The Vancouver Indy Coffee Scene

Is the trademarked term referencing a cold, brewed-coffee method. It has become part of the lexicon, as a generalized term. The generic term for toddy is cold, brewed coffee.

Some coffee establishments call it cold, brewed-coffee concentrate.

Tamping coffee grounds is necessary to produce a consistent spread of water over the entire espresso shot. Tamping is needed to prevent the channelling of the water flowing from the porta-filter through the roast. If the spent grounds do not come out in the shape of a round, puck shape then the water from your unit is not reaching your espresso evening. Proper tamping requires a consistent force of up to about 30 lbs.