coffee study

Bean Hopper

The compartment on top of the machine that stores whole coffee beans.

Built-in Automatic Grinder

Grinds whole beans automatically to a consistent size before brewing.

Bypass Doser

A chute that allows the use of pre-ground coffee instead of whole beans.

Brew Group

The internal mechanism where coffee grounds are compressed, brewed, and discarded.

Thermoblock

A heating system that quickly warms water to brewing temperature on demand.

Vibratory Pump

Creates the high pressure (typically 15 bars) needed to extract espresso.

Spout

The adjustable nozzle where the brewed espresso dispenses into the cup.

Water Reservoir

The removable tank that holds fresh water for brewing and steaming.

Pannarello Wand

A steam wand attachment that automatically injects air to froth milk.

Descaling

The maintenance process of removing mineral buildup from the internal pipes.

Crema

The creamy, reddish-brown foam that sits on top of a freshly brewed espresso.

Portafilter

A part of the automatic espresso machine that strains the coffee grounds

Temper

A compact coffee bed used to extract espresso

Scales

Used to measure how much espresso goes into the portafilter and used to measure how much water goes through the portafilter and yeild as espresso in the final cup

Knock box

Hit to release puck

Espresso

A brewing method that uses pressure to push water through a compact coffee bed

Espresso: coffee to water ratio

1:1.5- 1:2.5

Anti-water flow funnel

A chamber that is used to create pressurized water going through the compressed coffee bed

Dopio

Double

Lungo

Prolonged extraction, larger yeild

Ristretto

An espresso shot that pulls with a finer grind size and a shorter brew time, yielding a smaller cup of espresso

Ristretto: Crema to coffee ratio

1:1

Americano

Hot water topped with double shot espresso

Cortado/ Gilbrata

Double shot of espresso topped with equal amount of steamed milk

Cortado/ Gilbrata: Espresso to milk ratio

2:2

Piccolo Latte

Ristretto shot base topped with equal amount of steamed milk

Piccolo Late: Espresso to milk ratio

1:3

Double shot

Thin line of crema

Cappuccino

Double shot of espresso topped with extra frothed milk (less milk more foam)

Flat White

Double shot of espresso with milk at a shorter aeration time poured at a higher level

Macchiato

Double shot of espresso with 1 oz of milk

Latte Macchiato

10 oz milk topped with a double espresso shot

Breve

Double shot espresso with Half and half instead of milk

Red eye

13 oz drip coffee topped with a double shot of espresso

Mocha

A latte with espresso poured into chocolate

Espresso Romano

Double shot of espresso paired with 1 oz lemon juice then zested

Dirty Chai

Tainting a chai latte with double shot of espresso

Syrup Latte

Add double shot of espresso into 1 oz of syrup with frothed milk