Have you ever walked into a coffee shop, ready to order a simple espresso, only to hear phrases like "ristretto," "crema," or "lungo" thrown around by baristas? If you've felt a bit lost, you're not alone. Espresso lovers have their own special lingo, but don’t worry—it's simpler than you think. Here's your guide to understanding espresso terms, helping you confidently navigate your next coffee adventure. Espresso Basics Let's start easy: Espresso:  A concentrated coffee brewed by forcing hot water through finely-ground coffee beans. It forms the base for many other coffee drinks. Shot:  A single serving of espresso, typically about one ounce.   Espresso Variations These terms describe different ways your espresso can be served: Ristretto:  Italian for "restricted," a ristretto is a short espresso shot extracted with less water. The result is stronger, richer, and sweeter. Lungo:  Meaning "long" in Italian, a lungo uses more water, creating a milder, lighter espresso. Doppio:  Simply a double shot of espresso.   Texture & Appearance Espresso enthusiasts pay attention to these details: Crema:  The creamy, golden-brown foam layer atop a freshly brewed espresso. It indicates freshness and extraction quality. Body:  Refers to how heavy or light an espresso feels in your mouth, ranging from full-bodied (thick) to light-bodied (thin).   Espresso Drink Types Here’s how your espresso turns into various beloved beverages: Macchiato:  Espresso "marked" with a small amount of steamed milk or milk foam. Americano:  Espresso diluted with hot water, resembling regular drip coffee. Latte:  Espresso combined with steamed milk and topped with milk foam. Creamy and mild. Cappuccino:  Equal parts espresso, steamed milk, and foam. Rich and balanced. Flat White:  Espresso with steamed milk, similar to a latte but stronger, with less foam.   Technical Terms You might overhear baristas using these terms behind the counter: Extraction:  The process of drawing flavors out of coffee grounds using hot water. Proper extraction ensures balanced taste. Tamping:  Pressing ground coffee into the espresso machine’s portafilter to ensure consistent extraction. Portafilter:  The handle-equipped basket baristas use to hold coffee grounds in espresso machines.   Ordering Espresso Like a Pro Ready to order your next espresso confidently? Remember: Want something rich and strong? Go for a ristretto. Prefer your espresso smoother and lighter? Lungo or Americano is your pick. Craving creamy texture? Latte or cappuccino will do the trick.   Wigglebutt Coffee & Espresso Now you're ready to join espresso conversations with ease, order exactly what you crave, and enjoy your coffee shop visits even more. If you're looking for a great bean to make espresso at home, check out our  offerings .

Espresso Series This is the third in our several-part Espresso Series. In this guide, we will cover how the Weiss Distribution Technique (WDT) can help elevate your espresso game. Intro Ever watched a barista whisk the coffee bed with what looks like a tiny porcupine? That humble tool is the key to shots that taste the same, every single pull. If your espresso sometimes gushes from one spout and dribbles from the other, the Weiss Distribution Technique (WDT) is about to become your new ritual. In this guide, you’ll learn what the WDT tool is, why it matters, and a step‑by‑step method to make it workflow‑friendly at home or behind the bar. 1.   What Exactly Is a WDT Tool? The WDT tool is a cluster of ultra‑fine needles—often repurposed acupuncture pins—mounted in a handle. By stirring the grounds in your portafilter, you break clumps and level the density before tamping. John Weiss devised the technique in the early 2000s as a fix for clumpy home grinders, and the acronym stuck. Today, purpose‑built tools ranging from DIY paper‑clip rigs to precision CNC‑milled “auto‑combs” populate coffee forums worldwide. 2.   Why You Should Care ·         Even extraction = better flavor. A homogenous puck minimizes channeling, giving you sweeter shots with fewer bitter spikes. ·         Works with any grinder. Even premium grinders produce micro-clumps in dark roasts; WDT smooths them out, so you don’t need to increase the dose or choke the machine by using too large a dose. 3.   