A

Aerocano [e-ro-ka-no]

An Americano that gets a particularly soft, creamy texture through frothed water or steam – almost like a Nitro Coffee, but without nitrogen.

AeroPress [e-ro-press]

The AeroPress is a popular coffee brewing system developed in 2005. Using air pressure, it produces aromatic coffees with little bitterness in just a few minutes. Different recipes allow for both filter-like coffees and concentrated coffee beverages.

Good to know: The AeroPress is one of the most popular methods among home baristas worldwide and even has its own World Championship.

Affogato al Caffè [af-fo-ga-to al kaf-fe]

A scoop of vanilla ice cream, topped with hot espresso. Half dessert, half coffee – and 100% Italian indulgence.

Arabica [a-ra-bi-ka]

Arabica is the world's best-known coffee variety, characterized by delicate aromas, elegant acidity, and complex flavor notes. High-quality espresso blends often contain a high proportion of Arabica beans.

Americano [a-me-ri-ka-no]

An espresso lengthened with hot water. The Americano has a milder taste than a classic espresso.

B

Banana Bread Latte [ba-na-na bred lat-te]

Latte with banana, vanilla, and cinnamon notes – inspired by the taste of freshly baked banana bread.

Barista [ba-ris-ta]

A barista is a coffee expert specializing in the preparation of espresso and coffee specialties.

Basket [bäs-kit]

The basket – in English, espresso filter basket – is the metal insert in the portafilter where the coffee grounds are placed. Depending on the size, there are baskets for one or two espressos.

Bialetti [bi-a-let-ti]

Bialetti is an Italian manufacturer that became world-famous with its iconic Moka Express. In everyday life, the name is often used as a synonym for the classic espresso pot or moka pot – similar to "Kleenex" for paper tissues.

However, the Bialetti does not brew real espresso, as it operates with significantly less pressure than an espresso machine. Instead, it produces a strong, aromatic coffee that is somewhere between filter coffee and espresso in taste.

Good to know: Many people say "I'm making an espresso with the Bialetti." Strictly speaking, this is not correct – a Bialetti brews moka, not espresso. Nevertheless, it has been part of Italian coffee culture for decades and is indispensable in many households.

FORMA Tip: With a strong espresso blend and a slightly finer grind, you can get a particularly intense aroma from your Bialetti. The pot should never be filled above the safety valve with water, and the coffee should be served as soon as possible after brewing.

Bicerin [bi-tsche-rin]

A traditional coffee drink from Turin. It consists of espresso, hot chocolate, and a layer of cream that is not stirred. Both a dessert and coffee.

Black Eye [bläck ai]

Filter coffee with two espresso shots.

Blend

A mixture of different coffee varieties or origins. Espresso blends are developed to create a balanced flavor profile.

Blooming [blu-ming]

During blooming, freshly ground coffee is first moistened with a small amount of water. This releases carbon dioxide from the beans, allowing for a more even subsequent extraction. Blooming is an important step, especially for filter coffee.

Blueberry Iced Latte [blu-be-ri aist lat-te]

Espresso, cold milk, and blueberry syrup result in a fruity latte that has gained attention, especially on TikTok.

Body [bo-di]

Body describes the mouthfeel of a coffee. An espresso with a lot of body feels full-bodied, creamy, and intense, while a light coffee tastes more delicate and smooth.

Whole Bean Coffee

Coffee in whole bean form. Freshly ground beans provide significantly more aroma in espresso.

Bottomless Portafilter [bot-tom-less por-ta-fil-ter]

Also known as a naked portafilter. Since the spout is missing, the espresso extraction can be observed directly. Errors such as channeling or uneven tamping become immediately visible.

Brew Ratio [bru rei-schio]

The brew ratio describes the relationship between the amount of coffee grounds and the final beverage volume. It is one of the most important factors for a balanced espresso.

Example: 18 g of coffee yields 36 g of espresso – a brew ratio of 1:2.

Brightness [brait-ness]

Brightness describes a pleasant, vibrant fruit acidity in coffee. It is often associated with high-quality Arabica beans and lighter roasts.

