Please sign up for the course before starting the lesson.
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.
Advanced Espresso
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