Please sign up for the course before starting the lesson.
Course Progress
Advanced Coffee Making
-
ACM Prologue
- ACM 0.0 Prologue
- ACM 0.01 - Evenness
-
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
-
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
- 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
-
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
-
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
-
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
-
Refraction Action
- ACM 6.0 - What's in this Chapter?
- ACM 6.01 - The Barista Hustle Refractometry Protocols
- 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
-
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
October 2021 |
||||||
|---|---|---|---|---|---|---|
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|
1
|
2
|
3
|
||||
|
4
|
5
|
6
|
7
|
8
|
9
|
10
|
|
11
|
12
|
13
|
14
|
15
|
16
|
17
|
|
18
|
19
|
20
|
21
|
22
|
23
|
24
|
|
25
|
26
|
27
|
28
|
29
|
30
|
31
|