Brown Sugar Shaken Espresso [braun schu-ger schei-kn es-pres-so]

Shaken espresso with brown sugar and ice. Sweet, strong, and now a permanent fixture on many cafe menus.

Butter Latte [but-ter lat-te]

A latte with butter or ghee, inspired by Bulletproof Coffee. Creamy and satisfying.

C

Cà Phê Sữa Đá [ka fe sü-a da]

The famous Vietnamese iced coffee combines strong coffee with sweetened condensed milk and ice cubes. The result is intense, creamy, and pleasantly sweet.

Cà Phê Trứng [ka fe tschüng]

Also known as Vietnamese Egg Coffee. A fluffy cream made from egg yolk, sugar, and condensed milk meets strong coffee, creating a surprisingly velvety taste experience.

Caffè al Ginseng [kaf-fe al dschin-seng]

A popular Italian specialty made from espresso and ginseng extract. The taste is pleasantly mild, slightly caramel-like, and has a natural sweetness.

Caffè alla Nocciola [kaf-fe al-la not-tscho-la]

Espresso with delicate hazelnut aroma or hazelnut cream. Especially in Southern Italy, this specialty is a staple in many cafes.

Café au Lait [ka-fe o le]

French milk coffee made from filter coffee and hot milk.

Café Bombón [ka-fe bom-bon]

Spanish drink made from espresso and sweetened condensed milk.

Café Borgia [ka-fe bor-dscha]

An elegant combination of espresso, chocolate, and orange peel or orange syrup. The delicate citrus notes give the coffee a special freshness.

Café con Hielo [ka-fe kon je-lo]

Especially popular in Spain: A freshly brewed espresso is served separately with a glass of ice cubes and then poured over the ice itself. This preserves the aroma and makes the coffee pleasantly refreshing.

Café con Leche [ka-fe kon le-tsche]

The Spanish classic consists of equal parts coffee and hot milk. Creamy, balanced, and an integral part of Spanish breakfast culture.

Caffè Corretto [kaf-fe kor-ret-to]

Espresso with a shot of grappa or sambuca.

Café Crème [ka-fe krem]

Especially common in Switzerland. A larger coffee with light crema.

Café Cubano [ka-fe ku-ba-no]

Cuban espresso with sugar, frothed during preparation.

Café de Olla [ka-fe de o-ja]

Traditional Mexican coffee with cinnamon and piloncillo sugar.

Caffè d'Orzo [kaf-fe dor-tso]

A caffeine-free hot beverage made from roasted barley. It tastes similar to coffee and is a popular alternative in Italy for those who want to avoid caffeine.

Caffè Latte [kaf-fe lat-te]

More milk than a cappuccino and usually served in a large cup.

Caffè Leccese [kaf-fe let-tsche-se]

A specialty from the city of Lecce in Apulia. Freshly brewed espresso is poured over ice cubes with almond milk or almond syrup. Refreshing, slightly sweet, and typically Italian.

Café Miel [ka-fe mi-el]

An aromatic coffee drink made from espresso, honey, warm milk, and a pinch of cinnamon. Sweet, spicy, and a real treat on colder days.

Café Touba [ka-fe tu-ba]

Spiced coffee from Senegal with African spices.

Café Zorro [ka-fe sor-ro]

A double espresso poured directly into a cup of filter coffee. The result is stronger than a classic coffee, but remains pleasantly balanced. Ideal for those who want more intensity without giving up a large cup of coffee.

Channeling [tschän-ne-ling]

Channeling describes uneven espresso extraction. The water finds the path of least resistance and flows only through individual areas of the coffee puck. The result is usually an unbalanced espresso that can taste both sour and bitter.

FORMA Tip: Evenly distributing the coffee grounds and clean tamping help to avoid channeling.

Carajillo [ka-ra-chi-jo]

Spanish coffee with liqueur or brandy.

Cappuccino [kap-put-schi-no]

A classic Italian coffee specialty made from espresso, hot milk, and creamy milk foam.

