the machine’s functions. There is usually a power switch, a brewing control
switch, and a steam control. On some machines there is also a hot water
dispensing control. There are different variants as well: some control panels use
rocker type switches and control knobs; some use push button switches; and
other types use pressure sensitive switches.

Crema Enhancer: an engineered device or design for producing fool proof

"crema" (not authentic) when brewing espresso. See also Pressurized Portafilter
or Pressurized Filter. Crema Enhancers do not produce crema the same way that
traditional brewing does, and the results are often poor in taste.

Crema: is one of the sure signs of a properly brewed shot of espresso (in non
crema-enhancing machines) and is created by the dispersion of gases - air and
carbon dioxide - in liquid at a high pressure. The liquid contains emulsified oils,
and forms a dark golden brown layer resembling foam on top of an espresso shot.

Cup Tray: is the part of an espresso machine where you place your cup when you
commence brewing a shot of espresso. The cup tray sits on (or is part of) the drip
tray.

Cup Warmer: the part of an espresso machine that warms espresso cups. It is
usually the top of the machine, sitting over the boiler itself (which is inside the
machine). Not all espresso machines have cup warmers. Some have actively
heated cup warmers (including the Solis SL-90). Cup warmers are beneficial
because a small 1.5 ounce drink can lose its heat very fast if it is poured into a
cold receptacle.

Letter D

Demitasse: the cup that holds a traditional shot of espresso is called a demitasse
– the fancy word for the small 3 ounce (or smaller) cup. Demitasses can be made
of ceramic, stainless steel, or glass, though porcelain is often the preferred
material. The thicker the better, as they must retain heat well in that small 1.5
ounce beverage you craft.

Dispersion Screen: This is part of the Brew Group and is an essential part of an
espresso machine. It serves the purpose of properly dispensing brewing water
over a wide pattern into the portafilter and filter basket, ensuring the entire
coffee bed is saturated with water at the same time.

Dosage: refers to the amount of ground coffee used to produce a shot of

espresso. Usually 7 grams per 1.5 ounce single espresso shots.

Doser: found on many burr grinders, especially those designed to be used with
espresso machines. A doser releases a measure of coffee grounds as you pull on a
lever that is built into the side of the doser.

Double Basket: the most common type of filter basket used with espresso
machines. A double basket can hold roughly 14 grams (or more) of coffee
grounds. See Filter Basket for more details.

Double: refers to a specific way to order an espresso, or to the typical pour of an

espresso. Since the double basket is most often used, a “double” is what is often
poured. A double is usually between 2.5 and 3 ounces of espresso total volume.
Can also refer to other brewed beverages, including a double Caffe Latte or a
double Mocha.

Drip Tray: sits directly underneath the brew group and catches spillage from the
brewing process. On machines equipped with a 3 way solenoid valve the drip tray
is also used as the drainage area for the expulsion from the valve after a shot is
completed. Drip trays can often be removed to empty or clean, and are made of
plastic or metal.

Letter E

E-61 Group: is a specific grouphead design found on many commercial machines

and some consumer or prosumer espresso machines. The E-61 grouphead is
actively heated by circulating water drawn off the boiler. This aids in the
temperature stability of the machine. The group also allows for manual (or
automatic) control of preinfusion, or passive water access to the Coffee Puck.

Espresso: the coffee beverage produced by a pump or lever espresso machine.

This Italian word describes a beverage made from 7 grams (+/- 2 grams) of finely
ground coffee, producing 1-1.5 ounces (30-45ml) of extracted beverage under 9
bar (135psi) of brewing pressure at brewing temperatures of between 194 and
204 degrees Fahrenheit, over a period of 25 seconds (+/- 5 seconds) of brew
time. Espresso is what this whole definition list is about!

Extraction Time: See Brew Time

Extraction: is the act of forcing hot water from the boiler though ground coffee,
which in turn “extracts” flavors, oils, colloids, lipids and other elements that turn
water into brewed coffee or espresso.

Letter F

Filter Basket: is a metal, flat bottomed “bowl” shaped insert that fits inside a
portafilter. The filter basket holds your bed of ground coffee and has a multitude
of tiny holes in the bottom to allow the extracted beverage to seep through and
pour into a demitasse cup or other receptacle. Most espresso machines include
two filter baskets, a single basket and a double basket, though some machines
feature convertible baskets that allow either a single or double shot of espresso
to be produced from the same basket.

