Barista Hustle
  • Education
    • Unlimited Subscriptions
    • Individuals
    • Teams
    • Gift Cards
    • Online Course Catalogue
    • BH Coaching Network
  • Tools
  • Videos
  • Blog
  • BH
    • About Us
    • Bursary Scheme
    • Newsletters
  • Language
    • en_USEnglish
    • arالعربية
    • ru_RUРусский
    • es_ESEspañol
    • ar Japan
    • zhCN China
  • My Education Dashboard
    • My Account & Login
    • Cupping Protocols
    • Posters
    • Research & Articles
    • Apps
    • Glossary
    • Help!
Select Page

Æ 6.09 Optimising Pressure: the Scott Rao Method

Please sign up for the course before starting the lesson.

One approach to optimising brew pressure is that suggested by Scott Rao: choosing the pressure that results in the highest flow rate.

Æ 6.08 Pressure Profiling
Æ 6.10 Low-Pressure Brewing
Back to: Advanced Espresso > Pressure

Advanced Espresso

  • Previous
  • Next
Collapse
Expand
  • Æ Prologue

  • Æ 0.01 What’s Special About Espresso?
  • Æ Grinding

  • Æ 1.01 Grinding
  • Æ 1.02 Grinding Methods
  • Æ 1.03 Grind Size
  • Æ 1.04 Measuring Grinds
  • Æ 1.05 How to Use the BH Grind Analysis App
  • Æ 1.06 Other Approaches for Measuring Grind Size Distribution
  • Æ 1.07 Recap & Glossary
  • Æ 1.08 Comprehension Test - Chapter 1
  • Grinder Design

  • Æ 2.0 What's in Chapter 2?
  • Æ 2.01 Burr Sharpness, Size, and Alignment
  • Æ 2.02 Grinding Temperature
  • Æ 2.03 Temperature and Grind Size Distribution
  • Æ 2.04 Warm Grinders and Temperature Stability
  • Æ 2.05 Glossary and Recap
  • Æ 2.06 Comprehension Test - Chapter 2
  • Distribution and Tamping

  • Æ 3.0 What's in Chapter 3?
  • Æ 3.01 The Importance of Good Puck Prep
  • Æ 3.02 Distinguishing Between Good and Bad Pucks
  • Æ 3.03 Current Best Practice in Distribution
  • Æ 3.04 Distribution Techniques
  • Æ 3.05 Current Practice in Tamping
  • Æ 3.06 Tamping and Brewing Technique
  • Æ 3.07 Recap and Glossary
  • Æ 3.08 Comprehension Test - Chapter 3
  • Æ Compaction and Permeability

  • Æ 4.00 What’s in Chapter 4?
  • Æ 4.01 The Importance of Permeability
  • Æ 4.02 Jamming
  • Æ 4.03 Particle Size and Shape
  • Æ 4.04 Denser Packing
  • Æ 4.05 Recap and Glossary
  • Æ 4.06 Chapter 4 - Comprehension Test
  • Temperature

  • Æ 5.00 What’s in Chapter 5?
  • Æ 5.01 Controlling Temperature at the Group
  • Æ 5.02 Multi-boiler Machines
  • Æ 5.03 The PID
  • Æ 5.04 Measuring Temperature at the Group
  • Æ 5.05 Controlling Temperature in the Puck
  • Æ 5.06 Solubility
  • Æ 5.07 Rate of Dissolution and Diffusion
  • Æ 5.08 Playing With Temperature
  • Æ 5.09 Temperature and Flow
  • Æ 5.10 Recap and Glossary
  • Æ 5.11 Comprehension Test — Chapter 5
  • Pressure

  • 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
  • Flow

  • 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
  • Channelling

  • Æ 8.00 What’s in Chapter 8?
  • Æ 8.01 Why Is Channelling So Important?
  • Æ 8.02 Is it Really Channelling at All?
  • Æ 8.03 Why Does Channelling Degrade the Quality of an Espresso?
  • Æ 8.04 What Causes Channelling?
  • Æ 8.05 Channelling in Other Industries
  • Æ 8.06 Glossary and Recap
  • Æ 8.07 Comprehension Test — Chapter 8
  • Æ Final Assessment

  • Æ 9.01 Final Assessment

MEET BARISTA HUSTLE

About Us

Contact Us

T&C / Privacy Policy

Get Our Newsletter!

ACCOUNT & HELP

My Account

My Courses

Help!

Logout

  • Follow
  • Follow
  • Follow
  • Follow
  • Follow
  • Follow

Copyright © 2020 Barista Hustle, All Rights Reserved!