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Automatic: A type of espresso machine that requires you to grind, dose and tamp your coffee into a portafilter, then brews a predetermined amount and provides the required pressure automatically.
BAR: The pressure rating used on most pump-driven espresso machines. Scientifically speaking, a "bar" is a term for pressure; it is approximately equal to an atmosphere of pressure, or the ambient pressure at sea. 15 bars of pressure will deliver about 15 times the pressure at sea level - it is typically seen with machines that pump the hot water through the grounds at a high pressure.
Boiler: The main heating unit for water in an espresso machine. One of the most important components of the machine.
Brew Group: Area of the machine that contains the grouphead, portafilter and filter baskets. The entire brew group should be sufficiently heated in order to brew a proper espresso. This term also refers to the removable assembly found inside super automatic espresso machines.
Brew Temperature: The temperature at which your espresso should be brewed. The general consensus is that espresso should be brewed with water that is between 190 and 205 degrees F (at sea level) in order to obtain optimal extraction.
Brew Time: The time it takes for an espresso shot to be brewed. This 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: The recommended type of grinder for proper espresso making. It features two disks (one stationary, one rotating) which slice away portions of a coffee bean into very fine particles.
Cappuccino: A type of drink made with regular single or double espresso. It consists of one third espresso, one third steamed milk and one third frothed milk.
CC: The unit of measurement often used for boiler sizes, as many espresso machines are made in Europe. A cc is the same as a ml or milliliter. 100 cc is 3.38 US fluid ounces.
Coffee Pack: The tamped volume of grinds in a filter basket prior to brewing a shot of espresso.
Control Panel: The area of the espresso machine where you control most or all of the machine's functions.
Crema: One of the signs of a properly brewed shot of espresso, 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: 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, though not all espresso machines have them. It is usually the top of the machine, sitting over the boiler itself (which is inside the machine).
Demitasse: The cup that holds a traditional shot of espresso is called a demitasse � a fancy word for the small 3 oz (or smaller) cup.
Dispersion Screen: This 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. It is part of the Brew Group.
Dosage: The amount of ground coffee used to produce a shot of espresso.
Doser: Releases a measure of coffee grounds as you pull on a lever that is built into its side. It is found on many burr grinders, especially those designed to be used with espresso machines.
Double Basket: Holds roughly 14 grams (or more) of coffee grounds and is the most common type of filter basket used with espresso machines.
Double: A specific way to order an espresso. A double is usually between 2.5 and 3 oz of espresso total volume.
Drip Tray: Sits directly underneath the brew group and catches spillage from the brewing process. On machines equipped with a three-way solenoid valve, the drip tray is also used as the drainage area for the expulsion from the valve after a shot is completed.
Espresso: Coffee beverage produced by a pump or lever espresso machine. Specifically, it describes a beverage made from 7 grams (+/- 2 grams) of finely ground coffee, producing 1-1.5 oz (30-45ml) of extracted beverage under 9 bar (135psi) of brewing pressure at brewing temperatures between 194 and 204 degrees Fahrenheit, over a period of 25 seconds (+/- 5 seconds) of brew time.
Extraction: 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.
Filter Basket: A metal, flat bottomed "bowl" shaped insert that fits inside a portafilter. The filter basket holds the 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.
Froth: Produced when milk is steamed with an espresso machine's steaming wand.
Frothing Pitcher: A 12 oz or greater sized pitcher with a pour spout and is used as the receptacle for holding milk while steaming and frothing. Is commonly used to steam cold milk for any milk-based espresso drinks. Also known as a milk warmer or steaming pitcher.
Frothing Tip: A perforated tip on a steaming wand and has one to four holes. The holes can be either angled to the side or pointing straight down.
Grinds Bin: The container where ground coffee is output on a coffee grinder.
Grouphead: The part of the brew group that contains the locking connector for the portafilter and dispersion screen. An integral part of the espresso machine, it is also part of maintaining temperature stability in the machine.
