{"id":4349,"date":"2025-11-12T07:33:00","date_gmt":"2025-11-12T07:33:00","guid":{"rendered":"https:\/\/www.campariacademy.com\/en-us\/?p=4349"},"modified":"2025-11-12T20:16:08","modified_gmt":"2025-11-12T20:16:08","slug":"reconsidering-dilution","status":"publish","type":"post","link":"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/reconsidering-dilution\/","title":{"rendered":"Class Recording: Reconsidering Dilution with Dave Arnold and Mike Capoferri"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">There&#8217;s a lot of traditional bartender wisdom about dilution&#8230;And a lot of it&#8217;s wrong. This class breaks down the real science, plus advanced techniques from the cutting edge.<\/h3>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=pGS27jdGF_o\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"(Re)Considering Dilution with Dave Arnold and Mike Capoferri\" title=\"Play video &quot;(Re)Considering Dilution with Dave Arnold and Mike Capoferri&quot;\">https:\/\/www.youtube.com\/watch?v=pGS27jdGF_o<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=pGS27jdGF_o\" title=\"(Re)Considering Dilution with Dave Arnold and Mike Capoferri\">(Re)Considering Dilution with Dave Arnold and Mike Capoferri (https:\/\/www.youtube.com\/watch?v=pGS27jdGF_o)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>ABOUT THIS CLASS:<\/strong><\/h4>\n\n\n\n<p>An average cocktail is over 25% dilution. That\u2019s a lot of your drink! And it\u2019s something we rarely spend enough time understanding.<\/p>\n\n\n\n<p>Please enjoy the recording of this master class on watering down with bar tech wizards <strong>Dave Arnold<\/strong> and <strong>Mike Capoferri<\/strong>, moderated by Academy Director <strong>Jessamine McLellan<\/strong>.<\/p>\n\n\n\n<p>Get the cold, hard facts! Learn to <strong>calculate dilution correctly<\/strong> (a common error in batching), <strong>does ice size really matter<\/strong>, and what\u2019s actually going on with chilling?<\/p>\n\n\n\n<p>Then we\u2019ll move on to the advanced stuff (aka The Good Stuff).<\/p>\n\n\n\n<p>With real world examples, learn to <strong>master dilution substitutions<\/strong> like cucumber juice and execute<strong> creative \u201cformat swaps\u201d<\/strong> like a pro (think \u201cstirred Junglebird\u201d).<\/p>\n\n\n\n<p>If you want to improve efficiency&nbsp;<em>and<\/em> creativity, this is a can\u2019t-miss session.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">WHAT YOU\u2019LL LEARN:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fine Tune Dilution<\/strong> for optimal flavor in batching<\/li>\n\n\n\n<li><strong>Practical Applications<\/strong> for operational efficiency<\/li>\n\n\n\n<li><strong>Understand Advanced Techniques<\/strong> via real world examples<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<h5 class=\"wp-block-heading\">Thirsty for more great talks at the intersection of flavor and science? Start here!<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/flavorama-arielle-johnson\/\"><strong>Flavorama with Arielle Johnson:<\/strong> Understand Flavor Like A Chemist To Supercharge Your Creativity<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/nose-dive-harold-mcgee\/\"><strong>Nose Dive with Harold McGee: <\/strong>Scent + Flavor at the Molecular Level<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/dave-arnold-spin-cycle\/\"><strong>Spin Cycle with Dave Arnold: <\/strong>Centrifugation, Clarification, &amp; Cocktails<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.campariacademy.com\/en-us\/training\/past-events\/wild-drinks-danny-childs\/\"><strong>Wild Drinks with Danny Childs: <\/strong>Techniques to Harness and Preserve Wild Flavors<\/a><\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\" \/>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>About Your Teachers:<\/strong><\/h4>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"581\" height=\"784\" sizes=\"auto, (max-width: 