Espresso Glossary: Must-Know Espresso Terms for Better Brewing
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Are you ever baffled by words like “tamping,” “puck,” or “lungo” on a café menu? If you’re just stepping into the world of espresso, it’s easy to feel like everyone else got the secret barista handbook except you. That’s where a great espresso glossary comes to the rescue.
I remember the first time I tried to decode an espresso recipe online, half the terms sounded like secret code and left me more confused than caffeinated. But once you get comfortable with the lingo, your coffee journey gets a whole lot easier, and way more fun, whether you’re experimenting at home or just trying to keep up with the café crowd.
Espresso Gear & Tools
- Portafilter: The handled device that holds your ground coffee and locks into an espresso machine. It’s what you see baristas twisting in before pulling a shot. Most home machines use a 54mm or 58mm portafilter, and it quickly becomes second nature to snap it in place.
- Basket: The small metal insert that sits inside the portafilter, where you place your coffee grounds. Single, double, and triple baskets all hold different amounts. Matching the right one to your recipe is pretty handy.
- Tamper: A chunky, usually metal tool for pressing coffee grounds down flat and tight into the basket. Even tamping means less channeling and a more even shot.
- Doser: A part on some grinders that dispenses a measured pile of coffee grounds straight into your basket. Some folks like doserless grinders for more direct dosing and less waste.
- Distribution Tool: A little device (sometimes just called a distributor) that spreads your grounds evenly before tamping. These tools help level out lumpy spots so extraction stays even.
- Knock Box: The container or bin to dispose of your used espresso puck. It usually has a padded bar on top to help dump it out without damaging your portafilter.
- Retention: The leftover coffee grounds stuck inside your grinder after use. Lower retention keeps each shot fresher and makes it easier to switch between beans.
- Weiss Distribution Technique (WDT): A method using thin needles to stir and break up clumps in your grounds before tamping. This technique reduces channeling and facilitates reliable extraction. Home baristas everywhere are loving it.
- Puck Screen: A thin, reusable disc placed on top of your grounds in the portafilter to help water distribute evenly and reduce channeling.
Looking to upgrade your gear? My guide to the best espresso tampers covers the essential tool every home barista needs for better results. The right tamper can make a big difference in your workflow and consistency.
Espresso Brewing Basics
- Dose: The weight (usually in grams) of ground coffee you add to the basket. Adjusting your dose can help fine-tune flavor or strength.
- Yield: The amount (grams or milliliters) of espresso that comes out. A classic double shot yields approximately 36g from an 18g dose, although the dose can be adjusted for taste preference.
- Brew Ratio: The relationship between dose and yield, usually shown as something like 1:2. This ratio guides your shot’s strength and flavor profile.
- Extraction: The whole process where water flows through coffee to pull out flavors, oils, and crema. Espresso extraction is fast, typically running 25 to 35 seconds for a double shot.
- Preinfusion: A short stage where water gently soaks the puck at low pressure before full pressure kicks in. This step helps reduce channeling and ensures a more even extraction, resulting in better outcomes.
- Channeling: When water finds a weak spot in your coffee bed, it shoots through and leaves other parts dry. It almost always results in weak flavor or watery shots.
- Puck: The compressed, used-up disk of coffee grounds left in your basket after pulling a shot. A tidy, solid puck is a good sign that things went well.
Want a hands-on look at each step? Follow my step-by-step manual espresso guide to see the entire process in action and learn how to adjust for even better results at home.
Espresso Shot Styles
- Single Shot: A classic 30 mL (about 1oz) espresso shot using about 7 to 9g of ground coffee. Some machines have special baskets for singles, allowing you to maintain the correct proportions when experimenting with drink sizes.
- Double Shot: The most common style, using about 16 to 20g of coffee to produce 60 mL (2oz). Most recipes and ratios are based on double shots for consistency.
- Ristretto: A short, concentrated shot with less water. The result is a thicker, sweeter cup and a totally different flavor profile. Try about a 1:1 ratio of coffee to brew water for a classic ristretto.
- Lungo: A longer shot that runs extra water through the grounds, making it lighter and more diluted than standard espresso. Lungo shots are fun for mixing things up and finding new flavors in your beans.
- Americano: Espresso plus added water, which mellows the strength and adds volume. If you’re looking for a longer coffee with that espresso punch, this style is worth checking out.
- Blonding: When the espresso flow turns pale and watery near the end of the extraction. Most baristas stop the shot at the first signs of over-extraction, or “blonding,” to avoid harsh, bitter flavors.
Curious about how shot size changes flavor? My espresso shot ratio explainer breaks down the details, helping you decide what to experiment with next.
Taste, Texture & Tuning
- Crema: The creamy, golden foam that settles on top of freshly pulled espresso is full of aromatic compounds and coffee oils. It’s a sign of fresh beans and a well-pulled shot.
- Body: The sense of weight and thickness in your mouth when you sip espresso. Full-bodied shots feel creamy and bold, while lighter-bodied ones taste thinner or more delicate.
- Acidity: The pleasant tang or brightness coffee brings; think fruitiness, not sourness. Good acidity adds life to espresso and makes flavors more interesting.
- Bitterness: It comes from extracting too much or using very dark-roasted beans. Some bitterness is normal, but excessive bitterness can overwhelm everything else, leaving an unpleasant aftertaste.
- Sweetness: The natural sugars that shine through when your extraction is just right. Well-balanced shots typically have a mellow, subtle sweetness that rounds out the flavors nicely.
- Aftertaste: The lingering flavors that stay in your mouth after the coffee is gone. Great espresso leaves a pleasant, lasting aftertaste, with no harsh, ashy notes.
- TDS (Total Dissolved Solids): A measure of how much “stuff” from coffee ends up in your cup, hinting at strength and extraction. Usually checked with a refractometer by detail-oriented brewers and those who want to fine-tune their shots scientifically.
Struggling to nail down flavors or texture? My espresso troubleshooting article offers expert tips to refine your routine and enhance your results, drawing on real-world experience.
Pro-Level Espresso Buzzwords
- Dialing In: Adjusting grind, dose, and shot time to achieve the perfect taste and strength. This process is a game-changer and incredibly rewarding once you get the hang of it.
- Espresso Workflow: Your personal routine for prepping, pulling, and cleaning up after your shots. Refining your workflow makes brewing smoother and more consistent.
- Purge: Running water through the grouphead or steam wand before and after brewing. This keeps your machine clean and stabilizes the temperature for better shots.
- Knock Bar: The padded bar across a knock box, designed to help you tap out pucks without damaging your portafilter.
Final Thoughts
Learning these espresso terms can give a boost to your confidence, especially when you’re trying out new recipes, troubleshooting shot issues, or simply chatting with other coffee enthusiasts. I wish I’d had a list like this when I started; it makes the process smoother and lets you dig in with less second-guessing.
Bookmark this glossary or print it for quick reference near your coffee corner. The more often you brew, the more these words will feel like second nature.
And if there’s an espresso term that still has you puzzled, leave a comment or reach out. I’m always happy to help clear things up or break them down further!
Sonia Zannoni
I help coffee lovers experience the rich stories, origins, and luxury of high-end coffee. At Aroma Expeditions, I share my passion for sustainable sourcing, ethical beans, and the art behind every pour.
Let’s turn your daily brew into an adventure worth savoring.
