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Understanding Coffee: The language of coffee
| Espresso...... | is made to order from freshly ground beans. The perfect espresso is 7 grams of coffee extracted between 20-30 seconds, no more than 40mls, served in a warm cup. |
| Grinder/Doser...... | the machine used to grind the coffee beans prior to extracting a cup of coffee. |
| Group handle...... | portable coffee filter to be fitted with a single, double or triple brewing basket in preparation of an espresso coffee. |
| Group head...... | is the part of the machine from which hot water is dispersed through the group handle. |
| Robusta...... | is grown at lower altitudes, has a quicker growth cycle and is therefore cheaper to process and used mainly as bases for instant coffees. |
| Steam wand...... | used for heating and frothing milk. |
| Sirop de gomme...... | sugar syrup. |
| Tamper...... | tamping compacts the coffee ensuring water pressure is evenly distributed. Most grinder-dosers have a tamper attached to the body, however, a manual tamper will achieve better results. |
| Wet processing...... | coffee processed by removing the skin and pulp from the bean while the coffee berry is still moist. Most of the worlds great Arabica coffees are processed this way and are called washed coffees. |
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