Продвинутый курс приготовления эспрессо
ПОЖИЗНЕННЫЙ ДОСТУП, КУРС И СЕРТИФИКАЦИЯ
Продвинутый уровень эспрессо
Курс и Сертификация
Advanced espresso looks into the latest innovations in modern barista technique and recent developments in machine and grinder engineering. It also dives deep into the physics of espresso extractions and offers a big rethink on our approach to grinds distribution and the nature of channelling. You will finish this course with a clear picture of what science currently understands about espresso. In those areas where we don’t have the answers, guided by the unbelievable scientific knowhow of our Cambridge chemistry graduate and researcher Tom Hopkinson, and the generous mentorship of world expert in solubility science, Professor Steven Abbott, the BH Learn team begins to look into areas in espresso extraction that are still a mystery to science. New lessons will be added as part of our biweekly publishing schedule. See the current course curriculum below!
All of our courses and certifications are available with a BH Unlimited monthly subscription.
Price: USD 179,-
- 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 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
Including an Interview with Gregory Scace
- 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
- 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
- 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
As baristas, we’re used to discussing grind size on a regular basis, adjusting the grinder to produce finer or coarser grinds throughout the day to keep to the shot time in our recipe as the grinder heats up or cools down. However, when grinders heat up, the aperture between the burrs doesn’t seem to be changing – which means the nominal grind size hasn’t actually changed. Instead, the grind size distribution has changed. Understanding the concept of grind size distribution is key to understanding some of the more recent developments in espresso making.
Listen to 2009 World Barista Champion Gwilym Davies narrate this lesson Grinding is the process of applying stress to a material to break it up into smaller particles. Two…
Listen to 2009 World Barista Champion Gwilym Davies narrate this lesson The grinder plays a critical role in the preparation of espresso. Compared with filter coffee, espresso is very strong…
The complexity of grind size distributions that we discussed in Lesson 1.03 explains why it is so difficult to replicate the desired grind size on different equipment. Even grinders of identical models at identical settings will produce slightly different grind size distributions, thanks to small differences in alignment or wear on the burrs, for example.
For this reason, replicating recipes across two different sets of equipment (for example, in two cafes in the same chain) is not always straightforward. Using the same numerical grind setting, even on two apparently identical grinders, will not produce the same results.
It’s possible to communicate a target grind size by using a proxy measurement such as shot time, but even this has limitations. For example, a particular espresso recipe using a Mahlkoenig EK43, a recipe that tastes great on a well-aligned grinder, might suffer from underextraction flavours or even be impossible to achieve on a grinder that is less well aligned.
This video explains how to use the app. For those of you who prefer to read an explanation, we provide the written instructions below. Prepare Your Grinds The…
The industry standard approach for measuring grind size distribution is to use a laser diffractometer. These machines cost hundreds of thousands of dollars, and so they are inaccessible to most…
Recap Extraction in espresso occurs only at the surface of particles — this is called erosion This means a fine grind is required, and the smallest particles are especially important…
Photo of the Spirit espresso machine, kindly provided by Kees Van Der Westen. We explain how different machines control the water temperature and why some designs are more precise than…
The ‘exit temperature’ refers to the temperature at which brewing water leaves the group and hits the coffee. Different machines control this in different ways and, depending on the machine…
Multi-boiler machines allow the brewing water temperature to be set independently from the steam boiler. This allows more precise control of the brewing temperature and makes it much easier to…
Image: PID device used by Kees Van Der Westen. Early multi-boiler machines controlled the brewing temperature with a simple thermostat. It would activate the heating elements when the boiler temperature…
No matter what method the espresso machine uses to control the temperature, it’s important to be able to measure the exit temperature accurately in order to be able to calibrate…
While modern espresso machine designs are able to precisely control the temperature of the water leaving the group, this sadly doesn’t guarantee that all extractions take place at the same…
It’s well known that raising the brewing temperature increases extraction. There are two reasons for this: the first is that the molecules in hotter water are moving faster. This means…
As well as changing the total amount of each compound that can be dissolved (the solubility), the brew temperature also affects how fast each compound will dissolve. This is called…
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Курс по воде
What happens after I buy the course?
After purchase, you will gain a membership on this website granting you access to the course.
Is the course online?
Yes, the course is 100% online! All you need is a computer or mobile device and an internet connection. You don’t need to be in Australia to take the course.
How long does it take to complete the course?
The course will take maximum 30 hours if you include text, video explanations, assessments, and at-home experiments.
What do I get?
You get lifetime access to seven chapters, 26 in-depth videos, a downloadable “toolkit”, and a Barista Hustle Accredited Certificate upon completion of the course.
How hard is the course?
The course is challenging but far from impossible to study and comprehend. The videos dive into more difficult concepts and explain them further. The comprehensive tests at the end of each chapter will also help you to apply these concepts to everyday coffee making.
What if I have questions?
Email us at [email protected] and we’ll answer your questions as quickly as possible!
What is the certification process?
You have to complete each lesson and comprehension test, then pass the final assessment (85% or higher) to achieve certification. Proof of certification will be located on your learner profile on the BH site. You’ll be able to access your certificate and will be able to share it with prospective employers. Your certificate is also printable and keeps its unique security ID.
Can I share the course with my friends?
Each user will have to pay for their own access to the course. We reserve the right to limit the number of IP addresses that access the course for each account and revoke access.
Is there live tutoring or webinars available?
In our efforts to make this course affordable and accessible to all Baristas, we’ve opted to make the content always accessible and non-interactive.
How long do I have access?
You pay once and have lifetime access.
Do I have to be a Barista Hustle subscriber to take the course?
Nope! Anyone can buy access to the course.
Can I retake the test if I don’t pass?
You have unlimited resits on the test.
Is it mobile-friendly?
What’s the refund policy?
If you’re not happy with the course, we’ll give you a full refund. Simple.
Do I need an espresso machine, refractometer, or any other special equipment?
No. We’ve designed this course to help everyone that makes coffee, regardless of their equipment. Some experiments will be difficult to execute without a refractometer, but the vast majority of the course will still be relevant.
Is it suitable for beginner-level home or service baristas?
If you’ve never made a coffee before or don’t regularly drink coffee, this course is not for you. If you’re just starting your coffee journey, read through our blog of free resources first to become familiar with some of the basic concepts that lay the foundation for this course. If you are familiar with our blog, this is definitely for you!
Is it only offered in English?
For now, yes. We are working on making translations available in several languages later on down the line. Stay tuned!
The course is limited to one IP address. Can I sign in from multiple devices?
Yes! Multiple devices or locations are okay, but we’re mainly on the lookout for large scale abuse.
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