Category Archives: Espresso

The Translation: “Puck prep” is the entire routine you do before you push the brew button. It includes grinding, stirring, and squishing (tamping) the coffee grounds so they form a tight, flat “puck.” Use It In a Sentence: “I thought my machine was broken, but it turns out my puck prep was just sloppy.” WhyContinue reading “Puck Prep”

The Translation: Crema is the golden-brown layer of foam that naturally sits on top of a freshly brewed shot of espresso. Use It In a Sentence: “I love these fresh beans; they produce a really thick, beautiful layer of crema.” Why You Care: Crema looks great in photos and is a sign that your coffeeContinue reading “Crema”

The Translation: Channeling happens when pressurized water punches a single hole (or “channel”) straight through your coffee grounds instead of soaking evenly through all of them. Use It In a Sentence: “I didn’t tamp my coffee flat enough, so I got terrible channeling and the espresso tasted watery and sour.” Why You Care: Channeling isContinue reading “Channeling”

The Translation: “Dialing in” is the trial-and-error process of adjusting your coffee grinder so that your espresso tastes perfectly balanced—not too sour, and not too bitter. Use It In a Sentence: “I just bought a new bag of beans from a local roaster, so it’s going to take me a few tries to dial themContinue reading “Dialing In”

The Translation: WDT stands for “Weiss Distribution Technique.” It’s just a fancy term for stirring your ground coffee with tiny needles before you brew it to break up any clumps. Use It In a Sentence: “My espresso was spraying everywhere, but once I bought a cheap WDT tool and stirred the grounds, it poured perfectly.”Continue reading “WDT”