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Accademia Del Caffè Espresso Education

e-learning Espresso


Description
everything about espresso - discover the colourful world of espresso at your own pace

Content
  • intro
  • chapter 1
  • 1.0 espresso - what is it?
  • 1.1 italian heritage
  • 1.2 espresso is just an extraction method
  • 1.3 the different waves in coffee
  • 1.4 the espresso cup
  • chapter 2
  • 2.0 coffee - the taste decision maker
  • 2.1 Coffee is a fruit - botanics
  • 2.2 coffee growing regions
  • 2.3 harvest periods
  • 2.4 processing classic ways
  • 2.5 modern processing methods
  • 2.6 Farm ID and quality
  • CHAPTER 3
  • 3.0 sophistication of coffee
  • 3.1. the roasting process
  • 3.2 different roasting philosophies
  • 3.3 how to store roasted coffee
  • 3.4 conservation of coffee
  • CHAPTER 4
  • 4.0 water - importance of water quality
  • 4.1 transparent and essential
  • 4.2 how to test water quality
  • CHAPTER 5
  • 5A setup - what do you need to make espresso
  • 5.0 grinder & grinding
  • 5.1 different grind sizes
  • 5.2 volumetric & cronometric grinding
  • 5.3 how to adjust the grinder
  • CHAPTER 6
  • 6.0 compressing coffee
  • 6.1 different distribution techniques
  • 6.2 efficiency of distribution
  • 6.3 tamping
  • CHAPTER 7
  • 7.0 extraction parameters time
  • 7.1 what does happen during the extraction
  • 7.2 pre infusion & pre wetting
  • CHAPTER 8
  • 8.0 extraction parameters - temperature
  • 8.1 temperature range espresso
  • 8.2 temperature different roast styles
  • 8.3 temperature and crema
  • 8.4 serving temperature
  • CHAPTER 9
  • 9.0 extraction parameters - brew ratio
  • 9.1 extraction yield
  • 9.2 brew by weight
  • CHAPTER 10
  • 10.0 pressure profiles
  • 10.1 classic pressure profile
  • 10.2 lever pressure profile
  • 10.3 pressure profiling
  • CHAPTER 11
  • 11.0 the perfect shot / Godshot
  • 11.1 I don't like my espresso - why?
  • 11.2 extraction too fast
  • 11.3 extraction too slow
  • 11.4 what does the crema indicate?
  • 11.5 extraction errors
  • CHAPTER 12
  • 12.0 cleaning and maintenance
  • 12.1 daily cleaning
  • 12.2 cleaning accessories
  • 12.3 soft maintenance
  • 12.4 troubleshooting
  • CHAPTER 13
  • 13.0 milk
  • 13.1 chemistry milk
  • 13.2 non dairy alternatives
  • 13.3 setup for milk & mise en place
  • 13.4 texturing milk
  • 13.5 milk and temperature
  • CHAPTER 14
  • 14.0 latte art
  • 14.1 heart
  • 14.2 tulip
  • 14.3 rosetta
  • 14.4 swan
  • 14.5 etching
  • CHAPTER 15
  • 15.0 role of a barista
  • 15.1 how to serve coffee
  • 15.2 ambassador of coffee
  • 15.3 classic espresso based beverages
  • CHAPTER 16
  • 16.0 final thanks
  • Accademia del Caffè Espresso
  • coffee tasters flavour wheel
  • tasting sheet espresso
  • multiple choice test
Completion rules
  • All units must be completed
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