Acidity

Coffee is naturally acidic. It’s often described as “sharp,” ‘juicy’ or bright. Acidity is often considered a bad thing in food and drinks. However, when it’s extracted correctly, coffee has a natural acidity that adds balance and complexity to the flavor.

Arabica

The majority of coffee on the market comes from the Coffea Arabica plant, which originated in Ethiopia. Arabica beans can be grown in all tropical climates, including South America, Africa, and Asia. Brazil produces approximately 60% of all Arabica beans in the world.

Automatic Coffee Machine

Automatic Coffee Machines provide a complete brewing experience with the push of a single button. The user can choose their favorite beverage from a menu programmed into the machine or by pressing several buttons. The majority of automatic machines are now fully customizable, allowing users to change the amount and type of coffee, milk, and water in each cup.

Batch Brew

Filter-style coffee that is brewed in batches (i.e., in a large quantity). These brewers, which have been used for years to brew filter coffee and batch brewers, have recently become more popular and have become a staple in most specialty coffee shops.

Blend

Blends are created by mixing two or more different coffee beans, usually of lower quality and of various origins. Blends can be found in most milk-based espresso drinks, such as latte, cappuccino, and flat white. Blends are most commonly used in milk-based espresso drinks (e.g., latte. cappuccino. flat white).

Bloom

The initial extraction period is where a small quantity of hot water is used to saturate the coffee grounds and remove any gas fully.

Body

The heaviness of the coffee and its consistency on the tongue are often referred to by the terms “light,” “medium,” or “dark.” Thin, heavy, syrupy, creamy. Also known as “mouthfeel”.

Brew Ratio

The brew proportion is the ratio of coffee grounds to water in a recipe. In a standard recipe for espresso, the ratio is usually 1:2 – that’s 1 part ground coffee and two parts water.

Brew Time

Time taken to extract the brew, e.g., The brew period for a single espresso shot is between 18 and 25 seconds. By timing your brew time, you can ensure that your coffee is consistent.

Cascara

As a tea, the dried “skin” or “husk” of the coffee cherries cascara are brewed, often with notes of dried fruit or citrus.

Crema

Crema is the thick layer of oily natural oils that form on top of espresso when high-pressure water is forced through ground coffee. It can also indicate the quality of your coffee beans and how well you have extracted your espresso. The crema can be light brown, golden, or dark tan.

Degassing

Carbon dioxide is released naturally from freshly roasted coffee beans. It is recommended that newly roasted beans be left for a week to allow the CO2 to build up and remove the flavor.

Dose

The amount of coffee you use in your recipe is called the dose.

Dual boiler

Dual boiler coffee machines are those that have two separate boilers, one for steaming and another for brewing espresso. Double boiler machines offer more power and precision compared to single boiler machines.

Espresso

The crema is a thick layer of foam that forms on the top of a strong, short coffee brewed at high pressure for a very short time.

Extraction

The solubles are dispersed in the coffee grounds by using hot water under (generally high) pressure. The ideal extraction will leave you with a balanced coffee with a pleasing taste and mouthfeel. Over-extracted coffee tends to taste bitter or ‘burnt.’ Under-extracted coffee can taste sour or even vegetal.

Filter Roast

A lighter roast single-origin coffee is suitable for filter coffees (pour-over, Chemex, or batch brew).

Green beans

Green beans are unroasted coffee beans that roasteries and those who roast their beans at home purchase.

Group head

The group head of a coffee machine is where you place the portafilter. Here, hot water is poured over the coffee grounds, and the espresso extraction occurs.

Heat exchange

Single-boiler coffee machines with a heat exchanger tube that runs through the boiler allow the user to steam milk and make espresso at the same. Heat Exchanger Machines are very popular espresso machines for home use due to their price, precision, and convenience.

Immersion

Immersion brewing is a method of brewing that involves immersing coffee grounds (usually of a coarser grain) in water. It is traditionally brewed for longer periods (anywhere between several minutes and several hours). Cold brews, French presses, and Aeropress are all types of brewing that use the immersion method.

PID

In simple terms, a PID (or proportional-integral-derivative controller) applies a responsive correction to a function (in this case, the machine’s temperature). The PID monitors the temperature and returns it to normal with minimal delay. This allows the user to use the machine consistently without experiencing any lag.

Portafilter

Portafilter refers to the handle as well as the metal basket inside, which is used to hold ground coffee doses before locking them into the group head.

Puck

The coffee residue is left in the basket following extraction, which is thrown away. The puck is also a good indicator of whether an espresso was extracted correctly – it should feel firm and hold its shape when removed from the basket. A puck that is too wet or hard can indicate a need to adjust something about the brewing process (e.g., The dose, the grind, or the brew time).

Ristretto

Ristretto is the intentional cutting of a shot of coffee short, i.e., To intensify flavors, the first or final section is left out. Brewing is usually done at a ratio of 1:1.

Robusta

Second largest coffee species. Contributes 30-40% of the coffee production. Robusta beans are bitter and contain more caffeine than Arabica beans. They are used to make espresso blends to increase strength and body and create a richer cream.

Single boiler

Black coffee drinkers generally prefer single-boiler coffee machines. Single-boiler machines allow users to make both steam milk and espresso, but this cannot be done at the same time (unlike a heat exchanger machine or dual boiler).

Single Origin

Single Origin Coffee Beans are from a single origin. This can be a country, region, farm, or lot. These beans are usually higher quality and not blended with other beans. They are also more expensive.

Shot

Refers to one 30ml shot of espresso.

Specialty Coffee

Specialty coffee is a high-grade coffee that’s usually single origin. To be classified as specialty coffee, the score must be over 80 on a scale of 100 points.