Bypass as a tool to improve the final cup

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¿Habías oído hablar alguna vez sobre el bypass y para qué sirve?

Cuando decimos bypass nos referimos a una técnica que se utiliza en las preparaciones de café filtrado que consiste en diluir ligeramente la bebida ya filtrada con agua después de que el café ha sido extraído.

El bypass puede ser una herramienta útil para mejorar la taza final, especialmente en métodos con un ratio corto y muy intenso, como por ejemplo el Aeropress. 

Si quieres saber más sobre esta técnica apúntate a nuestro taller de filtro donde podremos resolver todas tus dudas sobre cómo aplicar esta herramienta.

Recommended course link:

https://nomadcoffee.es/products/taller-filtro

Frequently Asked Questions

What do I need to register for the barista workshops?

You just need to be eager to learn about the world of specialty coffee. It is not necessary to have previous experience as a barista.

Do you offer more advanced barista training?

Yes, we offer advanced barista training options for those who wish to deepen their knowledge of specialty coffee. In our Academy section "For Baristas" you will find all of our course offerings.

What topics are covered in the free courses?

The course covers topics on the cultivation and processing of specialty coffee, techniques for the elaboration of a good espresso, tips for a good milk emulsion, as well as practical recommendations for different types of methods.

Do I need to have my own coffee machine to learn to be a barista?

It is not strictly necessary, the world of coffee is very diverse and is not only focused on the preparation of espresso, however, having one will allow you to apply the techniques taught in a practical way.

What are SCA courses and diplomas?

These courses are designed for coffee professionals, where you will not only receive complete training with advanced content in the world of specialty coffee and high-level practical exams, but you will also have the opportunity to obtain a certificate internationally endorsed by the Specialty Coffee Association as a barista.