Step‑by‑Step WDT Workflow 1.    Set Up a Funnel. Clip a 3‑D printed or yogurt‑cup funnel on your portafilter so grounds can’t escape. 2.    Grind & Dose. Grind directly into the basket, aiming for a centered mound. 3.    Break Clumps (Deep Stir). Insert the needles to their full depth and swirl slowly for 5 seconds. Lift the tool gradually to the surface as you stir. 4.    Level the Surface (Rake). Finish with light, shallow passes to create an even bed. 5.    Tap & Tamp. Gently tap the portafilter on the bench to settle any fines, then tamp it. Total added time: ~20 seconds once practiced—about the same as wiping a steam wand. 4.   Advanced Tips for Nerdy Consistency ·         Deep vs. Surface Stir: Experiments measuring puck resistance found deep WDT delivers higher, more stable resistance, translating to fewer bitter notes. ·         Pair with RDT: A light mist of water on beans before grinding reduces static so fewer fines cling to the basket walls. We covered this on our Wednesday Blog Post (find it here). 5.   Troubleshooting Quick Reference ·         Spray or Spurts o   Fix:  Stir longer, ensure full-depth passes ·         Silky crema but flat taste o   Fix:  Rake likely at the end instead of aggressive stirring ·         Shots run too slow o   Fix:  Use fewer needles or larger spread; coarsen grind one notch ·         Work flow feels messy o   Fix: Install a taller funnel or dose collar 6.   Is WDT Worth the Extra Step? For most home baristas, the answer is a resounding yes. It costs pocket change, takes seconds, and delivers repeatable shots rivaling café consistency.  7.   A few WDT options and ones we use ·         IKape v3 Espresso WDT is on our bench and the one we use daily at Wigglebutt Coffee. It costs around $65 and can be purchased from various vendors. You’ll want to ensure you pick up the right one for the portafilter size your espresso machine uses. ·         Normcore WDT Tool  is another great option. This one is a bit more budget-friendly than the IKape. Can be found on Amazon for about $40 ·         There are many more options out there on Amazon or various other websites from the ultra-budget to the gold plated (I’m sure it exists somewhere). Closing The WDT tool demonstrates that minor tweaks can lead to significant flavor improvements. Armed with thin needles and twenty seconds of attention, you can turn gassy, channel‑ridden pours into syrupy extractions that reveal every sweet note your beans hide.

We're exploring ways to squeeze a bit more out of your French Press with a few new techniques. This builds upon the Fundamentals of French Press. If you haven't read that, check it out here . Dialing in Grind Size for Flavor While coarse grind is the standard, you can fine-tune for taste. A slightly finer grind (like sea salt) can bring out sweetness and complexity—great for lighter roasts. A slightly coarser grind can mellow acidity for darker roasts. Tip: Adjust in small increments and note how flavor changes.   Playing With Brew Ratios Standard is 1:15 coffee-to-water, but advanced brewers experiment: 1:12 ratio = bold, espresso-like body. 1:17 ratio = lighter, tea-like clarity. Find the sweet spot for your beans and your mood.   The Double Bloom Method For extra sweetness and less bitterness, try this: Add half your water, stir, and bloom for 45 seconds. Stir again, add the rest of your water, and finish the steep. It’s a small step that can lift flavors and reduce harshness.   Temperature Profiling Instead of adding all water at once, pour in stages: Start with slightly cooler water (195°F / 90°C) for the bloom to extract delicate notes. Follow with hotter water (200–202°F / 93–94°C) for body and depth. This helps balance brightness with richness.   Avoiding Sediment Without Filters If you hate sludge but love the press: After plunging, let the coffee sit for 30–45 seconds so fines settle. Pour slowly, leaving the last half-inch in the press. Result: Cleaner cup, same bold taste.   The Cold Brew French Press Yep, your French press can do cold brew: Add coarse grounds and cold water at a 1:10 ratio. Stir, cover, and steep in the fridge for 24-36 hours. Plunge, pour over ice, and enjoy smooth, low-acid coffee. Check out more on Cold Brew French Press in this blog