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Index
Preface
Introduction
Chapter 1: What Is an Ideal Extraction?
Dry Dose
Brewing Ratio
Temperature
Time
Extraction
But What about Taste?
Chapter 2: Overextraction and Underextraction
Chapter 3: Pump Pressure
How to Optimize Pump Pressure
Chapter 4: Water Quality and Extraction
Scale
Softening
General Water Chemistry Guidelines
Alkalinity
Chapter 5: Basket Design
Hole Area and Extraction
Basket Design and Volumetric Dosing
Chapter 6: Tamper Fit
Chapter 7: Roast Development
A Few Notes on Underdevelopment
Chapter 8: Roast Age
Chapter 9: Grinding
Pregrinding Versus Resting
Particle-Size Distribution
Burr Size
Burr Sharpness
Burr Sharpness and Optimal Extraction
Structural Grinder Problems
Chapter 10: Doser Versus Doserless
Chapter 11: Pressure Profiling
Preinfusion (10 to 12 seconds)
Full Pressure (6 to 9 seconds)
Declining Pressure (15 to18 seconds)
Quirks to Consider When Using Pressure Profiling
Chapter 12: How to Use a Coffee Refractometer
Measuring an Espresso Sample
How to Convert %TDS to Extraction Percentage
Using the Universal Brewing Control Chart™
Chapter 13: The Benefits of Using a Coffee Refractometer
Brew Strength
Extraction
Grind Setting
Brewing Ratio
Burr Sharpness
Barista Consistency
Roast Development
Education and Experimentation
Final Words
References
Contact
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