Foam: See Froth.

Froth Aider: (also foam enhancer, pannerello, cappucinatore) is a device that

facilitates the production of milk froth and using the steaming device built into
most espresso machines. These come in a variety of shapes, sizes and
functionality: some are straightforward steam tube enhancements that can draw
air through pin sized holes near the top, and mix it with steam automatically to
“froth” milk. Others can actually draw milk through a tube, mix it with air and
steam to pour out a ready made froth/steamed milk mixture into a cup.

In our own experiments at CoffeeGeek, we've seen adequate visual and texture
results from froth aiding devices that draw milk through a tube and automatically
mix steam with milk; however, the taste of the milk is considerably "dead" when
compared to traditional frothing. Pannerello style devices (ones that draw air
through a hole) are not recommended by this website - they produce
unacceptable froth.

Froth: is produced when milk is steamed with an espresso machine’s steaming

wand. Air must be introduced into this act to properly froth milk, and this is done
by hoving the steam tip right near the surface of the milk: the steam agitates and
heats the milk but also draws air at high velocity into the milk, thus creating the
foam, or froth. True milk froth should be pourable, not shapeable – you should be
able to pour steamed milk and froth, not spoon it out in clumps.

Frothing Knob: See Steam Knob.

Frothing Pitcher: is a 12 ounce or greater sized pitcher with a pour spout, and
made of high quality stainless steel and is used as the receptacle for holding milk
while steaming and frothing. They are commonly used by baristas to steam cold
milk for any milk-based espresso drinks. Also known as a milk warmer or steaming
pitcher.

Frothing Tip: refers to the perforated tip on a steaming wand. These can have
between one and four holes, and the holes can be either angled to the side or
pointing straight down. They allow the steam from the espresso machine to be
forced into tiny jets which agitate and heat milk at a great pace and also
facilitate proper frothing when used to introduce air into the milk.

Letter G

God Shot: A term coined in the newsgroup alt.coffee and popular on the
CoffeeGeek website and in some mainstream press, used to describe a shot of
espresso that is the most perfect shot you have ever achieved. A "god shot" is a
shot so good, it must have been blessed by God. This type of shot can improve as
your level of skill improves. A "god shot" from three years ago may be your
average shot today.

Grinds Bin: The container where the ground coffee is output to on a coffee
grinder. Refer to our Grinder section for more information.

Group: See Brew Group.

Grouphead: is the part of the brew group that contains the locking connector for
the portafilter and the dispersion screen. These are usually made out of brass,
but sometimes other materials such as stainless steel or aluminum are used. The
grouphead is an integral part of the espresso machine and is also part of
maintaining temperature stability in the machine, essential for producing a
perfect shot of espresso.

Letter H

Heat Up Time: refers to how long an espresso machine requires before it is up to

normal operating temperatures once you switch the machine on. In smaller
consumer machines, the heat up time can be as little as two or three minutes. In
prosumer and commercial machines, it can be as long as 30 minutes. These
machines require a longer time because they have bigger boilers and more metal
components to properly heat up. While the longer heat up times are unfortunate,
they do have a very good purpose – longer heat up times usually mean better
temperature stability and recovery times in the espresso machine, meaning they
produce more consistent shots of espresso.

Hopper: refers to the part of a coffee grinder that holds coffee beans. Refer to
our Grinder section for more information.

Housing: this is the main body and shell of an espresso machine. The “housing”
holds all the internal components, and supports the main exterior parts. Usually
made of plastic or metals such as iron, brass, steel or aluminum.
Letters I J K

Knockbox: a bin or box with a rubber or wooden bar across a wide opening. Used
to dispense of the spent puck after brewing an espresso shot. The portafilter is
rapped (or knocked) against the bar, and the spent puck of coffee grinds is
“knocked” out into the bin.

Letter L

Latte: See Caffe Latte.

Lever: refers either to a specific type of espresso machine or a part on an

espresso machine. Lever espresso machines are manual brewing devices that use
a lever to push down a piston, which provides the proper pressure needed to
brew espresso. These machines use a “lever” and piston instead of a pump to
produce that pressure. You control the lever, thus you are the “pump”.

