Espresso is, at its core, a percolation method of brewing coffee. Fresh water is continually pumped into the top of a chamber while the brewed coffee exits at the bottom. In this respect, espresso shares some characteristics with pour-over brewing methods such as V60. In this lesson, we explore aspects of filter coffee brewing that could inform our espresso making as well.
التقدم المحرز في الدورة
المهارات الاحترافية لإعداد الإسبريسو - (قيد الترجمة)
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التدفق
- 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
فبراير 2021 |
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