Espresso Coffee Machine Terms

Espresso terminology

After reading our History Chapter (to be published soon), you will find that what you are facing is still a very new technology. You will also feel that the technology used in the home espresso coffee model is still a decade or more behind the commercial model.

But at the same time, this phenomenon is also changing. For this reason, I also condemn (or thank) the Internet.

In the past few years, we have also seen the continuous emergence of new models and technologies for home users. Four or five years ago, the opportunity to buy a home Italian coffee for $400 was considered by most people to be unusual. Nowadays, many people are considering spending thousands of dollars on a home coffee machine. Machines bought for $1000 can acquire the technology and functions that only business models had a few years ago.

Before entering the lengthy Italian coffee machine, I would like to emphasize a few points-do not plan to buy a high-quality Italian coffee machine without owning or planning to buy a high-quality grinder. I can't fully emphasize the importance of a good grinder to the overall quality of family Italian coffee.

But the truth is, the Italian coffee I brew with a $300 machine plus a $250 grinder is better than a $1200 coffee machine without a grinder or a cheap grinder. In the Italian coffee world, most people will first or only think that the coffee machine is a "rock star", but after exploring the equipment, they will find that the grinder should be the real "rock star". Italian coffee machines should pay tribute to high-quality grinders, nothing else.

You will see more information about high-quality grinders in the grinder section of this guide (to be published soon).

Terminology for Espresso coffee machine

On the CoffeeGeek website, you will find many technical and technical terms related to Italian coffee machines. Boiling head, sealing ring, atmospheric pressure, extraction time and so on can be confusing. The following glossary lists some common (very useful) terms you will encounter and their corresponding explanations. Some of them will have something to do with coffee maker terminology.

Numeral

3 Way Solenoid (three-way valve): see pressure relief system.

Letter A

Automatic (automatic model): an Italian coffee machine in which the user grinds, measures and presses the coffee to the handle, but the machine automatically brews the coffee and provides the required pressure.

Letter B

BAR (air pressure): the pressure rating used by most pump-driven Italian coffee machines.

9 atmospheres-the typical value for brewing Italian coffee is 8.8 atmospheres, or 130 pounds per square inch.

This pressure can be produced continuously by vibrating or rotary pumps in almost all household models.

Barista (Coffee operator): an Italian term for a person who operates Italian coffee brewing equipment in a coffee shop or coffee shop. When you are good at making your own Italian coffee, you can call yourself a qualified barista.

Boiler (boiler): the main heating element of water in Italian coffee machine. The boiler is made of brass, stainless steel, copper or aluminum, which is one of the most important components in the machine.

Brew Group (cooking head assembly): the area in the machine that contains the cooking head, handle, and filter.

Some head assemblies (such as the E61) are actively heated, while others are passively heated using metal or metal contact.

The entire brewing head assembly should be fully heated to make standard Italian coffee.

The term head assembly also refers to removable components in advanced automatic Italian coffee machines.

Brew Temperature (boiling temperature): often mentioned in Italian coffee machines.

Although opinions vary, it is generally believed that in order to extract Italian coffee perfectly, the water temperature should be between 190 and 205 degrees Fahrenheit (sea level).

Brew Time (brewing time): one of the indicators to measure whether Italian coffee is properly flushed.

The cooking time starts from the moment the pump switch is turned on until the pump switch is turned off. The time to correctly brew Italian coffee should be 25 to 30 seconds.

Burr Grinder (plate grinder): a bean grinder recommended for making fine Italian coffee. The bean grinder has two grinding plates, one stationary and the other rotating, which can cut coffee beans into very fine particles. Please refer to our coffee grinder purchase guide for more information.

Rancilio: coffee raw beans

Letter C

Caf è Cr è me: an Italian coffee drink that is brewed in a manner similar to that of ordinary Italian coffee.

Italian coffee comes out at a rate of 1.5 ounces in 25 seconds (3 ounces in 25 seconds when doubled), while cafes crè me has a higher speed-5 ounces or more in 25 seconds. By changing the grinding fineness, more water can flow through the coffee powder into the cup. In a load-free state, a normally functioning Italian coffee machine pump can pump 2.5 to 3 ounces of liquid in 10 seconds. Changing the fineness of grinding means changing the flow rate of the drink.

Caffe Latte | Caf è latte (latte): a drink based on espresso (or mocha coffee) with milk steam added. It is very popular in America. Lattes are also the base of many other drinks, such as flavored lattes with flavored syrup. Traditionally, the top of a latte should be covered with milk foam.

