|
|
 |
 |
 |
 |
|
Barista
Glossary
|
|
|
- Barista:
The
person who has been professionally
trained in the art of espresso
preparation.
- Coda
di topo: Italian
for "mouse tail" which
refers to the shape and pour of the
streams of espresso as they leave
the portafilter spouts during a
brew.
- Crema:
The golden foam that forms on top of
an espresso shot, as a result of the
brewing process.
- Descaler:
cleans calcium deposits.
- Dosage:
The amount of ground coffee used to
produce a shot of espresso. Usually
7-8 grams per 1.5 ounce single
espresso shots.
- Espresso
glass:
A cup with dimensions designed
especially for a double shot of
espresso (2.5 ounces).
- Espresso
Shot:
the act of producing a shot of
espresso is termed
"pulling" a shot. The term
"pulling" derives from
lever-style espresso machines that
required pulling a long handle to
produce a shot.
- Extraction:
is 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.
- Frothing
Tip:
refers to the perforated tip on a
steaming wand.
- Filter
basket:
a metal, “bowl” shaped insert
that fits inside a portafilter, it
holds your bed of ground coffee and
has a multitude of tiny holes in the
bottom to allow the extracted
beverage to seep through
- Froth
aider or cappucinatore:
is a device that facilitates the
production of milk froth and using
the steaming device built into or
adapted to espresso machines.
- Frothing
Pitcher:
is a 12 ounce or greater sized
pitcher with a pour spout.
- Heat
Up Time: refers to how long an espresso machine requires before it
is up to normal operating
temperatures once you switch the
machine on.
- Knockbox:
a bin or box with a rubber or wooden
bar across a wide opening. 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.
- Puck:
is the term used often to describe
the bed of coffee grounds after you
have brewed a shot of espresso. Also
called a spent puck.
- Pod:
self-contained, pre ground, pre
pressed puck of ground coffee. They
are usually inside a perforated
paper filter.
- Tamp:
(also tamping) the act of
pressing and compacting a bed of
loose, finely ground coffee, in
preparation for brewing espresso.
- Tamper:
the device used to tamp a bed of
loose, finely ground coffee in a
portafilter, in preparation for
brewing espresso.
- Temperature
Stability:
is the term used to describe how
even an espresso machine can
maintain its temperature throughout
the machine, from the boiler to the
grouphead.
- Thermometer:
is needed to froth your milk at the
right temperature.
- Timeliness
You should spend no longer than 30
seconds for the time it takes to
dose, distribute, tamp, pre-heat,
and brew the espresso.
- Turbosteam
is a temperature-sensing steam wand
system that simultaneously delivers
steam and air, allowing the
hands-free heating or frothing of
large amounts of milk without manual
intervention. In fact, the delivery
of steam and air stops automatically
when the programmed temperature is
achieved, resulting in perfectly
frothed milk with consistently dense
and velvety cream.
|
|
| |
| |
|
|
|
|
