[{"data":1,"prerenderedAt":241},["ShallowReactive",2],{"doc-\u002Fbrewcraft\u002Fdocs\u002Fglossary":3},{"id":4,"title":5,"body":6,"description":233,"extension":234,"meta":235,"navigation":236,"path":237,"seo":238,"stem":239,"__hash__":240},"docs\u002Fdocs\u002Fglossary.md","Espresso Glossary",{"type":7,"value":8,"toc":229},"minimark",[9,13,33,40,46,55,69,79,85,91,105,111,119,125,131,137,153,159,165,171,177,183,193,203,213,223],[10,11,5],"h1",{"id":12},"espresso-glossary",[14,15,16,17,22,23,27,28,32],"p",{},"A quick reference for the terms used throughout our guides. See ",[18,19,21],"a",{"href":20},"\u002Fbrewcraft\u002Fdocs\u002Fdialing-in","dialing in",", ",[18,24,26],{"href":25},"\u002Fbrewcraft\u002Fdocs\u002Fmachine-types","machine types",", and ",[18,29,31],{"href":30},"\u002Fbrewcraft\u002Fdocs\u002Fgrinder-burrs","grinder burrs"," for deeper reading.",[14,34,35,39],{},[36,37,38],"strong",{},"Dose"," - The mass of dry ground coffee put into the basket, measured in grams. A common single-basket dose is 18g.",[14,41,42,45],{},[36,43,44],{},"Yield"," - The mass of liquid espresso in the cup. Often around twice the dose for a standard shot.",[14,47,48,51,52,54],{},[36,49,50],{},"Brew Ratio"," - Dose to yield, written like 1:2 (18g in, 36g out). It is the main lever for shot strength; see ",[18,53,21],{"href":20},".",[14,56,57,60,61,64,65,68],{},[36,58,59],{},"Extraction"," - How much soluble material the water pulls from the grounds. ",[36,62,63],{},"Under-extraction"," tastes sour and thin; ",[36,66,67],{},"over-extraction"," tastes bitter and harsh.",[14,70,71,74,75,54],{},[36,72,73],{},"Channeling"," - Water finding a low-resistance path through the puck, causing uneven extraction. Good puck prep prevents it; see ",[18,76,78],{"href":77},"\u002Fbrewcraft\u002Fdocs\u002Fpuck-prep","puck prep",[14,80,81,84],{},[36,82,83],{},"Crema"," - The reddish-brown foam on top of a shot, formed by emulsified oils and dissolved CO2.",[14,86,87,90],{},[36,88,89],{},"Portafilter"," - The handled holder that carries the basket and locks into the group head. All BrewCraft machines use 58mm.",[14,92,93,96,97,100,101,104],{},[36,94,95],{},"Basket"," - The perforated metal cup holding the puck. ",[36,98,99],{},"Non-pressurized"," baskets rely on your grind and prep; ",[36,102,103],{},"pressurized"," baskets add a valve to force crema and forgive coarse grinds.",[14,106,107,110],{},[36,108,109],{},"PID"," - A temperature controller that holds brew water to a tight, stable setpoint.",[14,112,113,116,117,54],{},[36,114,115],{},"Heat Exchanger"," - A boiler design that draws brew water through a tube passing through the steam boiler, allowing brewing and steaming at once. See ",[18,118,26],{"href":25},[14,120,121,124],{},[36,122,123],{},"Dual Boiler"," - Separate boilers for brew and steam, each temperature-controlled independently.",[14,126,127,130],{},[36,128,129],{},"Single Boiler"," - One boiler that switches between brew and steam temperatures, so you wait between tasks.",[14,132,133,136],{},[36,134,135],{},"Pre-infusion"," - A gentle wetting of the puck at low pressure before full pressure, promoting even saturation.",[14,138,139,142,143,146,147,150,151,54],{},[36,140,141],{},"Burr"," - The grinding element. ",[36,144,145],{},"Flat"," burrs use parallel discs; ",[36,148,149],{},"conical"," burrs use a cone in a ring. See ",[18,152,31],{"href":30},[14,154,155,158],{},[36,156,157],{},"Stepless Adjustment"," - Grind setting with continuous, infinitely fine changes rather than fixed clicks.",[14,160,161,164],{},[36,162,163],{},"Retention"," - Grounds left inside the grinder between uses; low retention favors single-dosing.",[14,166,167,170],{},[36,168,169],{},"Single-dosing"," - Grinding one shot's worth of beans at a time instead of filling a hopper.",[14,172,173,176],{},[36,174,175],{},"WDT"," - Weiss Distribution Technique: stirring the grounds with fine needles to break clumps before tamping.",[14,178,179,182],{},[36,180,181],{},"Tamping"," - Compressing the dose into a level, firm puck.",[14,184,185,188,189,54],{},[36,186,187],{},"Microfoam"," - Finely textured steamed milk with tiny, glossy bubbles, used for latte art. See ",[18,190,192],{"href":191},"\u002Fbrewcraft\u002Fdocs\u002Fmilk-steaming","milk steaming",[14,194,195,198,199,54],{},[36,196,197],{},"Backflushing"," - Cleaning the group by forcing water back through a blind basket, only on three-way-valve machines. See ",[18,200,202],{"href":201},"\u002Fbrewcraft\u002Fdocs\u002Fbackflushing","backflushing",[14,204,205,208,209,54],{},[36,206,207],{},"Descaling"," - Removing mineral scale from internal waterways. See ",[18,210,212],{"href":211},"\u002Fbrewcraft\u002Fdocs\u002Fmaintenance-descaling","maintenance & descaling",[14,214,215,218,219,54],{},[36,216,217],{},"TDS"," - Total dissolved solids in water, a measure of mineral content that affects taste and scaling. See ",[18,220,222],{"href":221},"\u002Fbrewcraft\u002Fdocs\u002Fwater-quality","water quality",[14,224,225,228],{},[36,226,227],{},"Cooling Flush"," - Running water through a heat exchanger group before brewing to drop overheated water to brew temperature.",{"title":230,"searchDepth":231,"depth":231,"links":232},"",2,[],"Plain definitions of the espresso terms used across the BrewCraft docs.","md",{},true,"\u002Fdocs\u002Fglossary",{"title":5,"description":233},"docs\u002Fglossary","-uFPyJcJaNNwAwYzHcCylXwjOctq5ibmKc1AhndwfuE",1784149344433]