| Arabica | A type of coffee species which grows generally above 3000 ft and produces a rich tasting bean relatively low in caffeine mostly grown in Latin America |
| Automatic Machine | A traditional espresso machine where the amount of water that is used to make the espresso is pre programmed |
| Backflushing | Where a blank filter is used to clean the grouphead on a traditional coffee machine |
| Bean-to-Cup Machine | A machine that offers a variety of preset black and white coffee options at the push of a button. Often used in self service situations. |
| Blend | Espresso is always a blend of different coffees where the roaster is looking for a specific end result with body, acidity and sweetness coming from the mix of different beans |
| Blind Filter | Used on your espresso machine to back flush. When used allows a build up of pressure in the grouphead which when released forces cleaner and water through the head and out into the drain |
| Burrs | The blades in a grinder that crush the beans to a uniform size suitable for the preparation of the coffee |
| Crema | The initial light coloured creamy liquid that comes out when making an espresso |
| Cupping | Coffee tasting to evaluate the characteristics within different coffees |
| Degassing | The time roasted beans need to release the CO2 trapped inside of the bean when ground, usually a few hours at most to rest and settle and give their best taste. |
| Dose | The amount of coffee put into the filter basket |
| Espresso | The small amount of coffee made by a machine forcing water through ground coffee under pressure |
| Espresso | The small amount of coffee made by a machine forcing water through ground coffee under pressure |
| Extraction | The amount of coffee released from the beans, usually depends on the finess of the grind. |
| Frothed Milk | Milk that has been expanded by using steam. |
| Grinder | Machine used to crush beans to a size suitable for coffee making |
| Grouphead | Part of the espresso machine where the portafilter is attached to have water forced through the coffee |
| Hopper | Container attached to a grinder to store the whole beans until ready to grind |
| Portafilter | The handle with filter basket used to make espresso coffee |
| Puck | Coffee bean residue left in the filter basket after the extraction of the espresso |
| Robusta | A type of coffee species grown mostly in wet areas of the eastern hemisphere, high in caffeine and can be quite harsh to taste |
| Steam Wand | The pipe attached to the espresso machine used to heat and froth milk |
| Steamed Milk | Milk that has been stretched and heated using a steam wand |
| Tamper | Used to flatten, compress and remove the excess air from ground coffee when making espres |