Cezve [dsche-swe]

The Cezve is a traditional pot for preparing Turkish coffee. Extremely finely ground coffee is boiled directly with water and served without a filter.

Cheesecake Iced Latte [tschies-keik aist lat-te]

A dessert drink made from espresso, cold milk, and creamy cheesecake flavors such as vanilla, cream cheese, or biscuit. Sweet, full-bodied, and particularly popular in specialty cafes.

Chemex [ke-mex]

The Chemex is an iconic glass filter carafe. Its particularly thick paper filters produce clear, elegant coffees with delicate aromas and little bitterness.

Cherry Cold Brew [tsche-ri kold bru]

Cold brew with cherry juice or cherry syrup. Fruity and light – especially popular in summer.

Cloud Coffee [klaud kof-fi]

A creamy trend drink made from espresso, coconut water, and a light coffee or milk cream. Gained popularity through social media.

Coconut Americano [ko-ko-nat a-me-ri-ka-no]

Espresso meets coconut water instead of hot water. Fruity, light, and especially on warm days, an exciting alternative to the classic Americano.

Cold Brew [kold bru]

Coffee that is cold-extracted over many hours. Mild, smooth, and particularly refreshing.

Cortado [kor-ta-do]

Spanish coffee specialty made from espresso and a small amount of warm milk.

Crema [kre-ma]

The golden-brown foam layer on an espresso. A good crema is considered a sign of fresh beans and correct extraction.

Cupping [kap-ping]

Cupping is the professional tasting of coffee. Roasters and Q-Graders evaluate the aroma, acidity, sweetness, body, and aftertaste of various coffees.

D

Dark Roast [dark rost]

Dark roasted coffee with a strong body, intense roasted aromas, and low acidity. Typical for many Italian espresso blends and thus a central component of classic espresso culture.

Dead Eye [ded ai]

Filter coffee with three espresso shots – not for the faint of heart.

Dialing In [dai-ling in]

Dialing In refers to the precise adjustment of grind size, coffee quantity, and brewing time until the espresso tastes optimal. This step is necessary after every new bean or roast.

☕ Good to know: Even small changes to the grind size can significantly affect the taste.

Dirty Coffee Soda [dör-ti kof-fi so-da]

A refreshing mix of espresso, soda water, and ice. Depending on the recipe, citrus fruits or syrup are added. Fizzy, light, and ideal for anyone who wants to enjoy coffee differently.

Dirty Espresso [dör-ti es-pres-so]

A freshly brewed espresso poured directly over cold milk and ice. The different temperatures create the typical layers. The Dirty Espresso is a real classic, especially in Asian cafes.

Distribution Tool [dis-tri-bju-schen tul]

A distribution tool evenly distributes the coffee grounds in the portafilter before tamping. This makes extraction more consistent and reduces the risk of channeling.

Doppio [dop-pjo]

A double espresso with double the amount of coffee and water.

Dose

The amount of coffee grounds used for an espresso. It affects taste, strength, and extraction.

E

Egg Coffee [egg kof-fi]

The international name for Vietnamese Cà Phê Trứng. The creamy egg yolk topping tastes like vanilla cream or tiramisu and harmonizes perfectly with strong coffee.

Einspänner Iced [ain-shpän-ner aist]

The cold reinterpretation of the Viennese classic with espresso, ice, and a fluffy cream topping.

Portafilter / Filter Holder

The handle with the inserted sieve, into which the coffee grounds are filled. It is clamped into the espresso machine.

Filter Coffee [fil-ter-kaf-fe]

With filter coffee, hot water slowly flows through ground coffee and a paper or metal filter. The result is a clear, aromatic coffee where the delicate flavor notes of the beans are particularly well expressed.

Good to know: Filter coffee has been making a comeback worldwide for several years due to the specialty coffee movement.

Flat White [flät wait]

A coffee specialty made from espresso and finely frothed milk with less foam than a cappuccino.

