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ACM 2.0 – What’s in this Chapter?

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What’s in this Chapter? In this chapter, we explore the sensory implications of over and under-extraction. We look into how grind size distribution changes extraction targets. We look at brew control charts from 1959 to 2017, including the new BH Common Coffee Control Chart, showing where the targets have moved as equipment has improved. Earl […]

Back to: Advanced Coffee Making > Extraction

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