Lungo: an espresso shot that is purposely poured "long" or for extra volume.
Where a normal single espresso shot is approximately 1.5 ounces of brew, the
lungo may be 2 or 3 ounces per shot.

Letters M N

Manual: can refer to a class of espresso machines where the operator or barista
manually provides the pressure needed to brew a proper shot of espresso. Lever
or piston espresso machines are manual espresso brewers. The Pavoni
Professional is an example of a manual machine.

Manual can also refer to the instructions that accompany a machine. CoffeeGeek
recommends you always read the product manuals that accompany these
complicated machines.

Mocha: See Caffe Mocha.

Moka Pot: an manual method of making a strong coffee. The moka pot is often
referred to as an "espresso machine" but it is not one, using today's modern
definition of what espresso is supposed to be. A moka pot is usually used on the
stovetop (though self-contained, self-powered devices exist), and brews by
forcing hot water through a bed of coffee using the power and pressure of steam.
Most early "espresso" machines prior to the advent of pump or piston driven
machines worked on the same principle of using steam to force water at slightly
higher pressures than normal. A typical moka pot brews using 1.5 atmospheres of
pressure (modern espresso machines use roughly 9 atmospheres, or BARs).

Letter O

Over Extracted: term used to describe coffee or espresso that has had brew
water exposed to ground coffee for too long. Over extracted espresso and coffee
can taste bitter or burnt.

Letter P

Piston: in espresso terminology, a piston is the element in which you force water
at high pressure through a finely ground bed of coffee. The piston usually
operates with a lever or spring to apply the pressure.

Plumbed In: Most commercial espresso machines and many "prosumer" level
espresso machines can be attached to the main water line in your house, giving
constant water delivery to the machine. These machines are referred to as
"plumbed in". These machines can also be hooked up to alternative water
supplies, including water bottles, but need a helper pump to provide the 50-75
PSI of water pressure your home plumbing usually provides to your faucets.

Pod Portafilter: a portafilter specifically designed to use espresso pods. In many

cases, these portafilters are designed according to E.S.E. specifications. (Easy
Serving Espresso).

Pod: a self-contained, pre ground, pre pressed puck of ground coffee. They are
usually inside a perforated paper filter, and in many cases are sold individually
wrapped to maintain freshness. Illy helped to create this system, and many pods
are based on E.S.E. specifications (Easy Serving Espresso).

Portafilter Sneeze: on pump and piston espresso machines that do not feature a
pressure release system, removing the portafilter too soon after brewing a shot
can result in the instant release of pressure in the brewhead, causing extremely
hot and wet coffee grinds to spray and cause potential injury. When you
complete the brewing of an espresso shot, some of the 135 PSI of pressure
remains in the portafilter, and normally takes 30 seconds to a minute or longer to
bleed off, allowing safe removal of the portafilter.

Portafilter: (also known as a groupo) the device that holds a filter and finely
ground coffee and facilitates quick attachment to an espresso machine.
Portafilters almost always feature a handle for easy handling, and spouts
underneath to allow your espresso to pour into cups. On better espresso
machines, they are made of copper or brass, and are coated with chrome. The
handles are usually wood, bakelite, or plastic. On less expensive machines they
can be aluminum, steel, or other metals and plastics.

Pre Infusion: the act of pre-wetting the bed of ground coffee inside an espresso
machine before actually commencing the brew. Some espresso machines do this
by using the pump; water is pumped to the coffee for a second or two, then
halted for another second or two. After this pause, the pump activates again, and
continues brewing the shot. Super automatics and some automatic machines use
this pre-infusion.

Another type of preinfusion is called "natural" or progressive preinfusion, and

occurs in machines equipped with an E61 grouphead. When the pump is
activated, a secondary chamber must fill prior to full pressure being applied to
the bed of coffee. This gives a 3 to 7 second saturation time for the grounds
before the pressure builds up. This type of preinfusion is preferable to pump and
pause active preinfusion.

There is a school of thought that progressive preinfusion improves overall

extraction from the coffee.

