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ACM 7.08 – Comprehension Test Quiz

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ACM 7.07 - Recap and Glossary
ACM Glossary and Links
Back to: ACM 7.08 – Comprehension Test

Advanced Coffee Making

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  • ACM Prologue

  • ACM 0.0 Prologue
  • ACM 0.01 - Evenness
  • The Extracted Mass

  • ACM 1.0 - What's in this Chapter?
  • ACM 1.01 - What is the Extracted Mass?
  • ACM 1.02 - How Much Is Bitter?
  • ACM 1.03 - How Much is Sour?
  • ACM 1.04 - Acids Promoted by Fermentation and Roast
  • ACM 1.05 - How Much is Sweet?
  • ACM 1.06 - Why Calculate It?
  • ACM 1.07 - Refractometry
  • ACM 1.08 - Refractometer Construction
  • ACM 1.09 - Recap and Glossary
  • ACM 1.10 - Comprehension Test
  • Extraction

  • ACM 2.0 - What's in this Chapter?
  • ACM 2.01 - Sensory Impressions of Over- and Under-Extraction
  • ACM 2.02 - Extraction is an Average
  • ACM 2.03 - The Evolution of the Brew Control Chart and 18–22% extraction
  • ACM 2.04 - 22% Plus
  • ACM 2.05 - 19% and Below: When to go Low
  • ACM 2.06 - Coffee Algebra
  • ACM 2.07 - Introducing the BH Tool Kit
  • ACM 2.08 - Recap and Glossary
  • ACM 2.09 - Comprehension Test
  • Strength

  • ACM 3.0 - What's in this Chapter?
  • ACM 3.01 - Actual & Perceived Strength
  • ACM 3.02 - Flavour & Flavour Overload
  • ACM 3.03 - The Strength-Flavour Diagram
  • ACM 3.04 - Targets for Filter & Drip: Where to Aim & When?
  • ACM 3.05 - Down-Dosing & Up-Yielding and the TDS Tasting Protocol
  • ACM 3.06 - The Making of the Common Coffee Control Chart: A Survey
  • ACM 3.07 - The TDS Valley
  • ACM 3.08 - Dilution and Bypass
  • ACM 3.09 - Where does Your Bypass Water come From?
  • ACM 3.10 - How Colloids Affect Strength Perception
  • ACM 3.11 - Milk as a Bypass
  • ACM 3.12 - Recap
  • ACM 3.13 - Comprehension Test
  • Espresso

  • ACM 4.0 - What's in this Chapter?
  • ACM 4.01 - A Fixed TDS
  • ACM 4.02 - Decreasing Extraction with a Fixed TDS
  • ACM 4.03 - Hitting the Bullseye
  • ACM 4.04 - Temperature
  • ACM 4.05 - Erosion
  • ACM 4.06 - A Local Maximum
  • ACM 4.07 - Ineffective Voids
  • ACM 4.08 - Espresso Strengths: Normale
  • ACM 4.09 - Ristretto, Lungo and Café (Caffè) Crema
  • ACM 4.10 - Single vs Double Baskets
  • ACM 4.11 - The Shop Grinder for Espresso and Filter
  • ACM 4.12 - Capsules and Bean-To-Cup Technology
  • ACM 4.13 - Recap and Glossary
  • ACM 4.14 - Comprehension Test
  • Brewed Coffee

  • ACM 5.0 - What's in this Chapter?
  • ACM 5.01 - Immersion vs Drip
  • ACM 5.02 - Concentration Gradient and Diffusion
  • ACM 5.03 - Liquid Retained Ratios
  • ACM 5.04 - Interstitial Liquid
  • ACM 5.05 - The Unknown TDS of Your Liquid Retained
  • ACM 5.06 - Recap and Glossary
  • ACM 5.07 - Comprehension Test
  • Refraction Action

  • ACM 6.0 - What's in this Chapter?
  • ACM 6.01 - The Barista Hustle Refractometry Protocols
  • ACM 6.02 - Cleaning & Calibration
  • ACM 6.03 - Understanding the VST Coffee Tools app.
  • ACM 6.04 - CO2 and H20 Content
  • ACM 6.05 - How CO2 and H2O Settings Affect our Readings in the Coffee Tools App.
  • ACM 6.06 - Your Extraction Yield Changes how Much Liquid is Retained
  • ACM 6.07 - Recap and Glossary
  • ACM 6.08 - Comprehension Test
  • ACM Real World Applications

  • ACM 7.0 - What's in the Chapter?
  • ACM 7.01 - Roast Solubility
  • ACM 7.02 - Equipment Testing
  • ACM 7.03 - Moving Targets
  • ACM 7.04 - Burr Changes Based on Volume
  • ACM 7.05 - Record Keeping and Analysis
  • ACM 7.06 - Scoring
  • ACM 7.07 - Recap and Glossary
  • ACM 7.08 - Comprehension Test
  • ACM Glossary and Links
  • ACM Final Assessment
  • ACM - A Final Word

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