Espresso is, at its core, a percolation method of brewing coffee. Fresh water is continually pumped into the top of a chamber while the brewed coffee exits at the bottom. In this respect, espresso shares some characteristics with pour-over brewing methods such as V60. In this lesson, we explore aspects of filter coffee brewing that could inform our espresso making as well.
Course Progress
Advanced Espresso
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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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