Flow Control [floh kon-trol]

Flow Control allows for regulating the water flow during espresso preparation. This enables specific flavor profiles to be brought out.

Frappé [fra-pe]

The Greek summer classic is served iced and impresses with its airy foam crown.

Freddo Cappuccino [fred-do kap-put-schi-no]

Freddo Espresso with creamy cold milk foam – perfect for hot summer days.

Freddo Espresso [fred-do es-pres-so]

The Freddo Espresso is one of Greece's most popular coffee classics and the perfect choice for warm days. Unlike an espresso on ice, it is freshly prepared and then vigorously shaken or blended with ice cubes. This creates a fine, creamy foam crown while the espresso remains pleasantly cool.

Its taste is intense, refreshing, and balanced – ideal for anyone who wants to enjoy the full character of an espresso even in summer.

Typical Ingredients

• Double espresso
• Ice cubes
• Optional a little sugar
  

Good to know: The Freddo Espresso is often confused with Espresso Freddo. Both terms are often used synonymously. In Greece, Freddo Espresso refers to the classic, shaken version with a fine foam crown, while in Italy, Espresso Freddo is often used – a chilled espresso that is not necessarily frothed.

FORMA Tip: Use a strong espresso with a dense crema so that the Freddo Espresso retains its full aroma even after shaking. A blend of Arabica and Robusta is particularly well suited for this.

G

Gibraltar[dschi-bral-ter]

A popular drink from the specialty coffee scene. A double espresso is served with a small amount of finely frothed milk in a small glass. Stronger than a Flat White, milder than a pure espresso.

Golden Hour Frappé [gol-den au-er fra-pe]

A summery frappé with espresso, ice, milk, and often vanilla, honey, or caramel notes. The name evokes the warm glow of evening and represents a particularly relaxed coffee moment.

Granita al Caffè [gra-ni-ta al kaf-fe]

A Sicilian specialty of semi-frozen coffee. Perfect for especially hot summer days.

Grinder

English term for coffee grinder. A high-quality grinder is crucial for good espresso.

Grind Size

The fineness of the coffee grind. A fine grind is needed for espresso.

H

Handfilter [hand-fil-ter]

A hand filter is a manual method for preparing coffee. Hot water is slowly poured over the coffee grounds by hand. This allows for precise control of extraction and optimally highlights the character of the beans.

Well-known hand filters include the Hario V60, the Kalita Wave, and the Chemex.

Hand-Lever Machine

Espresso machine where brewing pressure is manually generated via a lever.

Honey Cinnamon Latte [ha-ni sin-na-mon lat-te]

Espresso with honey and cinnamon. Particularly popular in autumn and winter.

I

Iced Latte [aist lat-te]

Espresso, cold milk, and ice cubes – simple, popular, and found in cafes worldwide.

IMS Basket [ai-em-es bäs-kit]

A precision basket from the Italian manufacturer IMS. Its precisely manufactured holes ensure more even extraction and are preferred by many baristas.

Irish Coffee [ai-risch kof-fi]

Coffee with Irish Whiskey and cream.

Italian Roast [i-ta-li-an rost]

Italian Roast is a particularly dark roast, typical of Italian espresso culture. It is characterized by intense roast aromas, low acidity, and a strong flavor with notes of cocoa, dark chocolate, or roasted nuts – just like our EXTRA BAR.

FORMA Tip: If you love classic bar espresso with a full body and dense crema, an Italian Roast is exactly right for you.

Italian Roast

Darker roast with strong aroma, low acidity, and intense roast flavors.

K

Kaffee Crema [ka-fe kre-ma]

A Kaffee Crema is a larger coffee prepared with an espresso machine. It contains more water than an espresso but still has a fine crema and a full-bodied taste.

Not to be confused with: Crema – the golden-brown foam layer on an espresso.

Coffee Grounds

Ground coffee used for espresso preparation.

Coffee Grinder [kaf-fe-müh-le]

The coffee grinder grinds whole coffee beans fresh before preparation. Freshly ground coffee retains significantly more aroma than pre-ground coffee powder and provides a more intense taste experience.

