Commercial Espresso Machines Key Terms
Boost your espresso business by learning important espresso machines terminologyMaking espresso is truly an art that all starts with your espresso machine. Although there are automatic machines that can complete the entire brewing process for you, it is important to know all of the key elements that go into producing the highest quality shot of espresso. And perhaps you would like to have more control over the brewing of your espresso by using a semi-automatic or manual machine. Learn the important terms of espresso machines to ensure maximum customer satisfaction.
Automatic, semiautomatic, manual
CremaThe crema is the foam layer on the top of a shot of espresso. The crema consists of oils and proteins that have been emulsified during the espresso brewing process. The crema is the distinctive characteristic of espresso.
ShotA shot refers to the actual "cup" of espresso that is produced by the espresso machine. Due to the potent nature of espresso, it is only enjoyed in servings of a few ounces each.
TampingTamping is the process by which the barista creates a firm collection of the grounds for the hot water to pass through to make the espresso. The grounds need to be evenly tamped in order for the water to be able to filter through smoothly.
PressureEspresso machines use a great deal of pressure to force hot water through the coffee grounds in order to make espresso.
PortafilterThe portafilter is the part of the espresso machine that houses the grounds. The portafilter is slightly different depending on the type of machine you have. Each portafilter allows varying levels of control over the brewing.
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