Caffe Mocha | Mocha (mocha): similar to lattes, mochas add chocolate syrup or powder to their drinks, which creates a combination of coffee and chocolate. Sometimes used chocolates are not recommended because condiments work better and the sugars in chocolate milk crystallize on the steam rod-it is difficult to remove them. The top of the mocha is usually covered with cream.

Cappuccino (cappuccino): contains three drinks: 1/3 espresso (single or double), 1/3 vaporized milk and 1/3 milk foam. The traditional cappuccino is a 4.5-ounce drink in a 5-ounce cappuccino cup. The double is 8 or 9 ounces, and all ingredients, including milk, espresso and milk bubbles, are double. It can be covered with cinnamon or other seasonings or chocolate powder.

CC: many Italian coffee machines are made in Europe, and the capacity of the boiler is usually expressed in the unit of cc, equivalent to milliliters or 1/1000 liters. The 100cc is 3.38US liquid ounces.

Coda di topo: the Italian word for "rat tail" is used to describe the shape of espresso as it flows out of the handle outlet while brewing.

Coffee Bed (coffee cake): see Coffee Pack (coffee cake).

Coffee Pack (Coffee Cake): a term used to describe the shape of coffee powder that is filled in a filter basket by espresso before brewing.

Commercial (business model): when it comes to Italian coffee machines, business models refer to coffee machines that have high production capacity and durability of parts and can be used in places such as cafes or restaurants. Business-grade coffee machines can brew espresso throughout the day, cup after cup.

Consumer (consumer model): used to describe an Italian coffee machine that is mainly designed for mild or moderate use in the home.

Control Panel (control panel): the area where the user controls most or all of the functions of the Italian coffee maker. There are usually power switches, cooking control switches and steam controllers. In some models there will also be a hot water discharge controller. They come in different forms: some control panels use rocket-style switches and control handles; some use key switches; and others use pressure-sensitive switches.

Crema Enhancer (Coffee Oil Enhancer): is a device or design used to easily produce "coffee oil" when brewing espresso (unproven). See pressurized handle or pressurized filter. Coffee oil enhancers do not produce coffee oil as traditional brewing methods do, and often lead to poor taste.

Crema (Coffee Fat): for models that do not use coffee oil enhancers, this is an indication of the quality of espresso brewing, which is produced when air and carbon dioxide in the liquid are released under high pressure. There is also emulsified oil in the liquid, and a deep golden brown surface layer formed by foam accumulation on the surface of espresso.

Cup Tray (cup holder): it is part of the Italian coffee machine, and when you start making coffee, you can put the coffee cup on it. The cup holder is on top of the drip tray (or part of the drip tray).

Cup Warmer (cup warmer): the part of an Italian coffee machine that heats a coffee cup. It is usually located on the top of the coffee machine, above the boiler (the boiler is inside the machine). Not all Italian coffee machines have cup warmers. Some models use active cup warmers (including Solis SL-90). The cup warmer is very useful, without it, just 1.5 ounces of coffee poured into a cold cup will quickly lose calories.

Letter D

Demitasse (small coffee cup): the cup used to hold a traditional espresso is called a small coffee cup-an interesting name for a small 3-ounce (or less) cup. Small coffee cups can be ceramic, stainless steel or glass, but ceramic is usually the best material. The thicker the cups, the better, because they have to keep calories for a mere 1.5 ounces of drinks.

Dispersion Screen (distributed Network): it is part of the head assembly and is one of the essential parts of the Italian coffee machine. Its function is to properly pour hot water over the handle and filter basket, ensuring that the whole coffee cake is soaked in water at the same time.

Dosage (quantitative value): refers to the amount of coffee powder used when brewing espresso. For a serving of espresso, it is usually 7 grams per 1.5oz.

Doser (quantifier): can be found in many disc grinders, especially in Italian coffee grinders. When poking the handle on its side, the quantifier can discharge a certain amount of coffee powder.

Double Basket (double basket): the most commonly used filter basket in Italian coffee maker. The double basket can hold about 14 grams (or more) of coffee powder. For more information, see filter basket.

Double (doubling): refers to a specific way of picking espresso or a specific way of pouring coffee. Because double baskets are the most commonly used, double coffee is usually poured out. Double the amount of coffee is usually between 2.5 and 3 ounces. The term can also be applied to other drinks, including doubling the iron or doubling the mocha.

Drip Tray (drip tray): directly located in the lower part of the brewing head assembly to hold the liquid that spills over when brewing coffee. For coffee machines equipped with three-way valves, the drip tray can also be used as a waste water discharge area when the brewing operation is completed. Drip trays are made of plastic or metal and can be taken out and cleaned.