Advanced Espresso
0 of 80 lessons complete (0%)
Previous
Next
Exit Course
Æ Prologue
Æ 0.01 What’s Special About Espresso?
1 lesson
Æ Grinding
Æ 1.01 Grinding
Æ 1.02 Grinding Methods
Æ 1.03 Grind Size
Æ 1.04 Measuring Grinds
Æ 1.05 How to Use the BH Grind Analysis App
Preview
Æ 1.06 Other Approaches for Measuring Grind Size Distribution
Æ 1.07 Recap & Glossary
Æ 1.08 Comprehension Test – Chapter 1
8 lessons, 1 quiz
Grinder Design
Æ 2.0 What's in Chapter 2?
Æ 2.01 Burr Sharpness, Size, and Alignment
Æ 2.02 Grinding Temperature
Æ 2.03 Temperature and Grind Size Distribution
Æ 2.04 Warm Grinders and Temperature Stability
Æ 2.05 Glossary and Recap
Æ 2.06 Comprehension Test – Chapter 2
7 lessons, 1 quiz
Distribution and Tamping
Æ 3.0 What's in Chapter 3?
Æ 3.01 The Importance of Good Puck Prep
Æ 3.02 Distinguishing Between Good and Bad Pucks
Æ 3.03 Current Best Practice in Distribution
Æ 3.04 Distribution Techniques
Æ 3.05 Current Practice in Tamping
Æ 3.06 Tamping and Brewing Technique
Æ 3.07 Recap and Glossary
Æ 3.08 Comprehension Test – Chapter 3
9 lessons, 1 quiz
Æ Compaction and Permeability
Æ 4.00 What’s in Chapter 4?
Æ 4.01 The Importance of Permeability
Æ 4.02 Jamming
Æ 4.03 Particle Size and Shape
Æ 4.04 Denser Packing
Æ 4.05 Recap and Glossary
Æ 4.06 Chapter 4 – Comprehension Test
7 lessons, 1 quiz
Temperature
Æ 5.00 What’s in Chapter 5?
Æ 5.01 Controlling Temperature at the Group
Æ 5.02 Multi-boiler Machines
Æ 5.03 The PID
Æ 5.04 Measuring Temperature at the Group
Æ 5.05 Controlling Temperature in the Puck
Æ 5.06 Solubility
Æ 5.07 Rate of Dissolution and Diffusion
Æ 5.08 Playing With Temperature
Æ 5.09 Temperature and Flow
Æ 5.10 Recap and Glossary
Æ 5.11 Comprehension Test — Chapter 5
12 lessons, 1 quiz
Pressure
Æ 6.00 – What’s in Chapter 6?
Æ 6.01 – What Does 9 Bars Mean?
Æ 6.02 – Understanding Pressure at the Puck
Æ 6.03 Measuring Pressure at the Puck
Æ 6.04 Adjusting Pressure
Æ 6.05 If Line Pressure is Too High (or Too Low)
Æ 6.06 Pressure, Flow, and Solubility
Æ 6.07 Preinfusion
Æ 6.08 Pressure Profiling
Æ 6.09 Optimising Pressure: the Scott Rao Method
Æ 6.10 Low-Pressure Brewing
Æ 6.11 High-Pressure Brewing
Æ 6.12 Recap and Glossary
Æ 6.13 Comprehension Test — Chapter 6
14 lessons, 1 quiz
Flow
Æ 7.00 – What's in Chapter 7?
Æ 7.01 Flow Restrictors
Æ 7.02 – Water Debit
Æ 7.03 Gravity and Pressure
Æ 7.04 Forchheimer Flows versus Darcy Flows
Æ 7.05 Resistance Changes
Æ 7.06 Fines Migration
Æ 7.07 Shot Time
Æ 7.08 Flow Profiling
Preview
Æ 7.09 Pressure & Flow
Æ 7.10 Simulating a Shot
Æ 7.11 Recap and Glossary
Æ 7.12 Comprehension Test — Chapter 7
13 lessons, 1 quiz
Channelling
Æ 8.00 What’s in Chapter 8?
Æ 8.01 Why Is Channelling So Important?
Æ 8.02 Is it Really Channelling at All?
Æ 8.03 Why Does Channelling Degrade the Quality of an Espresso?
Æ 8.04 What Causes Channelling?
Æ 8.05 Channelling in Other Industries
Æ 8.06 Glossary and Recap
Æ 8.07 Comprehension Test — Chapter 8
8 lessons, 1 quiz
Æ Final Assessment
Æ 9.01 Final Assessment
1 lesson, 1 quiz
Æ Compaction and Permeability
Æ 4.06 Chapter 4 – Comprehension Test