Starting anything new requires a real learning curve and the art of using espresso coffee makers is no different. In the beginning stages just doing the research can be daunting if the words, terms and phrases are unfamiliar and not clearly understood. This articles intent is to provide understanding of those words and phrases so that the newbie can do his or her research and not only make good buying decisions but also understand the espresso coffee maker process and then truly enjoy the experience.
1. Espresso. This term is used in one of two ways. The first usage is as a type of drink which is concentrated and sometimes thicker than a drip brewed coffee and is also layered with foam on top. The second way refers to the method of brewing which is to force the hot water through the coffee grounds under a controlled amount of pressure in a short amount of time, typically between 25 and 30 seconds.
2. Crema. This is merely the layer of foam on top of the shot which is produced by the pressurization or extraction process. The water absorbs co2 from coffee while under pressure and then releases the co2 in the form of tiny bubbles once the shot is released into the cup. The amount and color of the crema is a direct indication of the quality of the shot.
3. Grouphead. The integral part of the espresso coffee maker to which the portafilter is attached. This is where the water is evenly dispersed across the coffee in the portafilter by way a dispersion screen with many small holes spaced across the grouphead.
4. Portafilter. This filtering basket with a handle attached is where the coffee is placed. The portafilter locks into the grouphead and creates the seal that is required for the extraction process. These portafilters are used in the manual/lever type, semi-automatic and fully automatic espresso makers and not in the super automatic espresso makers.
5. Pre--infusion. The amount of time the water is allowed to rest on the coffee at boiler or static machine pressure before the brewing cycle is started. This process when used on manual/lever type machine gives the barista one more way to control and affect the quality of the shot.
6. Steam Wand. The tube attached to the espresso machine used to heat and froth the milk.
7. Frothing tip. The perforated tip on the end of the steam wand that enables the barista to speed up and enhance the frothing process.
8. Three--way valve. A mechanical device used to relieve pressure at the portafilter instantly upon completion of the cycle. Relieving this pressure drains the remaining water and enables the operator to remove the portafilter without any mess or risk of injury or burns. Without the three--way valve the operator must remember to relieve the pressure manually before removing the portafilter.
9. Doser. This is a measuring device on the grinder which when the lever is pulled will deliver a measured amount of ground coffee (usually 7 grams) directly into the portafilter. The coffee is ground and delivered to the doser chamber on the front of the grinder and then ready for dosing. Depending on usage requirements grinders may be purchased with dosers or doserless.
10. ESE Pod. Easy serving espresso pod; a pre--measured amount of ground coffee (approximately 7 grams) in a paper packet that is ready for usage. Many of the espresso coffee makers available today can use either ground coffee from the grinder or the ESE Pod.
These are just a few of the terms that may help to inform the beginning espresso coffee maker and aid him or her in understanding the process and in choosing their first espresso machine. Each shot should be an experience and hopefully all of yours will be exceptional.
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