FORMA Tip: A high-quality grinder often has a greater impact on taste than a particularly expensive coffee machine.

Knock Box [nok boks]

A knock box is used to neatly tap out the used coffee puck from the portafilter after espresso preparation. It is part of the basic equipment of many baristas.

Caffeine

Naturally occurring ingredient in coffee with stimulating effects.

L

Latte Art [lat-te art]

Latte Art refers to the art of creating patterns or motifs on the surface of an espresso drink with finely frothed milk. The most common motifs include hearts, rosettas, and tulips.

Good to know: Good latte art is not just decorative – it also shows that the milk has the right temperature and consistency.

Latte Macchiato [lat-te mak-kja-to]

Hot milk with espresso and a layer of milk foam. Known for its characteristic layers.

Lavender Latte [la-ven-der lat-te]

Espresso with milk and a subtle lavender note. Floral, elegant, and particularly popular in specialty cafes.

Light Roast [lait rost]

Lightly roasted coffee with fruity, floral, and often complex aromas. Particularly popular in the specialty coffee scene.

Long Black [long bläck]

Similar to an Americano, but the espresso is poured over the water. This preserves the crema better.

Lungo [lun-go]

An extended espresso with more water and a milder taste.

M

Grind Size

The fineness of the ground coffee. The correct grind size is crucial for extraction time.

Macchiato [mak-kja-to]

Espresso with a small dollop of milk foam.

Marocchino [ma-rok-ki-no]

Italian specialty made from espresso, cocoa, and milk foam.

Marocchino Freddo: [ma-rok-ki-no fred-do]

The cold version of the Italian Marocchino. Espresso, cocoa, cold milk, and ice create a creamy summer drink with delicate chocolate notes.

Mazagran [ma-sa-gran]

A refreshing coffee drink made from espresso, ice, and lemon. Considered one of the forerunners of modern iced coffee.

Mazagran Royal [ma-sa-gran ro-jal]

A modern variation of the classic Mazagran. Espresso is enhanced with ice, lemon juice, and depending on the recipe, syrup, mint, or fresh herbs. Fruity, sparkling, and ideal for warm days.

Medium Roast[mi-di-um rost]

A Medium Roast is a medium-strength coffee roast where both the natural aromas of the bean and subtle roast aromas are preserved. The taste is usually balanced and combines sweetness, light fruit notes, and pleasant roast aromas.

Good to know: Medium roasts are often used for filter coffee but are also excellent for modern espresso recipes.

Mocaccino [mo-kat-tschi-no]

Cappuccino meets chocolate. Espresso, milk, and cocoa form the base.

Moka Pot [mo-ka pot]

The Moka Pot – often also called Bialetti or espresso pot – prepares a strong coffee using steam. Although often associated with espresso, it does not generate the high pressure of an espresso machine.

Mocha [mok-ka]

Depending on the region, can refer to a strong coffee or a coffee-chocolate drink.

Moretta Fanese [mo-ret-ta fa-ne-se]

A specialty from Fano on the Italian Adriatic coast. Espresso is combined with anise liqueur, rum, and brandy and traditionally served slightly warmed.

N

Naked Portafilter

Portafilter without a spout. It allows for visual inspection of the espresso extraction.

Nitro Cold Brew [nai-tro kold bru]

Cold brew with nitrogen. The result is a particularly creamy texture and a velvety mouthfeel.

Nitro Pistachio Latte [nai-tro pis-ta-tschio lat-te]

A creamy latte with pistachio notes, partly refined with nitrogen. The result is a particularly velvety texture and a modern café experience.

O

Orange Espresso [o-rändsch es-pres-so]

Fresh orange juice or orange zest meets espresso. The fruity sweetness harmonizes surprisingly well with the roast aromas.

Origami Dripper [o-ri-ga-mi drip-per]

A modern hand filter from Japan, notable for its folded shape. Depending on the filter paper used, different flavor profiles can be achieved.

