What You Need to Know to Run Your Espresso Machine: Helpful Definitions to Demystify the Jargon

So, you’ve purchased a new espresso machine and have removed the parts from the box, eager to get things set up. You grab the instruction manual, and then you realize – you have no idea what this thing is talking about, and it’s supposed to be in English! Whether you’re trying to set up an espresso office machine or an espresso machine for your home, here are some key terms that you’ll need to know in order to get that machine up and running and start brewing the best espresso around!

Barista

Someone trained in the espresso-making arts; an Italian term for anyone operating espresso-brewing equipment at a café.

Basket

On an espresso machine, the basket is straight-walled and should hold between 16-18 grams of coffee.

Boiler

The part of the espresso maker which supplies both hot water and steam.

Brewing Time

Espresso brewing time should be no longer than 30 seconds to fill two 1 oz. cups.

Brush

Tool used for cleaning out the espresso machine after each use.

Burr Grinder

A high quality espresso grinder that uses two disks to slice away portions of the bean; often integrated into the machine such as that found on the Impressa Z5, a Jura espresso machine.

Crema

Rich foam that sits on the surface of a cup of espresso after it has been brewed.

Descaler

Cleaning product to remove mineral buildup on the espresso maker’s

Doser

Spring-loaded espresso grinder device that dispenses either 7-9 grams of ground espresso for a single shot or 14-18 grams for a double shot.

Froth

Thick, foamy milk that has been aerated by hot steam.

Group Head

Chamber on an espresso machine that draws pressurized stream through the coffee grounds; some baristas prefer using a 2 group automatic espresso machine such as the RIO: 2 group or the La Pavoni Pub M2 Semi-Automatic Espresso Machine.

Long

A long espresso pull, creating about 2 oz. of espresso with a more bitter taste.

Portafilter

Cupped handle on an espresso machine which holds ground coffee as it’s being brewed.

Pump

Delivers water at the required pressure for brewing; 8-10 bar is the ideal amount of pressure for a regular espresso shot.

Ristretto

A very short espresso pull, totaling around 1 oz. for 2 cups; this is smaller than a regular shot, but it is a stronger, more flavorful dose.

Seal

Along with the gasket, pieces of an espresso machine that keep the pump and lever working properly.

Steam Wand

Pipe on the espresso machine which provides aeration in order to create steamed or frothed milk; also can be used to heat cups with very hot water.

Tamper

Device on which 20-30 lbs of pressure must be exerted in order to compress the ground coffee located inside a filter basket.

Water Filter

Built-in filtration system, typically consists of a mesh filter through which water flows before being heated; some systems may use charcoal or chlorine to filter the water.

Water Temperature

The temperature for espresso making should be around 92-93C for the best results.