Heat-Up Time: How long an espresso machine requires before it is up to normal operating temperatures once you switch on the machine. 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.
Hopper: The part of a coffee grinder that holds coffee beans.
Housing: The main body and shell of an espresso machine. Holds all the internal components and supports the main exterior parts.
Knockbox: A bin or box 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.
Lever: Lever espresso machines are manual brewing devices that use a lever to push down a piston to provide the proper pressure needed to brew espresso.
Lungo: An espresso shot that is purposely poured "long" or for extra volume; may be 2-3 oz per shot.
Manual: A class of espresso machines where the operator manually provides the pressure needed to brew a proper shot of espresso. Lever or piston espresso machines are manual espresso brewers.
Moka Pot: Usually used on the stovetop and brews by forcing hot water through a bed of coffee using the power and pressure of steam. A 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.
Over-Extracted: Describes 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.
Piston: 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.
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. Many pods are based on E.S.E. specifications (Easy Serving Espresso).
Pod Portafilter: A portafilter specifically designed to use espresso pods.
Portafilter: Device that holds the filter and finely ground coffee and facilitates quick attachment to an espresso machine. Also known as a groupo. Portafilters almost always feature a handle for easy handling, and spouts underneath to allow your espresso to pour into cups.
Pre-Infusion: The act of pre-wetting the bed of ground coffee inside an espresso machine before actually commencing the brew. Some believe that progressive preinfusion improves overall extraction from the coffee.
Pressure Relief System: Also referred to as a three-way solenoid, it is a three-way valving system that exists to immediately remove pressure from the portafilter once your espresso shot is completed.
Puck: The bed of coffee grounds after you have brewed a shot of espresso. Also called a spent puck.
Pull: Term used to describe brewing a shot of espresso. Also referred to as an Espresso Pull, Pull a Shot.
Recovery Time: When brewing espresso shots in succession, this is the amount of time you have to wait until your espresso machine is ready to brew again.
Rotary Pump: Often found on commercial machines and requires water to be plumbed into the machine. They use rapidly oscillating vanes inside a sealed container to push water at high pressures.
Semi-Auto: A class of espresso machines where the pressure and brewing temperature for the espresso shot is automatically controlled by the machine.
Shot: A 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. Though rarely used, it is included with most espresso machines.
Single: A single shot of espresso, equaling 1 to 1.5 oz of brew.
Spout(s): The exit area on a portafilter where the brewed espresso pours out.
Stall: Also known as stalling, this 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.
Steam Knob: A manual valve control knob used to release steam from the machine's boiler or thermoblock to froth and steam milk.
Steam Pressure Espresso: Espresso made via moka pots or "espresso machines" that solely rely on steam pressure to push water through a bed of coffee. Also called steam espresso.
Steam Valve: 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: 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. It is controlled by a steam knob that opens and closes the steam valve inside the machine.
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.
Tamp: The act of pressing and compacting a bed of loose, finely ground coffee in preparation for brewing espresso. Also referred to as tamping.
Tamper: The device used to tamp a bed of loose, finely ground coffee in a portafilter, in preparation for brewing espresso. 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. 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).
Temperature Stability: The term used to describe how even an espresso machine can maintain its temperature throughout the machine, from the boiler to the grouphead.
Thermoblock: A particular type of heating system. In some espresso machines, the heating system is a series of heated metal coils or channels which water must pass through and become progressively hotter as it reaches the boiler.
Under-Extracted: A bed of coffee that has not been exposed to enough passing water. The resulting brew is often weak and thin bodied.
Vibratory Pump: Uses a diaphragm that expands and contracts at great rates, creating a rapid pulse of high pressure water.
Water Filter: A filter which the water must pass through before reaching the boiler or heating element.
Water Reservoir: A built-in tank or container that holds water that is used by the machine to brew coffee or espresso. It also supplies water to steaming devices on machines that include a separate steam ability.
