Dial-in
Dial-in is the process of adjusting an espresso grinder until shots hit your target dose, yield, and time — typically 18g in, 36g out, in 25–32 seconds.
Read definition →
Specialty coffee glossary
The café professional's
glossary
27 essential specialty coffee and café operations terms — from dial-in and microfoam to SOPs and prime cost. Searchable, cross-linked, written by people who run cafés.
Espresso — 6 terms
Dose (coffee)
Dose is the weight of ground coffee used in a single espresso shot, measured in grams.
Read definition →
Yield (espresso)
Yield is the weight of espresso liquid produced from a shot, measured in grams.
Read definition →
Crema
Crema is the layer of golden-brown foam that forms on top of a freshly pulled espresso shot.
Read definition →
Extraction
Extraction is the process of water dissolving soluble compounds from ground coffee during brewing.
Read definition →
Channeling
Channeling is when water flows unevenly through the coffee puck during espresso extraction, creating channels through the grounds.
Read definition →
Drinks — 8 terms
Espresso
Espresso is a small, concentrated coffee beverage made by forcing about 92–94°C water through finely-ground, tamped coffee at 9 bars of pressure for 25–32 seconds.
Read definition →
Cold brew
Cold brew is coffee made by steeping coarsely-ground beans in cold water for 16–18 hours, then filtering.
Read definition →
Pour over
Pour over is a manual brewing method where hot water is poured slowly over coffee grounds in a paper-filtered dripper (V60, Chemex, Kalita Wave).
Read definition →
Flat white
A flat white is a small espresso drink with steamed milk and minimal microfoam — typically 6oz total, with 1–2 espresso shots and tightly textured milk poured without a visible foam layer.
Read definition →
Latte
A latte is an espresso drink with steamed milk and a thin layer of microfoam on top — typically 12oz total, with 1–2 shots of espresso and the rest milk.
Read definition →
Cappuccino
A cappuccino is a small espresso drink with equal parts espresso, steamed milk, and dense milk foam — typically 6oz total.
Read definition →
Cortado
A cortado is a small espresso drink with espresso and a roughly equal volume of lightly textured steamed milk — typically 4.5oz total.
Read definition →
Macchiato
A traditional macchiato is an espresso shot 'marked' with a small amount of foamed milk — typically a 2oz demitasse with a double shot and a teaspoon of milk foam on top.
Read definition →
Milk & latte art — 3 terms
Microfoam
Microfoam is steamed milk with very small, uniform bubbles that create a glossy, paint-like texture.
Read definition →
Milk steaming
Milk steaming is the process of texturing and heating milk with the espresso machine's steam wand.
Read definition →
Latte art
Latte art is the practice of pouring textured milk into espresso to create patterns on the drink's surface — hearts, tulips, rosettas, and more complex designs.
Read definition →
Equipment — 3 terms
Portafilter
A portafilter is the handled metal basket that holds ground coffee during espresso extraction.
Read definition →
Tamper
A tamper is the tool used to compress (tamp) ground coffee in the portafilter into a level, dense puck before extraction.
Read definition →
Burr grinder
A burr grinder uses two rotating burrs (either flat plates or conical cones) to grind coffee beans to a consistent, adjustable size.
Read definition →
Operations — 5 terms
Barista
A barista is a professional who makes espresso-based drinks at a coffee shop.
Read definition →
Cupping
Cupping is the standardized tasting protocol used by coffee professionals to evaluate coffee quality.
Read definition →
Single origin
Single origin coffee is coffee sourced from one specific place — a single farm, cooperative, or growing region — rather than blended across multiple sources.
Read definition →
SOP (Standard Operating Procedure)
A Standard Operating Procedure (SOP) is a documented, step-by-step process for performing a specific recurring task at the same standard, every time, regardless of who performs it.
Read definition →
Recipe management
Recipe management is the practice of documenting, distributing, versioning, and updating drink recipes so every barista makes every drink the same way, every time.
Read definition →
Business — 2 terms
COGS (Cost of Goods Sold)
Cost of Goods Sold (COGS) is the total cost of the ingredients and packaging that go into your drinks and food — beans, milk, syrups, cups, lids, sleeves.
Read definition →
Prime cost
Prime cost is the sum of cost of goods sold (COGS) and labor cost, expressed as a percentage of revenue.
Read definition →
No terms match your search. Try a different keyword.
Ready to run a tighter ship?
Join 30+ cafes and restaurants already saving time, reducing waste, and delivering consistent quality with Brewspace.
Free 14-day trial
No credit card required
Cancel anytime
From the blog
Insights for operators
From Concept to Café: 10 Systems Every Specialty Coffee Bar Needs
Before you open your café, build strong systems for workflow, layout, and consistency. Learn 10 essential café management systems to improve efficiency, profits, and team training.
Read more
Beyond Good Coffee: How Branding and Atmosphere Shape the Café Experience
Great coffee isn’t enough. Discover how café branding strategy, atmosphere, and consistency influence customer loyalty — and how Brewspace helps create a café experience people remember.
Read more
Designing a Café That Works: Smart Espresso Bar Layouts to Improve Efficiency and Profit Margins
Learn how to design a café that runs smoothly and profitably. Discover espresso bar layout tips, efficient café workflows, and café management systems that save time and boost margins.
Read more