2. Espresso Machines  Forces precisely heated water under pressure, through carefully ground and packed coffee grinds.  Extracts coffee oils that are responsible for the full flavour, body and aroma.  Over-extraction  bitter, thin-tasting drink with aroma of a dirty ashtray.

3. Types of machines  Level or spring piston machine  just after WWII.  Manual machine  1960s, uses hydraulic pressure to force water through coffee grinds. Time dictated by Barista.  Semi-automatic machine  most common, ca programme amount of water.  Automatic machines  has in-built coffee grinder. Will dispense coffee grinds and brew it. Some even dispense frothed milk.

4. Components of an Espresso machine.  Drain tray  Steam arm  Manometer  Steam valve lever  Hot water lever

5. The Grinder  Hopper  Burrs  Grounds chamber  Dose handle  Tamper  Yoke

6. Cross-section of machine  Pump  Boiler  Heat Exchanger  Group Head  Dispersion Screen

7. Porta-filter or Filter-basket  Porta-filter  Filter Inserts  Spouts  Retaining Clip

8. Other methods.  Filter coffee  Plunger or pressed coffee  Stove-top espresso pots  Turkish coffee pots – inverted cone with narrow mouth at top, powdered coffee, sugar and water and boiled in pot.

9. Presenting coffee  Correct, warmed vessel  customer expectations  Clean and damage-free service vessel, no drips of spillage.