The complexity of grind size distributions that we discussed in Lesson 1.03 explains why it is so difficult to replicate the desired grind size on different equipment. Even grinders of identical models at identical settings will produce slightly different grind size distributions, thanks to small differences in alignment or wear on the التروس, for example. For this reason, replicating recipes across two different sets of equipment (for example, in two cafes in the same chain) is not always straightforward. Using the same numerical إعداد الطحن, even on two apparently identical grinders, will not produce the same results. It’s possible to communicate a target grind size by using a proxy measurement such as shot time, but even this has limitations. For example, a particular espresso recipe using a Mahlkoenig EK43, a recipe that tastes great on a well-aligned grinder, might suffer from underextraction flavours or even be impossible to achieve on a grinder that is less well aligned.
- Æ 0.01 What’s Special About Espresso?
- 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
- Æ 1.06 Other Approaches for Measuring Grind Size Distribution
- Æ 1.07 Recap & Glossary
- Æ 1.08 Comprehension Test - Chapter 1
- 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
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
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
- 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
- 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
- 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
- Æ 7.09 Pressure & Flow
- Æ 7.10 Simulating a Shot
- Æ 7.11 Recap and Glossary
- Æ 7.12 Comprehension Test — Chapter 7
- 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
Æ Final Assessment
- Æ 9.01 Final Assessment