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Glossary of Coffee Terms

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Here is a list of commonly used coffee terms and their explanation.

 

Back-Flush - A vital grouphead cleaning method (for use with machines controlled by a 3-way solenoid only) This technique involves placing what is known as a 'blank' or 'blind' disk or portafilter basket(the disk is a plastic or rubber disk that fits into a standard basket and blocks off the holes, while the designated basket is just one that was made blank ie with no holes) into the portafilter, a backflush specific detergent is added to the basket and the portafilter locked into the group as you would to pull an espresso shot, the pump is then activated for a few seconds to allow pressure to build sufficiently and then de-activated allowing the solenoid valve evacuate the high pressure detergent solution back through the group, through the solenoid valve and into the drip tray along with built up coffee oils and residues, this is then repeated(without adding more detergent) until user is satisfied that the system is clean, then the portafilter is removed, rinsed under a hot tap and re-inserted to begin rinsing the system using the same technique as before but without the detergent, this is done until the evacuated water runs clear.

Make sure if you are carrying out this procedure to always refer to manufacturer guidelines or the instructions on the detergent tub and always ensure that there is no detergent residue left and to discard first shot or two pulled after backflushing.

 

PID - Proportional Integral Derivative, this is a device commonly found on commercial espresso machines and 'higher-end' home espresso machines, aftermarket PID units are also available for a number of machines that don't include them as standard. It essentially provides the user with a high level of control over temperatures within the machine, namely Brew Boiler Temperature and Steam Boiler Temperature. Some PID devices also include in their interface, control over other functions beside these, such as Pre-Infusion, Pump Activation via Timer and more.

 

Temperature Surfing - A technique adopted by those using Thermostat controlled espresso machines(as opposed to PID* controlled, see PID) to gain some control over the brew water temperature. This is done by 'tricking' the thermostat into activating the element to heat the boiler water and allowing a specific amount of cooling time once the element is de-activated before the espresso shot is extracted. One achieves this simply by(assuming user has or is in the process of preparing portafilter with gound coffee ready for extraction) switching on the brew switch and allowing fresh water to be pumped into the boiler and thus hot water out from the brew head until the element light comes on, waiting until said light goes off again and with the use of a timer allowing a precise period of time before the brew switch is activated and espresso shot pulled. This time period varies depending on machine and temperature desired.

 

WDT - Weiss Distribution Technique, a technique implemented to minimise uneven extraction whereby a funnel slightly smaller in diameter to the portafilter so as to fit snuggly is inserted, grinds are then dosed into this funnel and vigorously agitated with a small stirring device, the funnel is then removed and grinds levelled and tamped.

 

More to come...


@Dr_Strangebean

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So where the rest of them, elsewhere on the forum ?.

 

Jon.

 

Here is a list of commonly used coffee terms and their explanation.

 

Back-Flush - A vital grouphead cleaning method (for use with machines controlled by a 3-way solenoid only) This technique involves placing what is known as a 'blank' or 'blind' disk or portafilter basket(the disk is a plastic or rubber disk that fits into a standard basket and blocks off the holes, while the designated basket is just one that was made blank ie with no holes) into the portafilter, a backflush specific detergent is added to the basket and the portafilter locked into the group as you would to pull an espresso shot, the pump is then activated for a few seconds to allow pressure to build sufficiently and then de-activated allowing the solenoid valve evacuate the high pressure detergent solution back through the group, through the solenoid valve and into the drip tray along with built up coffee oils and residues, this is then repeated(without adding more detergent) until user is satisfied that the system is clean, then the portafilter is removed, rinsed under a hot tap and re-inserted to begin rinsing the system using the same technique as before but without the detergent, this is done until the evacuated water runs clear.

Make sure if you are carrying out this procedure to always refer to manufacturer guidelines or the instructions on the detergent tub and always ensure that there is no detergent residue left and to discard first shot or two pulled after backflushing.

 

PID - Proportional Integral Derivative, this is a device commonly found on commercial espresso machines and 'higher-end' home espresso machines, aftermarket PID units are also available for a number of machines that don't include them as standard. It essentially provides the user with a high level of control over temperatures within the machine, namely Brew Boiler Temperature and Steam Boiler Temperature. Some PID devices also include in their interface, control over other functions beside these, such as Pre-Infusion, Pump Activation via Timer and more.

 

Temperature Surfing - A technique adopted by those using Thermostat controlled espresso machines(as opposed to PID* controlled, see PID) to gain some control over the brew water temperature. This is done by 'tricking' the thermostat into activating the element to heat the boiler water and allowing a specific amount of cooling time once the element is de-activated before the espresso shot is extracted. One achieves this simply by(assuming user has or is in the process of preparing portafilter with gound coffee ready for extraction) switching on the brew switch and allowing fresh water to be pumped into the boiler and thus hot water out from the brew head until the element light comes on, waiting until said light goes off again and with the use of a timer allowing a precise period of time before the brew switch is activated and espresso shot pulled. This time period varies depending on machine and temperature desired.

 

WDT - Weiss Distribution Technique, a technique implemented to minimise uneven extraction whereby a funnel slightly smaller in diameter to the portafilter so as to fit snuggly is inserted, grinds are then dosed into this funnel and vigorously agitated with a small stirring device, the funnel is then removed and grinds levelled and tamped.

 

More to come...


One Life this is it, it's not a rehearsal so enjoy it best you can - Have some fun, buy a coffee machine.;)

 

ECM Synchronika - ECM V-Titan 64 Grinder - EXPOBAR MEGGACREM 2 Group - MAZZER Super Jolly grinder with doser -  AMIR Scales and they work fine - 15-18-20-22-25g VST Filter Baskets - Several MOTTA Jugs and a Home Made Knock Box. - Useful contributions from the Family.

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