Baristas brewing at low pressure often choose to use slow tiempos de espresso, sometimes up to 1 minute or more, to boost extraction or improve the mouthfeel of their shot. For high-volume cafes, this carries a significant cost in terms of labour or customer wait times.
Progreso del curso
Espresso Avanzado
-
Presión
- 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
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