Terminology

General

Barista- The trained person who makes the espresso.

Grinder- The adjustable machine used to adjust the texture (coarse to fine) of the bean.

Porta-Filter- The device which is filled with the ground espresso and placed under the resivoir on the espresso machine.

Tamp- The amount of pressure applied to the loose grinds before being placed below the porta filter.

Shot- the discharge from the machine.

Back-flush- The process of cleaning the machine. A closed porta-filter fills with water and reverses the pressure on the machine to clean out impurities.

Drinks

Espresso- Pure, thick, delicious espresso.

Sludge- Drip coffee and espresso mixed.

Americano- Espresso and hot water.

Latte- Steamed, frothy milk and espresso with a layer of thick, rich foam.

Breve- Steamed half and half and espresso with a layer foam.

Mocha- Chocolate steamed with milk and added espresso shots.

Physics

The First Law of Thermodynamics- “Energy can be changed from one form to another, but it cannot be created or destroyed. The total amount of energy and matter in the Universe remains constant, merely changing from one form to another. The First Law of Thermodynamics (Conservation) states that energy is always conserved, it cannot be created or destroyed. In essence, energy can be converted from one form into another.” (1)

The Second Law of Thermodynamics- "in all energy exchanges, if no energy enters or leaves the system, the potential energy of the state will always be less than that of the initial state." (1)