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
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,