بواسطة Alexandra Ionescu | يناير 30, 2017 | المدونة
The very first post on Barista Hustle was about understanding the taste of extraction. This week I’d like to share a simple experiment that will allow you to taste those differences in extractions side by side. All you’ll need is coffee, scales, a grinder and an... بواسطة BHLearn | يناير 30, 2017 | المدونة
Strength and Dilution Calculators These interactive calculators will help you understand the effect of adding water to coffee from the perspective of strength (Total Dissolved Solids, or concentration). Although they require a refractometer to provide initial coffee... بواسطة BHLearn | يناير 30, 2017 | المدونة
It’s 2016 and there’s still a lot of misinformation and anti-intellectualism surrounding refractometers for coffee. Here’s a couple phrases I’ve read recently, and my rebuttals. Apologies for the rant, but we should be collectively well past this. “Higher extraction... بواسطة BaristaHustleAdmin | يناير 30, 2017 | المدونة
So we’ve been through how to get more or less extraction from a coffee and what that might taste like. But how do we make the most of this? The following is my super simple 80:20 method for getting the best out of a coffee with minimal effort. The 80:20 rule or... بواسطة BaristaHustleAdmin | يناير 30, 2017 | المدونة
This post will cover some basic extraction theory and the tastes associated with over, under and ideal coffee extractions. Extraction is arguably the most important and least understood aspect of coffee brewing. It’s everything. Without extraction, you...