| Espresso terms explained |
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If you’re a coffee lover but don’t know the difference between tamper and barista, then read on... here are some of the more common espresso terms explained. Barista This is a person who is an expert on espresso making, whether professional or not, through practice. A barista is also someone who possesses a great deal of knowledge on all things coffee. The term is an Americanised version of ‘bartender’ as most baristas prepare coffee from behind a bar. Brewing time Brewing is what happens when water passes through the coffee grounds. Brewing time should be kept to around 30 seconds for a shot of espresso so as not to let the coffee deteoriate in flavour. Brush You should use a brush to clean out deposits of espresso grounds that have settled into your machine. This will keep your machine running efficiently and provide the best quality coffee possible. Burr Grinder This describes two revolving mechanical elements of a grinder that crush the coffee beans. It produces consistent ground size, which lessens the risk of burning, maximising both the taste and aroma of the coffee. Crema This is the creamy foam which appears on top of a well-brewed espresso. The colour of the crema will vary between pale and reddish brown, depending on the strength of the coffee and how it was brewed. Descaler This is a cleaning agent used for cleaning your espresso machine. Descaler removes deposits from the boiler and brewing mechanisms to keep your machine in top shape, thus producing the highest quality coffee possible. Doser Some coffee machines are equipped with what’s called a doser, which releases a pre-determined portion of coffee grounds ready for brewing. A single shot serving is usually between 7-9 grams, whilst a double shot serving is usually between 14-18 grams. Froth Froth is a result of aerating milk via a steaming process, which then covers the surface of cappuccino, latte, etc. Group head The group head is the main chamber of an espresso machine that draws pressurised steam through the coffee. Pump The pump creates the correct amount of pressure within the espresso machine, allowing the pistongs to operate correctly. Ristretto This is the term used for a ‘short shot’ or one ounce of espresso. Seal The seal prevents any water from seeping through the mechanisms, and keeps it away from the end product. Steam wand This is the pipe that releases steam for frothing milk. Tamper The tamper is the part of the espresso maching which compressors the grounds within the filter basket. Water filter Water should always be filtered for best results when making espresso. Some coffee machines come with an in-built water filter, others don’t. Something to keep in mind if you’re shopping around for a coffee machine. Water temperature The water temperature of an espresso machine should be around 92-93º for the best-tasting espresso. |