Pressure Relief System: (also 3 way solenoid) on most commercial machines,

prosumer machines, and many higher end consumer espresso machines, a 3 way
valving system exists to immediately remove pressure from the portafilter once
your espresso shot is completed. A check valve is electrically controlled: it is
closed when the machine is not under operation; it opens a passage between the
boiler and the grouphead and portafilter when you are brewing; and it opens a
passage from the grouphead to your drip tray (or other "waste" area) once you
end the brew. This system allows for quick successive brews, without any worry
of a "portafilter sneeze" where the excessive pressure that remains inside a
portafilter can spray hot, wet grounds all over should you remove the portafilter
too soon after brewing a shot of espresso.

Pressurestats: on many prosumer and commercial espresso machines, the

temperature of the boiler is maintained not with a thermostat control, but a
pressure gauge control that activates the boiler's heater once the measured
pressure drops too low. It also shuts off the heater when the pressure reaches a
certain point. Pressurestats are almost always found in heat exchanger espresso
machines.

Pressurized Filter: on some espresso machines, a crema enhancing device is

built into the actual filter basket, usually through the function of channeling all
the brewed coffee through a solitary pin hole. This action creates a jet-like
effect that boosts crema production, even in stale coffee or coarse ground
coffee. The Solis machines use pressurized filters.

Pressurized Portafilter: on some espresso machines, a crema enhancing device is

built into the portafilter. These portafilters use normal filter baskets, but the
portafilter itself is designed to channel the brewed espresso through a tiny
pinhole to create a jet-like effect which boosts crema production.

Prosumer: is a term that, when used in describing espresso equipment, implies

machines that often incorporate commercial equipment materials or qualities.
These are machines that could see light commercial usage.
Puck: is the term used often to describe the bed of coffee grounds after you have
brewed a shot of espresso. Also called a spent puck.

Pull: a term used to describe brewing a shot of espresso. Comes from the action
used to prepare espresso in the 1950s, 1960s, and beyond - pulling on a lever to
cock a spring in a piston group on an espresso machine. Also Espresso Pull, Pull a
Shot.

Pump: two primary ways to deliver water at pressures required for proper
espresso brewing (135 PSI) are through the use of a rotary pump, or a vibratory
pump. Most modern day semi automatic, automatic, and super automatic
espresso machines use one of these two pump technologies. See also Rotary Pump
and Vibratory Pump.

Letters Q R

Recovery Time: When brewing espresso shots in succession, the amount of time
you have to wait until your espresso machine is ready to brew again is called
"recovery time". Machines with larger boilers, more powerful heating elements,
or with heat exchanger systems often feature quicker recovery times than
machines with small boilers.

Ristretto: literally, a “restricted” shot. Most double espresso shots are 2.5 to 3
ounces using 14 or more grams of coffee grounds. A ristretto uses the same
volume (or dose) of grinds, but the operator pours only about 1.5 ounces (ore
less) of espresso in the normal brewing time of 25 to 30 seconds. A ristretto is a
richer beverage, much more intense, but also much harder to brew properly.
There is a fine balance between stalling an espresso machine and making a
perfect ristretto.

Rotary Pump: A rotary pump is often found on commercial machines, and

requires water to be plumbed in. They use rapidly oscillating vanes inside a
sealed container to push water at high pressures. Sometimes referred to as a
volumetric pump, or by a trade name, Procon.
Letter S

Semi-Auto: refers to a class of espresso machines where the pressure for the
espresso shot is automatically controlled by the machine, as is the brewing
temperature. The operator or barista controls the length of the brewing time
manually. The Rancilio Silvia is an example of a semi-auto machine.

Shot: another term to describe a brewed espresso.

Single Basket: a filter basket designed for producing a normal single shot of
espresso. This basket has a narrower bottom portion when compared to a double
basket. This size of filter is rarely used, but included with most espresso
machines.

Single: often refers to a single shot of espresso, equaling 1 to 1.5 ounces of brew.

Spent Puck: see Puck.

Spout(s): refers to the exit area on a portafilter where the brewed espresso pours
out. Portafilters can have one or two spouts, though most come standard with
two spouts.

Stall: (also stalling) occurs when coffee is ground too fine and/or tamped too
hard, and the espresso machine pump cannot produce enough pressure to force
water past the coffee grounds. Most often occurs when attempting to brew a
ristretto shot.

