Espresso Glossary

Arabica – One of the two types of coffee beans used in espresso; grown at high altiitudes (at least 2,400 feet above sea level) in eastern Africa, and Central and South America. Offers a smooth, delicate, slightly acidic espresso taste.

aromas – One of the four elements of a great espresso (together with crema, body, and taste), over 900 exist in a bouquet of coffee. Aromas settle on the taste buds and may be recognized several minutes after the last sip of espresso. In improperly prepared espresso, the aromas will be underdeveloped.

“bar” (of pressure) – A unit of measure, equal to 14.51 pounds of pressure per square inch (psi).

barista – An Italian term for the professional espresso preparer who works in the cafes of Italy.

blend – Nuances of taste and aroma achieved by combining a selection of coffee beans into unique espresso varieties.

Bezzera, Luigi – Patented the first pressurized coffee machine in 1901; achieved instant success and celebrity in Italian cafes and restaurants.

body – Difference between espresso and filtered coffee. Judged by holding the espresso in the mouth for a few seconds. Espresso could be “light bodied” or “full bodied” depending on the blend, grind and extraction pressure.

Brazilian Santos – A South American variety of Arabica coffee beans.

caffe latte – Espresso mixed with warmed milk.

cappuccino – Name for the color of a monk’s robe, cappuccino is an espresso topped with frothed milk, and often a sprinkling of cinnamon or shaved chocolate.

crema – The golden colored, textured layer that sits atop a cup of espresso. The crema preserves the espresso’s ideal temperature and prevents the diffusion of the espresso’s aromas. First characteristic of a good espresso.

demitasse – A porcelain cup for espresso, preferably with concave curves and a tulip shape; designed to maintain ideal espresso temperature and preserve the crema.

drip tray – The part of the machine that collects excess water for easy disposal after espresso making.

espresso – First created in Naples in 1750, the term literally means, “prepared at the express order of the customer.” Distinguished from other coffees by the high temperature and pressure used to extract the essence of the coffee flavor from the coffee beans.

extraction pressure – Measured in bars. The minimum pressure required for extracting espresso from ground coffee is eight bars.

extraction temperature – The ideal water temperature for espresso making is 187 to 196 degrees Fahrenheit. If the water is too hot, the espresso can burn; if the water is not hot enough, it will not extract the essence of the aroma and body from the ground coffee.

grind – The degree to which roasted coffee beans are ground significantly affects body. The finer the grind, the more full-bodied the espresso.

“lungo” – Enjoying the espresso in a large (literally, “long”) cup; an espresso with the amount of water that suits you.

(caffe) macchiato – An espresso mixed with a dash of warmed, frothy milk.

“naturally decaffeinated” – A natural process of washing the coffee beans with water in order to remove, or reduce, the level of caffeine.

pump – Mechanism for delivering pressure in an espresso machine.

roast – The process during which green, or raw, coffee beans undergo physical and chemical transformation. Roasting lasts between seven and twelve minutes at temperatures reaching 480 degrees Fahrenheit; the green beans lose volume due to water evaporation and turn a rich shade of brown. The roastin process allows for the desired adjustment of the acidity or bitterness that is found naturally in the green coffee beans (in general, longer roasting decreases acidity and increases bitterness).

Robusta – The more full-bodied of the two types of coffee beans used in espresso; provides espresso with intensity and a slightly bitter taste. Grown in Central Africa, Southeast Asia and, to a lesser extent, in Latin America. Grown at lower attitudes that Arabica.

taste – For espresso, defined by three parameters: sweetness, bitterness, and acidity. The tip of the tongue perceives the sweetness, acidity is recognized by the middle of the palate and bitterness is discerned at the back of the mouth.

thermoblock (heating element) – A high precision, spiral-shaped heating system, controlled by a thermostat, that maintains a water temperature of between 187 to 196 degrees Fahrenheit, ideal for espresso. The thermoblock has a separate thermostat to control the temperature of the steam for the frothing attachment.

(caffe) viennois – Espresso topped with a layer of sweet whipped cream.

Source: http://www.americanconnoisseur.com/libations/espressoglossary.html