00:00Don't let coffee snobs scare you off. Coffee is for everyone,
00:03not just people with $6,000 machines and grinders that cost the same as your house.
00:08I'm not going to gatekeep it, so strap in because we're going to get real about coffee jargon.
00:13Portafilter. This is where you put the coffee.
00:15Tamper. This. You flatten and compact the ground coffee for better extraction.
00:21Channeling. Where water flows through channels in the coffee,
00:24over-extracting some areas and under-extracting others.
00:27Puck prep. Puck is your coffee in the Portafilter, so prep is everything you do before the espresso.
00:33This is about ground size, staticness, flat grounds and tamping pressure.
00:37Over-extraction versus under-extraction. The coffee has had too much water,
00:41saturation or pressure and makes a bitter coffee.
00:44Under is where the water flows too quickly, making a sour coffee.
00:47Phew! Did you get all that? I need a coffee now.
00:50Let me know which jargon you want me to bust next and stay tuned for more from The Coffee Lab.
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