Glossary - ELEKTRA Espresso Equipment Training Program

4.FURTHER INFORMATION

Glossary

The following terms mainly relate to an espresso machine
and its operation.
See Coffee tasting terminology for terms related to coffee.
TERM WHAT IT MEANS
Automatic a machine that dispenses a measured amount of water into a cup, turning off
the flow automatically.
back flushing the action of blocking the flow of water through a group head with a blind filter,
and operating themachine as if extracting coffee.
bar unit of pressure equal to 100kPa or 14.5 psi or one atmosphere.
barista Italian, person working in a bar, commonly used term for someone working
a coffee bar.
blind filter a filter basket without holes, fitted to handle and used to back flush group heads.
dose the amount of coffee dispensed by a dosing coffee grinder each time its dosing
lever is operated.
espresso the name given to a type of coffee making machine that uses pressure to force
heated water through ground coffee beans (sometimes spelt expresso).
feathering twisting a tamper to spread coffee grounds smoothly to the edges of the filter
basket.
heat exchanger a device such as a tube immersed in heated water, in which a liquid is heated by
another liquid without physical contact between them.
manual a machine in which all actions, including pumping are done by the operator.
mocha a variety of coffee (from Mocha). Also a flavouring obtained by combining coffee
and chocolate.
semi automatic a machine that requires the operator to start and stop water flow during coffee
extraction.
solenoid valve an electrically operated water valve (in an espresso machine).
tamping pressing coffee grounds in filter basket to a consistent density to ensure best
coffee extraction.
valve a mechanical or electrically operated device that controls the flow of water or
steam in an espresso machine.
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