Ok, we understand that there may be some words, terms or terminology that you are unsure about. That's why we
have created this "Glossary Of Terms" page to help you get a better understanding of the terms that are commonly
used within the coffee industry.
Barista - this is an italian word for "the bar person". This word is mainly used for the coffee maker, but the
barista can also make cold and hot beverages, as well as alcoholic drinks if working in a licensed business.
Backflush / Backwash - this is a word describing the cleaning procedure perform at the end of each day to clean up the residue inside the
group head of the machine. It can be done with or without chemicals.
Blind Filter - This is commonly used in the backflush (clean up) process.
Caffe - An Italian word for "Coffee".
Crema - This is the caramel like colored foam that appears on the top of the espresso.
Decaffeinated Coffee - This word is used to describe a coffee that has had most of the caffeine removed from the drink.
Doppio - An Italian word for "Double".
Doppio espresso - This is known as a double shot of espresso, normally around 50-60 ml, poured in
between 25-30 secs and through a double filter basket.
Dose - Used to describe the amount of ground coffee that are dispensed from the blade or burr grinder.
Extraction - Also known as "pour" and this term is used to describe the process of water flowing or travelling through
the group head and packed group handle for an espresso.
Knock Tube / Bang Box / Waste Tube - These a terms used to describe when coffee grounds are disposed and no longer used.
Piccolo - An Italian word meaning "little" or "small".
Piccolo Latte - Combined with the above meaning, this phrase simply means a "small caffe latte".
Ristretto - An Italian word meaning to "hold back" or "restrain".
Ristretto Caffe - An espresso that is stopped short and is poured 15-20ml within 16-20 secs.
Syrup - a flavor in thick liquid form that is used to add to a cup of coffee. (e.g caramel, hazelnut, vanilla etc)
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