| 1. | Arabica
Coffee beans from the original species of coffee plant. Known for their intense aromatic flavors, these coffee beans are used by specialty and gourmet coffee roasters. |
| 2. | Barista
An espresso bartender who is expert in the art of making espresso and espresso based beverages. |
| 3. | Boiler
The hot water and steam source of an espresso machine. Provides hot water for espresso extraction and steam for heating and foaming milk. |
| 4. | Breve
A milk based espresso beverage where half-and-half is substituted for milk. |
| 5. | Cafe Americano
A gourmet cup of coffee made by adding one or two shots of espresso to 6 ounces of hot water. |
| 6. | Caffeine
Stimulant ingredient in coffee. Alerts the mind and reduces fatigue or sleepiness. |
| 7. | Cappuccino
A shot of espresso topped with equal parts of steamed and foamed milk (wet cappuccino) or a shot of espresso topped with all foamed milk (dry cappuccino). |
| 8. | Crema
A dense carmel colored foam that covers straight shots of espresso. Its thick flavor and aroma is a sign of proper extraction. |
| 9. | Decaffeinate
A method used to remove about 97% of the caffeine from whole bean coffees. |
| 10. | Demitasse
A small porcelain or stoneware cup that holds two to three ounces of straight espresso. |
| 11. | Doppio
A double shot of espresso. Doser holding chamber for freshly ground coffee. Can be a separate unit, but is usually connected to the front of the espresso grinder. |
| 12. | Double
The amount of freshly ground coffee dispensed into a double portafilter. A double contains 14 grams of coffee. |
| 13. | Espresso
A beverage created by using freshly roasted beans that are finely ground, firmly packed, and then extracted under pressure. The extraction period should be a very short period of time (generally 18-24 seconds). |
| 14. | Espresso con Panna
A shot of espresso topped with a dollop of whipped cream. |
| 15. | Filter Basket
The "brew" basket inside of the portafilter that holds the coffee grounds during extraction of the espresso. |
| 16. | Grande
An espresso beverage is normally served in an 8 ounce short cup, a 12 ounce tall cup, or a 16 ounce grande cup. |
| 17. | Grinder
There are three types of grinders used for whole bean coffee
1) hand mill grinder
2) electric blade grinder
3) burr grinder. The burr grinder is most often used for finely ground espresso. |
| 18. | Group or Group Head
The metal brewing chamber on an espresso machine which holds the portafilter where espresso is extracted from the coffee beans. |
| 19. | Iced espresso based beverages
An espresso beverage served over ice, in a clear glass or plastic cup. |
| 20. | Italian cream soda (Cremosa)
An Italian soda with the additional ingredient of two ounces of half-and-half. |
| 21. | Italian soda
An iced beverage flavored with two ounces of Italian syrup and filled to the top with soda water, and served in a clear glass or plastic cup. May be topped with whipped cram. |
| 22. | Latte
An espresso based beverage containing one or two shots of espresso and steamed milk with a thin layer of foam on top. |
| 23. | Lungo
A long pour of espresso using 1 ½ - 2 ounces of hot water. |
| 24. | Macchiato
There are two types of macchiatos
1) straight espresso marked with a dollop of warm foamed milk
2) a steamed milk macchiato where the steamed milk is marked with an espresso poured slowly over the milk foam at the side of a clear glass. |
| 25. | Mocha
Stove top espresso pot widely used in Europe. Steam pressure created from hot water in the bottom chamber pushes hot water up a metal tube to extract espresso in the top chamber. |
| 26. | Moka
Stove top espresso pot widely used in Europe. Steam pressure created from hot water in the bottom chamber pushes hot water up a metal tube to extract espresso in the top chamber. |
| 27. | Over Extraction
One of the most common failures of the espresso extraction process. When hot water passes too slowly through the coffee or when water temperature is too high, this is what occurs. |
| 28. | Porta-filter
Portable hand filter used during extraction of espresso. There are two types of portafilters, a single and a double. |
| 29. | Recovery time
Amount of time an espresso machine may need to recover either the hot water temperature or the proper temperature to produce steam.
Recovery time is affected by:
1) adequate boiler size
2) configuration and size of heating element
3) fresh water heat exchangers |
| 30. | Ristretto
A short pour of espresso using only three quarter to one ounce of hot water to extract the espresso. |
| 31. | Robusta
The most common coffee species. Usually sold in canned blends or instant style. Robusta has much more caffeine than Arabica. |
| 32. | Short
The smallest size of an espresso beverage, usually 8 ounces. |
| 33. | Single
This is seven grams of freshly ground coffee for espresso extraction. |
| 34. | Specialty coffees
Gourmet coffees or whole bean coffees that have been freshly roasted using quality Arabica coffee beans. |
| 35. | Steam wand
A long metal tube on an espresso machine that connects to the boiler to provide pressurized steam. The steam wand is used for steaming and foaming milk for espresso beverages. |
| 36. | Steamer
A serving of foamed/steam milk which has been flavored with one ounce of Italian syrup. No espresso is added. |
| 37. | Tall
A 12 ounce size espresso beverage. |
| 38. | Tamper
A tool for firmly packing fresh espresso coffee into the filter basket held by the portafilter. The best tampers are hand held and not connected to the grinder. |
| 39. | Under extraction
One of the most common failures of the espresso extraction process. When hot water passes too quickly through the coffee or when water temperature is too low, this is what occurs. |