What is what? The most important terms around the espresso machine, grinder and beans!
Admittedly, anyone new to the world of espresso preparation can quickly feel overwhelmed by the many technical terms - especially the technical ones. We also use these terms again and again for our product descriptions and in our blog posts. So if you come across one or the other technical term that you're not familiar with, you've come to the right place! In our glossary, we provide you with the important definitions for the not entirely self-explanatory terms in the espresso universe.
Heating phase
The heating phase in the espresso machine: everything you need to know When we...
Blind sieve
For the perfect coffee enjoyment, the cleaning of the brew group should be done regularly....
Pressure profile
What is a pressure profile? A pressure profile refers to the variation of the...
Single-circuit / single-circuit system
In espresso machines, which are called single-circuit or are equipped with a...
Boiler Insulation
In a portafilter with boiler insulation, the boilers are equipped with a...
Boiler pressure gauge
What is a boiler pressure gauge? A boiler pressure gauge is a special...
Empty drawer
Empty draw (or cooling flush) refers to the process of passing brewing water through...
pressure gauge
What is a pressure gauge? A pressure gauge is an instrument used to measure...
PID Control
The PID control in espresso machines regulates the brewing water temperature and...
Temperature stability
What is temperature stability? Temperature stability refers to the...
Two-circuit/two-circuit system
Espresso machines, which are called dual-circuit or with an em...
Grind on Demand
Freshly ground and precisely dosed coffee at the touch of a button: Grind-on-Demand...
Disc Grinder
In the disc mill, the grinding degree changes due to the distance between the two...
Silent technology of the Eureka Mignon espresso grinders
All espresso grinders from the Mignon series feature the so-called...
Contact pressure
The contact pressure is the amount of pressure applied to the ground coffee....
Extraction time
During the extraction time, also called the flow time, the water dissolves the aromas...
Overextracted espresso
Overextraction results in the loss of more than 22% of the ingredients - especially...