Introduction
You’ve learned the basics—espresso, grind size, and crema are no longer unfamiliar terms. Now it’s time to take your home barista skills to the next level. This advanced glossary will introduce you to intermediate and technical coffee terminology that can elevate your brewing game. Whether you’re experimenting with manual brewers or fine-tuning your espresso shots, these terms will help you understand the craft behind each cup.
1. Channeling
Channeling occurs when water flows unevenly through the coffee puck during espresso extraction. It usually results from poor tamping or uneven distribution of grounds. Channeling causes under- and over-extraction within the same shot, affecting taste and crema consistency.
To prevent it, distribute your grounds evenly and use consistent tamping pressure.
2. Dose
Dose refers to the amount of ground coffee used for one shot of espresso, typically measured in grams. A common starting point is 18 to 20 grams for a double shot. Adjusting your dose changes the flavor intensity and extraction time, so it’s essential to dial it in based on taste.
3. Yield
Yield is the amount of liquid espresso that ends up in your cup. It’s often measured in grams or milliliters. For example, a common ratio is 1:2—meaning a 20g dose should yield around 40g of espresso. Tracking yield helps you maintain consistency and balance in your brews.
4. Brew Ratio
Brew ratio compares the dose of coffee to the yield of the beverage. For espresso, this is usually 1:2 or 1:2.5, while for pour-over it might be 1:15. Adjusting this ratio changes strength and mouthfeel. Understanding brew ratios is vital for recipe development.
5. Total Dissolved Solids (TDS)
TDS measures how much of the coffee’s soluble material ends up in your cup. It’s usually expressed as a percentage and measured with a refractometer. While not essential for beginners, understanding TDS can help advanced home baristas improve flavor clarity and balance.
6. Extraction Time
Extraction time is how long water interacts with the coffee grounds. For espresso, this usually falls between 25 to 30 seconds. Timing your shots ensures you’re neither over- nor under-extracting your coffee, both of which can drastically alter flavor.
7. Pre-infusion
Pre-infusion is a low-pressure step at the start of espresso brewing. It allows the coffee puck to saturate evenly before full pressure is applied. This technique reduces channeling and promotes uniform extraction, especially helpful with fresh, finely ground beans.
8. Blooming (Extended Concept)
You may already know that blooming releases gases from freshly ground coffee. At a more advanced level, the bloom phase can be adjusted in time and water amount to manipulate flavor extraction. Longer bloom phases often bring out more sweetness and body.
9. Agitation
Agitation refers to physically moving the coffee grounds during brewing—by stirring, swirling, or shaking. Used in pour-over, AeroPress, and French press methods, agitation increases extraction but should be controlled to avoid bitterness.
10. Retention
Retention is the leftover coffee grounds inside your grinder after a grind. High retention can lead to inconsistent doses and stale grinds in your next brew. Home baristas often purge a small amount of coffee before each session to maintain consistency.
Conclusion
Stepping into the world of advanced coffee terminology doesn’t mean things get complicated—it means your brewing becomes more intentional. Understanding these terms gives you the power to troubleshoot problems, refine techniques, and produce more delicious and consistent results. As your home barista journey evolves, so will your vocabulary—and that’s part of the fun.
