For those of you who are new to the coffee scene here are some of the basic terms that we talk about pretty often.
Barista: Italian for “bartender”, a barista is any individual that prepares and serves espresso-based beverages.
Portafilter: The device which attaches to the espresso machine, it’s basket holds the finely-ground tamped coffee grounds. Once it is attached to the machine it creates a seal so that all the water goes through the coffee and not out the sides!
Espresso: Espresso is a beverage prepared by taking a small amount of water and using high pressure to force it through approximately 20g of finely ground coffee. You are shooting for an extraction time between 25-30 seconds and a final liquid result of 1.5-2 oz, depending on the size of your portafilter basket.
Crema: Crema is the “foam” that forms on top of the espresso shot when air bubbles combine with the coffee’s soluble oils. It plays a vital role in the flavor of the espresso. The presence of crema indicates that all variables were performed correctly when making the shot of espresso. When pouring latte art, the crema sits on top of the latte and defines the contrast in the design.
Latte: Espresso and micro-foamed milk. Usually at least 10 oz.
Heart: The simplest of pours.
Tulip: A variation of the heart pour. You can have as little as 2 layers stacked and there is no real limit. The most common is 3 as shown below. We have a few show offs at the shop that have done 10!
Rosetta: Many variations depending on the artist, but generally a latte art design that looks leaf-like.
Some have finer defined leaves:
While others have larger leaves: