Espresso Glossary: Plain Meanings of Espresso Terms

The weight of ground coffee compared with the weight of espresso in the cup. Writing it down helps you repeat a shot you liked. Read more: How to make espresso at home

When water finds a weak path through the coffee puck and rushes through it, leaving the rest under-extracted. Even distribution and tamping help prevent it.

The layer of fine foam on top of a fresh espresso shot. It looks appealing but on its own does not prove a shot tastes good.

The amount of ground coffee you put in the basket, usually weighed in grams. Your basket size sets the sensible range. Read more: How to make espresso at home

The process of water dissolving flavor from ground coffee. Too little tastes sour and thin; too much tastes bitter and dry.

A short, low-pressure soak of the coffee before full brewing pressure starts. Some machines do it automatically to help the puck extract evenly.

The compressed disk of used coffee left in the basket after a shot.

How long the espresso takes to run, from starting the pump to stopping it. It is a useful check alongside taste and the weight in the cup.

The weight of espresso in the cup at the end of the shot. Together with the dose it gives you the brew ratio.

The part of a machine that heats water. Single boiler, heat exchanger and dual boiler designs differ in how they handle brewing and steaming.

A basket with a second inner wall and a small hole that builds pressure for you, so it is more forgiving of grind and tamp. Also called a pressurized basket. Read more: Espresso machine accessories

The part of the machine where the portafilter locks in and hot water comes out over the coffee.

The handle with a basket that holds the ground coffee and locks into the group head. Read more: Espresso machine accessories

A basket with many small holes and no pressure aid, so the grind and tamp do the work. It gives more control but needs a capable grinder. Read more: Best espresso grinder

The metal pipe that sends steam into milk to heat and texture it for drinks such as lattes and cappuccinos.

A heating system that warms water as it passes through, rather than keeping a boiler hot. It heats up quickly.

A setting that stops the shot after a set volume of water, so you get a similar amount each time at the press of a button.

A grinder that crushes beans between two burrs set a fixed distance apart, giving a more even grind than a blade grinder. Read more: Best espresso grinder

Spreading the ground coffee evenly in the basket before tamping, so water flows through it evenly.

How fine or coarse the ground coffee is. For espresso it is the main setting you change to make a shot run faster or slower. Read more: Best espresso grinder

A grinder that adjusts smoothly with no fixed clicks, so you can make very small changes in grind size.

The tool you use to press ground coffee flat and firm in the basket before brewing. Read more: Espresso machine accessories

Espresso topped up with hot water for a longer, milder cup.

Espresso with steamed milk and a thicker layer of milk foam than a latte.

Espresso with a larger amount of steamed milk and a thin layer of foam.

Milk steamed into very small, even bubbles, giving a smooth, glossy texture that pours well.

A shorter espresso made with less water for the same dose, giving a smaller, more concentrated shot.

Running water or cleaner back through the group head with a blind basket to clean it. Only some machines are designed for it, so check the manual.

Removing mineral scale left by hard water from the inside of a machine, using a descaling product the maker approves.

The amount of dissolved minerals in your water. Harder water leaves scale faster, so you may need to descale more often.