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We study the role of flow restrictors in controlling flow at the puck. We discuss flow in packed and fluidised beds to explain some of the differences between espresso and pour-over.
Course Progress
Advanced Espresso
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Æ Prologue
- Æ 0.01 What’s Special About Espresso?
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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
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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
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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
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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
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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
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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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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
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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
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Æ Final Assessment
- Æ 9.01 Final Assessment
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