Cascara is the dried cherry from which coffee beans are extracted.
Even though it has been used for years to make cascara tea in Bolivia, it has always been regarded as just a by product of harvesting and producing coffee beans.
But in recent years, it has made it’s way into cafe bars and niche food products in supermarket shelves.
The portafilter is the handle tool that contains the basket that baristas use to pack coffee grounds and attached to the espresso machine to brew coffee.
Also referred to as the braccio, it is one of the most important elements of making a proper espresso and the variety of coffee beverages associated with it.
To ensure that espresso are brewed exactly as how the cafe desires, line markings are often carved into the basket as measuring indicator so that coffee grounds fill up to the line.
The basket is part of the tool baristas use to collect freshly grounded coffee and attached to the group handle of a coffee machine.
The tool in question is the portafilter.
Espressos will then start trickling out of the basket and into the serving cup.
Agitation refers to the stirring, fiddling, and the disturbing of a brew in any way meant to help mix liquids and ingredients together.
It is often used in cafe terminology whereby coffee is agitated to mix coffee ground and to trigger more release of it’s flavor into the drink.
A lack of agitation is often the reason why certain beverages, especially coffee don’t taste the way it should.