by BaristaHustleAdmin | Jan 30, 2017 | Blog
Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. Very simply, it’s the weight of the espresso in the cup. More yield means more espresso in the cup. Less yield means less espresso in the cup.... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
Picture: Cafe Griensteidl, Vienna (1896). Via Wikimedia, Public Domain. The discretionary dynamic of tipping can set up vicious cycles of expectation that undermine service work and quality of life, for both server and served. Earning tips can also be a fantastically... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
Picture: via 401(K) 2012 on Flickr. (CC BY-SA 2.0) The biggest percentage tip I’ve ever made was $30 on a $30 lunch. I was working in New York City as a barista and bartender at Vandaag, a high-concept Nordic cafe/restaurant that briefly burned bright. Though it... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
After Strength, the 2nd step to every good espresso recipe is yield. Yield is the amount of espresso in the cup after extraction. It’s measured by weight though—definitely not volume. Before we delve too deeply into yield, I’m going to explain why it’s best to use... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
Image via Schill on Flickr. Last week we talked about the importance of dose in understanding espresso recipes. This week, we talk about understanding ‘strength.’ Now, when people talk about coffee ‘strength’ they might be talking about one of three things: Intensity...