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- Adjustment
Ring or Knob:
the part where you make changes to the
grind size with reference to course or
fine. The adjustment ring or knob is
usually found on the grinder around the
bean hopper area.
- Bar
pressure:
the typical pressure for brewing espresso
is 8.8 atmospheres of pressure or 130
pounds per square inch.
- Beans
hopper:
the part of a coffee grinder that holds
coffee beans.
- Boiler:
the main heating unit for water in an
espresso machine. Made of brass, stainless
steel, copper or aluminum.
- Control
panel:
the area of the espresso machine where you
control most or all of the machine’s
functions. There is usually a power
switch, a brewing control switch, and a
steam control.
- Cup
tray:
the part of an espresso machine where you
place your cup when you commence brewing a
shot of espresso. The cup tray sits on (or
is part of) the drip tray.
- Cup
warmer:
the part of an espresso machine that warms
espresso cups. It is usually the top of
the machine.
- Dispersion
screen:
part of the brew group that serves the
purpose of properly dispensing brewing
water over a wide pattern into the
portafilter and filter basket.
- Doser:
the part of the grinder that holds the
ground coffee. A lever is pulled to
dispense the grounds into the portafilter.
- Drip
tray:
sits directly underneath the brew group
and catches spillage from the brewing
process.
- Electronic
espresso machine:
a class of espresso machines that require
you to grind dose and tamp your coffee
into a portafilter,
the machine brews for a
predetermined volume and provides the
required pressure automatically.
- 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.
Single basket: a filter basket
designed for producing a single shot of
espresso. This basket has a narrower
bottom portion when compared to a double
basket. Double basket: A double
basket can hold roughly 14 grams (or more)
of coffee grounds.
- 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.
- Grinders:
There
are different types of grinders for
coffee.
Blade – Coffee
is ground by slicing the beans, it is an
inexpensive method of grinding beans. The
beans will not be uniform in size and the
grind size is difficult to control. Flavored
coffees, nuts and spices can be ground in a
blade grinder.
Burr -
Coffee is fed between two disks that crush the
beans. Coffee grinds are more uniform in size
and there is more control over the grind size.
A burr grinder that is designed specifically
for espresso should be used for espresso.
- Grouphead:
the part of the brew group that contains
the locking connector for the portafilter
and the dispersion screen.
- Heat
exchanger: is
fitted to each group, immersed in the
boiler water and permits the fresh main
water to reach the optimum temperature in
a short time, avoiding thermal unbalances
in the system.
- Housing:
the main body and shell of an espresso
machine. The “housing” holds all the
internal components, and supports the main
exterior parts. Usually made of
iron, brass, steel or aluminum..
- Lever:
Lever espresso machines are manual brewing
devices that use a lever to push down a
piston, which provides the proper pressure
needed to brew espresso. These machines
use a “lever” and piston instead of a
pump to produce that pressure. You control
the lever, thus you are the “pump”.
- Manual:
refers to a class of espresso machines
where the barista manually provides the
pressure needed to brew a proper shot of
espresso. Lever or piston espresso
machines are manual espresso brewers.
- Piston:
in espresso terminology, a piston is the
element in which you force water at high
pressure through a finely ground bed of
coffee. The piston usually operates with a
lever or spring to apply the pressure.
- Portafilter:
the device that holds a filter and finely
ground coffee and facilitates quick
attachment to an espresso machine.
Portafilters always feature a handle for
easy handling, and spouts underneath to
allow your espresso to pour into cups.
- Pressure-gauges:
indicate the boiler pressure and the
working pressure of the pump.
- Pressure
sensor: controls the pressure and the
activating of the heating system to
maintain the boiler water at a constant
temperature.
- Pressurestats:
on many commercial espresso machines, the
temperature of the boiler is maintained
not with a thermostat control, but a
pressure gauge control that activates the
boiler's heater once the measured pressure
drops too low.
- Pump:
is used to push water through the group
head, as well as fill the boiler. Most
commercial machines use a large pump
called a rotary vane pump and they are
commonly made of brass.
- Semi-auto:
refers to a class of espresso machines
where the pressure for the espresso shot
is automatically controlled by the
machine, as is the brewing temperature.
Barista controls the length of the brewing
time manually.
- Spout
(s): refers to the exit area on a
portafilter where the brewed espresso
pours out. Portafilters can have one or
two spouts
- Steam
wand: is a visible, external pipe found on
espresso machines that is used to froth
and steam milk. It is controlled by a
steam knob that opens and closes the steam
valve inside the machine.
- Steam
knob: A manual valve control knob to
release steam from the machine's boiler.
By controlling the knob, you can increase
or decrease the amount of steam pressure
released.
- Super
automatic: a class of espresso machine
that can grind, dose, tamp, brew, and
eject a spent puck, all with one push of a
button. Some commercial super automatics
can also steam milk automatically.
- Water
tap Supplies water to prepare hot
beverages, tea, chamomile tea.
- Water
level gauge: indicates the water level in
the boiler.
- Water
softener: Usually bottle-shaped, generally
under the espresso machine and installed
between the water supply pipe and the
machine itself. Its function is to
exchange the calcium and magnesium ions
contained in the water with the sodium
ions in the resin
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