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.
Course Progress
Advanced Espresso
-
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
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