Coffee Arabica is a species of coffee which is grown at high
altitudes and has a delicate flavour.
A person who has mastered the art of espresso making.
Two or more varieties of coffee from different regions blended
together to create a unique flavour profile.
A chemical compound naturally present in coffee and tea.
The golden-coloured foam layer present on the surface of
correctly extracted espresso coffee.
A small cup (70-90mL) used primarily for serving espresso
The amount of ground coffee required to produce a shot of
espresso. Normally this is 7-9 grams per shot.
Dump Bin or Knock Box
A container with a bar across the top, used to 'knock' the
coffee grounds into from the group handle after extracting a
Where hot water is forced through ground coffee, extracting the
elements to produce an espresso.
Raw coffee beans which are yet to be roasted.
When a small quantity of water is made to flow through the group
head or steam wand.
The other main species of coffee, Coffea canephora, grows at
lower altitudes and has a distinctive flavour profile.
Tamp or Tamping
The process of compressing the ground coffee in the filter
basket to prepare it for extraction.