480px) 100vw, (max-width: 768px) 100vw, (max-width: 1024px) 90vw, (max-width: 1440px) 80vw, 700px\" src=\"https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/dave-arnold-bartender.jpg\" alt=\"Dave Arnold\" class=\"wp-image-4331\" style=\"width:400px\" srcset=\"https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/dave-arnold-bartender.jpg 581w, https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/dave-arnold-bartender-222x300.jpg 222w\" \/><\/figure>\n\n\n\n<p><strong>Dave Arnold<\/strong><\/p>\n\n\n\n<p>Dave Arnold is a bartender, inventor, author, and tinkerer of the highest order.<\/p>\n\n\n\n<p>If you don\u2019t know him from his massively influential bars such as Existing Conditions and Booker &amp; Dax, you\u2019re probably familiar with tools like the <a href=\"https:\/\/www.bookeranddax.com\/spinzall\" target=\"_blank\" rel=\"noreferrer noopener\">Spinzall<\/a>, his podcast <a href=\"https:\/\/podcasts.apple.com\/us\/podcast\/cooking-issues-with-dave-arnold\/id1572356745\" target=\"_blank\" rel=\"noreferrer noopener\">Cooking Issues<\/a>, or his book <em><a href=\"https:\/\/bookshop.org\/p\/books\/liquid-intelligence-the-art-and-science-of-the-perfect-cocktail-dave-arnold\/\" target=\"_blank\" rel=\"noreferrer noopener\">Liquid Intelligence<\/a><\/em>. Follow Dave at <a href=\"https:\/\/www.instagram.com\/cookingissues\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>@cookingissues<\/strong><\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1320\" height=\"1760\" sizes=\"auto, (max-width: 480px) 100vw, (max-width: 768px) 100vw, (max-width: 1024px) 90vw, (max-width: 1440px) 80vw, 700px\" src=\"https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/Mike-Capoferri-bartender.jpg\" alt=\"Bartender Mike Capoferri\" class=\"wp-image-4332\" style=\"width:400px\" srcset=\"https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/Mike-Capoferri-bartender.jpg 1320w, https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/Mike-Capoferri-bartender-225x300.jpg 225w, https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/Mike-Capoferri-bartender-768x1024.jpg 768w, https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/Mike-Capoferri-bartender-1152x1536.jpg 1152w, https:\/\/www.campariacademy.com\/en-us\/wp-content\/uploads\/sites\/3\/2025\/10\/Mike-Capoferri-bartender-375x500.jpg 375w\" \/><\/figure>\n\n\n\n<p><strong>Mike Capoferri<\/strong><\/p>\n\n\n\n<p>Mike Capoferri is a 23-year hospitality-industry veteran with extensive work experience all over the country. After years of bartending in world-class cocktail bars, he pivoted his focus to consulting and curating unique bar experiences and bespoke cocktail programs.<\/p>\n\n\n\n<p>Mike is now the owner\/operator of several bars in LA and Denver, racking up <a href=\"https:\/\/www.theworlds50best.com\/discovery\/Establishments\/US\/Los-Angeles\/Thunderbolt.html\" target=\"_blank\" rel=\"noreferrer noopener\">nods in World\u2019s 50 Best Bars<\/a> among many other industry awards. Follow Mike at <a href=\"https:\/\/www.instagram.com\/mfcapoferri\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>@mfcapoferri<\/strong><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From batching to ice size, understanding dilution is a key skill. Oh, and some very &#8220;cool&#8221; advanced hacks&#8230;<\/p>\n","protected":false},"author":23624,"featured_media":4329,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[98,21],"tags":[],"global-tags":[],"theme":[],"class_list":["post-4349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-past-events","category-training"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Class Recording: Reconsidering Dilution with Dave Arnold and Mike Capoferri - Campari Academy<\/title>\n<meta name=\"description\" content=\"Dilution, chilling, and ice are key bartending concepts, but a lot of the traditional wisdom is wrong. 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