Barista One

0 of 58 lessons complete (0%)


B1 1.08 – Recap and Glossary

Recap and Glossary


  • We’ve reviewed the full cycle of shot-making;


  1. Clean, hot, dry filter basket, and you’re ready to brew again.
  2. Dose the coffee within your margin of error.
  3. Distribute it evenly.
  4. Tamp straight and remove any excess grinds.
  5. Insert in a controlled way without bumping the portafilter.
  6. Engage the pump without delay.
  7. Align the cup(s) beneath the spouts.


  • Scales are an essential tool for calibrating your equipment.
  • Doses can be programmed with timers, but scales are needed to maintain this accuracy across a shift.
  • Horizontal and vertical distribution is necessary to make a homogenous mix of grinds.
  • Don’t tamp too firmly and don’t tamp too softly.
  • Use every group, not just the group closest to the grinder.
  • Turn the pump on as soon as you insert the portafilter.
  • Be sure you don’t reverse the good effects of an even distribution and a flat tamp by knocking the portafilter against anything, including the group head or the bench top.


Balance (sensory)  Harmonious sensory attributes of a food or drink, without any intrusive or disturbing negative features

Calibration (mechanical)  The process of assigning or correcting the settings for a piece of equipment

Clumping  The unintended packing of grinds to form small chunks

Distribution tool  A handheld device used for horizontal distribution of grinds

Drip-tray scales  Weighing scales installed on a drip tray; these are usually not a fixed part on an espresso machine.

Flow-meter  A device that measure the volume of water; it involves a small spinning wheel and a counter that gives a very accurate of reading of how much water has passed by.

Flush the group head  The rinse of water prior to brewing, intended to remove spent coffee residue. This practice is sometimes used to increase or decrease brew water temperature on machines that are prone to temperature instability.