Steam Knob: Most consumer, prosumer, and commercial espresso machines use a
manual valve control knob to release steam from the machine's boiler or
thermoblock. By controlling the knob, you can increase or decrease the amount
of steam pressure released. Steam knobs are used to control the steam used to
froth and steam milk.

Steam Pressure Espresso: This can refer to moka pots or "espresso machines"
that rely on steam pressure solely to push water through a bed of coffee. Most of
the typical $40 to $80 espresso machines you may see at department stores are
steam pressure espresso makers. They are essentially self-contained, electric
moka pots. Also called steam espresso.

Steam Valve: this is the valve you control with a steam knob, that allows steam
to be released from an espresso machine's internal boiler or thermoblock.

Steam Wand: is a visible, external pipe found on most espresso machines that is
used to froth and steam milk, to provide hot water (on some machines), and heat
espresso cups. Some also use the steam wand to heat water. It is controlled by a
steam knob that opens and closes the steam valve inside the machine.

Super Auto: see Super automatic.

Super automatic: a class of espresso machine that can grind, dose, tamp, brew,
and eject a spent puck, all with one push of a button. Some commercial super
automatics can also steam milk automatically, depending on your brew selection.
The Saeco Royal Digital is an example of a super auto.

Letter T

Tall: another word used to describe a large volume beverage.

Tamp: (also tamping) the act of pressing and compacting a bed of loose, finely
ground coffee, in preparation for brewing espresso. Different machines require
different tamping methods. Steam powered espresso requires a leveling tamp,
where piston lever, spring lever, and pump espresso requires a more compacting
action. Some prefer a heavy tamping action (using 25 or more pounds of
pressure), others prefer a light tamping action (less than 15 pounds of pressure
exerted).

Tamper: the device used to tamp a bed of loose, finely ground coffee in a
portafilter, in preparation for brewing espresso. Most espresso machines include
a plastic tamper as an accessory, and after market tampers can be bought. They
are measured in millimeter sizes, corresponding with the filter basket internal
diameter of your espresso machine. Most commercial, prosumer, and high end
consumer espresso machines use a 58mm tamper; other common sizes are 49mm,
53mm, and 57mm.

Temperature Stability: is the term used to describe how even an espresso

machine can maintain its temperature throughout the machine, from the boiler
to the grouphead. Prosumer and Commercial grade espresso machines feature a
greater control and evenness of temperature stability, even when brewing
consecutive shots of espresso.

Thermoblock: in some espresso machines, the heating system is shaped similar

to that of a car radiator, a series of heated metal coils or channels which water
must pass through and become progressively hotter as it reaches the boiler.

Thermometer: a device used to measure temperatures. In coffee and espresso, it

can refer to a device with a circular top and long needle to measure milk steam
temperatures, coffee roasting temperatures, or other temperatures.

Thermostats: on most consumer, single boiler espresso machines, the

temperature of the boiler is controlled via a temperature measuring device called
a thermostat. The thermostat (usually) is electrically, mechanically, or
electronically controlled, and can activate and deactivate a heating element,
depending on what temperature it measures.

Letters U V

Under Extracted: in coffee and espresso terminology, this refers to a bed of

coffee that has not been exposed to enough passing water. The resulting brew is
often weak and thin bodied.

Vibratory Pump: is often found on consumer espresso machines, and can be fed
water from a reservoir. Vibratory pumps use a diaphragm that expands and
contracts at great rates, creating a rapid pulse of high pressure water.
Volumetric Pump: See Rotary Pump.

Letters W X Y Z

Water Filter: Many coffee and espresso machines feature a built in water
filtration system. Some are very rudimentary, consisting of a mesh or metal filter
which water must flow through before reaching the boiler or heating element.
Other systems are more complex, including charcoal or other filter medium
systems that remove impurities, chlorine, and other trace elements from water.

Water Reservoir: Most consumer and many prosumer espresso machines, as well
as most coffee brewers feature a built in tank or container that holds water that
is used by the machine to brew coffee or espresso. The water reservoir also
supplies water to steaming devices on machines that include a separate steam
ability.

Water Softener: some espresso machines and coffee brewers feature advanced
filtering systems that can soften water, helping to prevent limescale (or other)
buildup in the boiler or heating element area.