P

Pandan Latte [pan-dan lat-te]

A creamy latte with the sweet, nutty aroma of the pandan plant. Particularly popular in Southeast Asia.

Pharisee [fa-ri-zä-er]

North German coffee specialty with rum and cream.

Piccolo Latte [pik-ko-lo lat-te]

A small latte based on a Ristretto. Particularly aromatic.

PID [pi-ai-di]

A PID controller ensures that the brewing temperature of an espresso machine remains constant. This allows for more precise and reproducible espresso preparation.

Portafilter

English term for siebträger (filter holder).

Pre-Batched Espresso [pri-bätscht es-pres-so]

Espresso that is prepared in advance and chilled. It is primarily used in modern cafes for quick cold drinks or cocktails.

Pre-Infusion [pri in-fju-schen]

During pre-infusion, the coffee grounds are briefly moistened with low pressure before the actual extraction. This causes the coffee to swell and the water to distribute more evenly.

Pressure Profiling [pre-scher pro-fai-ling]

Pressure profiling refers to the deliberate variation of brewing pressure during espresso extraction. High-quality espresso machines thus allow for even finer control over taste and aroma.

Protein Latte [pro-tien lat-te]

Espresso combined with protein shake or protein milk – popular in the fitness community.

Puck Prep [pak prep]

Puck prep refers to all steps before espresso extraction – from grinding to distribution to tamping. Careful preparation is crucial for a consistent espresso.

Puck Screen [pak skrin]

A fine stainless steel mesh placed on top of the coffee grounds in the portafilter. It improves water distribution, reduces contamination of the brew group, and can contribute to more even extraction.

R

Red Eye [red ai]

Filter coffee with an additional espresso shot.

Refractometer [re-frak-to-me-ter]

A refractometer measures the TDS value of a coffee. Roasters, baristas, and competition participants primarily use it to scientifically analyze espresso and filter coffee.

Retention [ri-ten-schen]

Retention refers to the amount of coffee grounds that remain in the coffee grinder after grinding. Low retention ensures consistent quality and less coffee waste.

Ristretto [ris-tret-to]

A shorter and even more concentrated version of espresso. Intense, aromatic, and with less liquid.

Robusta [ro-bus-ta]

Coffee variety with a strong taste and higher caffeine content. Robusta often provides more crema in espresso.

Rotary Pump [roh-ta-ri pamp]

A rotary pump in high-quality espresso machines ensures particularly consistent brewing pressure. It operates quieter and is more durable than many vibratory pumps.

Roasting

The process by which green coffee beans develop their aroma through heat.

S

Sage Barista [seidsch ba-ris-ta]

The Sage Barista series is among the most popular portafilter machines for home use. Models like the Barista Express or Barista Pro combine an espresso machine and coffee grinder in one device.

Salted Caramel Latte [sol-tid ka-ra-mel lat-te]

Espresso, milk, and salted caramel provide a balanced mix of sweetness and a hint of salt.

Salty Canadian [sol-ti ka-nei-di-an]

A modern coffee drink made with espresso, milk, and a slightly salty component, often in the form of salted caramel syrup or a salted milk foam topping. Sweet, creamy, and with an exciting flavor balance.

Shaken Espresso [schei-kn es-pres-so]

Espresso is vigorously shaken with ice cubes and often a little syrup. This creates an airy texture and a fine foam crown.

Shakerato [scha-ke-ra-to]

The quintessential Italian summer espresso. Espresso, ice, and a little sugar are vigorously mixed in a shaker. We made it for you here.

Shot [schot]

Term for a serving of espresso.

Shot Timer [schot tai-mer]

A shot timer measures the extraction time of an espresso. For many baristas, it is one of the most important tools for ensuring consistent quality.

Single Dosing [sin-gel do-sing]

With single dosing, exactly the required amount of coffee beans is freshly weighed and ground for each espresso. This keeps the beans fresh longer and ensures particularly precise dosing.

Single Origin [sin-gel o-ri-dschin]

Single Origin refers to coffee that comes from a single growing region, a specific farm, or a clearly defined area of origin. This allows the typical aromas and characteristics of that origin to be experienced particularly well.

