A long black coffee made from an espresso machine, basically an espresso topped up with hot water.

The higher quality species of the coffee bush. This type is used in most blends to produce a quality flavour.

A device for frothing milk for cappuccinos and lattès automatically. Can take the form of an automatic steam wand (like the Rancilio iSteam) or frothing head.

When used in the context "automatic espresso machine" this normally means a traditional espresso machine with controlled, programmable coffee dosing, i.e. a preset volume of coffee is delivered into the cup. Not to be confused with "Fully Automatic" (which normally refers to bean-to-cup machines) or "Semi-Automatic" (a traditional espresso machine with no preset dosing).

A way of cleaning group heads by using a blanking plate/disc (see below) to force water under pressure back up through the group head filter plate.

An Italian word used to signify a coffee-making professional. A worthy career path.

Used to define a fully-automatic,non-traditional espresso machine. These have built-in grinders and produce espresso or cappuccino at the touch of a button.

Another name for a blanking plate which is used to backflush commercial espresso machines.

Another name for a blanking plate which is used to backflush commercial espresso machines.

The steam vessel at the heart of an espresso machine. Generally the larger the boiler the more power from the machine and the more hot water available for tea etc., however the element also needs to be of a sufficient size for this.

See above. The electric element that powers most espresso machine boilers (except gas-fired espresso machines).

The burrs are the blades in a grinder which can be adjusted closed to each other to alter the fineses of a coffee grind.

A coffee made from 1 shot of espresso poured into the center of steamed milk.

The stimulant found in teas and coffees.

An Italian espresso based drink, traditionally made with one third coffee, one third steamed milk and one third frothed milk. There are too many guidelines regarding its exact composition and manufacture to go into here.

A common word used to describe the fruit of the coffee plant.

The root of the endive, roasted and ground, it is blended with coffee to produce what is know as French roast coffee.

A continental roast is darker and usually has a bitter, strong flavour because of the temperature and duration of roasting.

Is the rich, thick substance which is produced by passing hot water under pressure through coffee. This is a good indication when a espresso is made correctly.

The large expanse of metal on top of an espresso machine that keeps crockery cups warm. Can be warmed by the heat of the boiler, although more advanced machines have electric cup warming elements built in.

The large expanse of metal on top of an espresso machine that keeps crockery cups warm. Can be warmed by the heat of the boiler, although more advanced machines have electric cup warming elements built in.

An espresso made from a double shot of coffee but the same anount of liquid as a single shot.

Used to describe either the volume of liquid coffee poured into a cup or the amount of ground coffee dispensed by a grinder.

The platform below the group heads (see below) that the cups sit on.

A strong black coffee. Made by forcing water at high pressure through fine specially blended coffee.

The metal filter that sits in the group handle and contains the ground coffee for brewing. Can be one-, two- or three-shot sizes (also defined as single, double or triple).

A way of making coffee. Also called drip brewing.

Specially designed paper to hold coffee grounds to brew coffee. Lets liquids through at a certain rate to maximise infusion.

Usually describes a bean-to-cup machine.

Used as a verb to describe the process of preparing coffee beans for espresso extraction, or as a noun to describe the particle size, for instance "this grind is off, the pour (see below) is running at 15 seconds".

The device that grinds coffee beans ready for espresso extraction. Usually consists of a bean hopper, a set of grinding blades and a ground coffee container with some sort of dosing mechanism.

The part of the espresso machine that brews the coffee, also used to define the size of an espresso machine.

The handle that holds the filter basket (see above) that you dose ground coffee into and then fits into the group head. Can be one-, two- or three-shot sizes (also defined as single, double or triple).

A device that heats the water used for making coffee without actually drawing water directly from the boiler. These should be independent for each group to ensure constant temperature.

The part of a grinder that holds the beans.

A container (usually made from metal) that is used for "knocking-out" the used grinds from a group handle. Can be positioned in the counter/bar or under the grinder.

This in essense is a cappuccino but the espresso shot is mixed with chocolate after making.

Another word for group handle.

Describes the time it takes to pour coffee from the group into the cup. A well made espresso should take approximately 25-30 seconds.

The device (in most cases) that moves water around an espresso machine.

A traditional espresso machine that has no preset dosing system.

The metal tube that delivers steam, enabling baristas to froth milk. Often covered in 20 years worth of dried on milk residue in grungy cafés.

Any device for compressing ground coffee into the filter basket of an espresso machine.

Describes the action of pressing the ground coffee down into the filter basket after dosing from the grinder. May be done with the grinder's tamper or (preferably) with a hand tamper.

Used to describe an espresso machine that is not bean-to-cup fully-automatic.

Used to prepare the water supply for ingress to your precious espresso machine. Essential in hard water areas to prevent the build up of scale within the machine.

The nozzle that dispenses hot water from the espresso machine boiler.