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Water Hardness

Water Hardness

What’s the difference between temporary and permanent hardness and does it matter for coffee brewing? Hardness is a measure of the amount of certain minerals in water. The amount and proportion of minerals in your brewing water can have a dramatic effect on the...
Aroma and Aftertaste

Aroma and Aftertaste

You asked us, ‘Why is it that the aroma of coffee can be so different to the aftertaste; even though presumably the same chemicals are involved?’ Here’s what we found out: Aftertaste, in coffee, refers to the tastes and aromas left in the mouth after...
The Coffee Footprint Analyzer

The Coffee Footprint Analyzer

Barista Hustle has commenced work on a free course that helps baristas and cafe owners make informed decisions about how to operate in a world beset by climate change. We acknowledge that our industry has a history of colonialism, exploitation, and green washing. The...
Sugars in Natural Processing

Sugars in Natural Processing

In natural processing, do sugars travel from the mucilage into the bean? Naturally processed coffees are typically sweeter and more full-bodied than washed coffees, and often have distinctive fruity flavours. It seems intuitive that the sweetness, body, and...
Fluidised Beds

Fluidised Beds

In our latest poll on the BH Facebook Group, you asked us to check this out: ‘If flow goes in much faster than it comes out, then you have the potential to create a fluidised bed. Where does that leave espresso?’ Here’s what we found out … This...

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