Advanced Coffee Making
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ACM Prologue
ACM 0.0 Prologue
ACM 0.01 – Evenness
2 lessons
The Extracted Mass
ACM 1.0 – What's in this Chapter?
ACM 1.01 – What is the Extracted Mass?
ACM 1.02 – How Much is Bitter?
ACM 1.03 – How Much is Sour?
ACM 1.04 – Acids Promoted by Fermentation and Roast
ACM 1.05 – How Much is Sweet?
ACM 1.06 – Why Calculate It?
ACM 1.07 – Refractometry
ACM 1.08 – Refractometer Construction
ACM 1.09 – Recap and Glossary
ACM 1.10 – Comprehension Test
11 lessons, 1 quiz
Extraction
ACM 2.0 – What's in this Chapter?
ACM 2.01 – Sensory Impressions of Over- and Under-Extraction
ACM 2.02 – Extraction is an Average
Preview
ACM 2.03 – The Evolution of the Brew Control Chart and 18–22% extraction
ACM 2.04 – 22% Plus
ACM 2.05 – 19% and Below: When to go Low
ACM 2.06 – Coffee Algebra
ACM 2.07 – Introducing the BH Tool Kit
ACM 2.08 – Recap and Glossary
ACM 2.09 – Comprehension Test
10 lessons, 1 quiz
Strength
ACM 3.0 – What's in this Chapter?
ACM 3.01 – Actual & Perceived Strength
ACM 3.02 – Flavour & Flavour Overload
ACM 3.03 – The Strength-Flavour Diagram
ACM 3.04 – Targets for Filter & Drip: Where to Aim & When?
ACM 3.05 – Down-Dosing & Up-Yielding and the TDS Tasting Protocol
ACM 3.06 – The Making of the Common Coffee Control Chart: A Survey
ACM 3.07 – The TDS Valley
ACM 3.08 – Dilution and Bypass
ACM 3.09 – Where does Your Bypass Water come From?
ACM 3.10 – How Colloids Affect Strength Perception
ACM 3.11 – Milk as a Bypass
ACM 3.12 – Recap
ACM 3.13 – Comprehension Test
14 lessons, 1 quiz
Espresso
ACM 4.0 – What's in this Chapter?
ACM 4.01 – A Fixed TDS
ACM 4.02 – Decreasing Extraction with a Fixed TDS
ACM 4.03 – Hitting the Bullseye
ACM 4.04 – Temperature
ACM 4.05 – Erosion
ACM 4.06 – A Local Maximum
ACM 4.07 – Ineffective Voids
ACM 4.08 – Espresso Strengths: Normale
ACM 4.09 – Ristretto, Lungo and Café (Caffè) Crema
ACM 4.10 – Single vs Double Baskets
ACM 4.11 – The Shop Grinder for Espresso and Filter
ACM 4.12 – Capsules and Bean-To-Cup Technology
ACM 4.13 – Recap and Glossary
ACM 4.14 – Comprehension Test
15 lessons, 1 quiz
Brewed Coffee
ACM 5.0 – What's in this Chapter?
ACM 5.01 – Immersion vs Drip
ACM 5.02 – Concentration Gradient and Diffusion
ACM 5.03 – Liquid Retained Ratios
ACM 5.04 – Interstitial Liquid
ACM 5.05 – The Unknown TDS of Your Liquid Retained
ACM 5.06 – Recap and Glossary
ACM 5.07 – Comprehension Test
8 lessons, 1 quiz
Refraction Action
ACM 6.0 – What's in this Chapter?
ACM 6.01 – The Barista Hustle Refractometry Protocols
Preview
ACM 6.02 – Cleaning & Calibration
ACM 6.03 – Understanding the VST Coffee Tools app.
ACM 6.04 – CO2 and H20 Content
ACM 6.05 – How CO2 and H2O Settings Affect our Readings in the Coffee Tools App.
ACM 6.06 – Your Extraction Yield Changes how Much Liquid is Retained
ACM 6.07 – Recap and Glossary
ACM 6.08 – Comprehension Test
9 lessons, 1 quiz
ACM Real World Applications
ACM 7.0 – What's in the Chapter?
ACM 7.01 – Roast Solubility
ACM 7.02 – Equipment Testing
ACM 7.03 – Moving Targets
ACM 7.04 – Burr Changes Based on Volume
ACM 7.05 – Record Keeping and Analysis
ACM 7.06 – Scoring
ACM 7.07 – Recap and Glossary
ACM 7.08 – Comprehension Test
ACM Glossary and Links
ACM Final Assessment
ACM – A Final Word
12 lessons, 2 quizzes
The Extracted Mass
ACM 1.0 – What’s in this Chapter?
What’s in this Chapter?
In this chapter, we look at the chemical makeup of coffee in thirds: bitter,