Crema - The tan foam formed on the surface of the espresso during the brewing process. The crema makes a "cap" which helps retain the aroma and flavors of the espresso within the cup. The presence of crema indicates an acceptable brew.

Unwashed coffee - Green coffee produced by the dry process:

Cup testing - Judging the merits of a coffee by roasting, grinding, and brewing some of it. The brew is sipped.

Group - the fixture protruding from the front of an espresso machine which makes more than one cup at a time.

Dry fermenting - When washed, coffee is fermented without water.

Flat - A dull, lifeless quality due to lack of acidity.

Stale - Roasted coffee that has faded in quality after excessive exposure to air. Aroma of stale coffee changes from flat to rancid and finally to cocoalike; the flavor of stale coffee changes from bitter to rancid and tastes cardboardy. Not to be confused with past-croppish.

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