Depending on the origin, notes of chocolate, nuts, berries, citrus fruits, or floral aromas may be prominent.

Not to be confused with: Blend – a mixture of coffees from different origins.

Good to know: While single-origin coffees highlight the unique characteristics of a region, blends are carefully composed to achieve a consistent and balanced taste. Classic Italian espressos, in particular, often consist of carefully matched Arabica and Robusta blends.

Portafilter Machine

Espresso machine with manual portafilter for professional espresso preparation.

Spanish Latte [spä-nisch lat-te]

A creamy latte made from espresso, milk, and sweetened condensed milk. It is one of the most popular coffee drinks, especially in the Middle East and Asia.

Sparkling Espresso [spar-kling es-pres-so]

Espresso with mineral water or soda water. Less bitter than Espresso Tonic and particularly refreshing.

Specialty Coffee [spe-schal-ti kof-fi]

Specialty Coffee refers to particularly high-quality coffees that score at least 80 out of 100 points according to international standards. The focus is on quality, transparency, origin, and careful processing.

Steam Wand

Steam wand for frothing milk.

Strawberry Iced Matcha Espresso [stro-be-ri aist mat-scha es-pres-so]

A layered drink made of strawberry puree, milk, matcha, and an espresso shot. Visually spectacular and very popular on social media.

T

Tamper [täm-per]

Tool for pressing down the coffee grounds in the portafilter.

Tamping [täm-ping]

Tamping involves compacting the coffee grounds evenly with a tamper. Only a properly tamped coffee puck allows for even extraction.

TDS [ti-di-es]

TDS stands for Total Dissolved Solids and describes the proportion of dissolved coffee components in the beverage. This value can be measured with a refractometer, allowing for objective evaluation of the extraction.

Third Wave Coffee [thörd weiv kof-fi]

The Third Wave movement understands coffee as a handcrafted gourmet product – similar to wine. The focus is on origin, sustainable cultivation, gentle roasting, and precise preparation.

Turbo Shot [tör-bo schot]

The Turbo Shot is a modern espresso preparation with a coarser grind and shorter extraction time. Despite the faster preparation, a balanced and particularly sweet espresso can result.

Turkish Coffee [tör-kisch kof-fi]

Very finely ground coffee, traditionally brewed in a Cezve.

U

Ube Latte [u-be lat-te]

A purple latte with ube (purple yam) from the Philippines. Often combined with espresso and a real eye-catcher due to its color.

Under-extraction

When espresso is extracted too short. The taste often appears sour and thin.

V

Vanilla Sweet Cream Cold Brew [va-nil-la swiet kriem kold bru]

Cold brew with lightly sweetened vanilla cream. Creamy without overpowering the coffee.

Vibratory Pump [vi-bra-tsi-ons-pum-pe]

The vibratory pump is installed in many espresso machines for home use. It generates the necessary brewing pressure and is compact and cost-effective.

Fully Automatic Machine

Coffee machine that automatically handles grinding, dosing, and extraction.

VST Basket [vi-es-ti bäs-kit]

VST's precision baskets are considered a global benchmark in Specialty Coffee. They enable very consistent espresso preparation and are frequently used in barista competitions.

V60 [vi six-ti]

The V60 is a conical hand filter from the Japanese manufacturer Hario. Its spiral ribs and large outlet allow for particularly controlled filter coffee preparation.

W

Viennese Melange [vi-ner me-lan-sch]

Austrian classic made from coffee and milk foam.

WDT [dabbel-ju di ti]

WDT stands for Weiss Distribution Technique. This involves loosening and evenly distributing the coffee grounds with fine needles before tamping. This reduces clumps and improves extraction.

WDT Tool

Tool for even distribution of coffee grounds before tamping.

Y

Yuzu Espresso Tonic [ju-su es-pres-so to-nik]

A modern variation of the Espresso Tonic with yuzu or other citrus notes. Increasingly found on summer menus in specialty cafes.