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Measuring the Carbon Footprint of Coffee Cultivation

Measuring the Carbon Footprint of Coffee Cultivation

At the farm, the major input, from the point of view of the carbon footprint, is the fertiliser. According to Killian et al.’s study in Costa Rica, it accounts for around 94% of the carbon footprint of this stage of coffee production. By contrast, fossil fuel burning only accounts for only about 3% of emissions at the farm, mainly during transportation of cherry to the wet mill.

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The Rao Spin

The Rao Spin

The Rao Spin is a technique in which the barista swirls the filter cone during brewing, to make the slurry spin. It’s named for Scott Rao, who popularised — but did not invent — the technique.1 It’s thought to increase extraction …

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Cascara Banned in Europe

Cascara Banned in Europe

Cascara has been regularly hailed as the next big thing in coffee. Once a rare novelty in speciality coffee, in recent years everyone from Starbucks to Stumptown has jumped on the trend for cascara-infused drinks.

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App – Pressure & Flow

App – Pressure & Flow

This app simulates the pressure and flow inside an espresso machine while a shot is running. To view the effects of these changes in real time during a shot, click on ‘Graph’ and then ‘Start’, and the app will simulate an espresso being pulled, showing you how the pressure and flow change as the resistance at the puck changes because of extraction.

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Commitments to Diversity, Equity, and Inclusion

Commitments to Diversity, Equity, and Inclusion

Last week we promised to publish what Barista Hustle will be doing to combat inequity and inequality within and around our company. The following marks a beginning, but our commitment stands; we will continue to improve and widen the scope of this work.  ...

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Bench-top Roller Mill?

Bench-top Roller Mill?

Why hasn’t anyone made a small affordable roller mill yet? How hard can it be?

Industrial grinders, of the sort used to produce espresso pods or supermarket packs of pre-ground coffee, are more or less exclusively roller mills. The most sophisticated of these grinders can grind coffee without significantly heating the grounds, and in the process produce very narrow particle size distributions with minimal fines. This makes roller mills ideal for grinding coffee, except for the inconvenient fact that they are very expensive, and too large and complex to be used in cafes or small roasteries.

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Course – The Decision Tree

Course – The Decision Tree

A critical view on climate impact in the coffee industry 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...

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A Few Minutes Of Foam

A Few Minutes Of Foam

If you leave a latte for a few minutes on the countertop, sometimes the foam starts to break up — but sometimes it doesn’t. Why? No matter how long you’ve been slinging shots, sometimes a latte will go bubbly after pouring. If you’ve ever had to remake a coffee...

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Wheels of Steel

Wheels of Steel

The pros and cons of stainless steel, copper, and brass when it comes to boilers, portafilters and blocks. Call me a nerd, but I vividly remember the first time I used a machine made with all stainless steel. The coffee tasted vibrant and clean, and the salesperson...

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Course – The Decision Tree

Course – The Decision Tree

A critical view on climate impact in the coffee industry 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...

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Aroma and Aftertaste

Aroma and Aftertaste

Aftertaste, in coffee, refers to the tastes and aromas left in the mouth after swallowing. Compared to other drinks, coffee flavours hang around for a long time: the aftertaste of an espresso can last up to 15 minutes.

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Espresso Headspace

Espresso Headspace

In in our recent poll on the Barista Hustle FB forum, you asked us to research this topic: Why do they say you need a penny worth of headspace between the coffee puck and the shower screen?  Received wisdom in coffee says that if you put a nickel, or a penny, on top...

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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...

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Course – The Decision Tree

Course – The Decision Tree

A critical view on climate impact in the coffee industry 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...

read more
Course – The Decision Tree

Course – The Decision Tree

A critical view on climate impact in the coffee industry 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...

read more
Temperature’s Hidden Effect

Temperature’s Hidden Effect

Brewing temperature affects the flow rate of espresso in unexpected ways, thanks to dissolved gases. In our most recent instalment of the Advanced Espresso course, we discussed a surprising finding in the scientific literature: that increasing the brew temperature...

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Coffee Grinder RPM

Coffee Grinder RPM

How does it change the performance? In the last few years, a small number of grinders have hit the market that boast an adjustable grinding speed. The best known of these are Lynn Weber’s EG-1, Victoria Arduino’s Mythos 2, and most recently Ceado’s Hero E37Z. The...

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Changing Grinder Burrs

Changing Grinder Burrs

How can I tell when it's time? If you’re looking at your grinder, asking yourself this question, then it’s probably time to change them. While grinder manufacturers may claim that their burrs can grind hundreds and sometimes thousands of kilos of coffee, the truth is...

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Cinnamongate

Cinnamongate

“It tastes exactly like a cinnamon bun. You have to try it.” Coffees often don’t entirely live up to their description, but this was different — a coffee with an instantly recognisable flavour of warm, sweet, cinnamon, like nothing I’d tasted before. I had joined the...

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Why do espresso shots run faster?

Why do espresso shots run faster?

When I use super fresh coffee... It is a truth universally acknowledged that the gases trapped in fresh coffee create bubbles in espresso, which slows down the flow and reduces extraction. This explains why shots from older coffee run faster, or need a finer grind...

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What can we use to remineralise water for coffee brewing?

What can we use to remineralise water for coffee brewing?

Apart from bicarb and epsom salts... A few months ago we released an updated version of our water recipes designed to allow you to easily target any hardness and alkalinity level you want, using two simple solutions — without having to do any complex maths. Since...

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If a coffee doesn’t form a crust in a cupping…

If a coffee doesn’t form a crust in a cupping…

Does this mean it’s underdeveloped? Anyone who’s cupped very light roasted coffee, whether from a Nordic-style roaster, or perhaps from a sample roast, will have experienced this: it sometimes doesn’t form a crust in a cupping. When this happens on the cupping table,...

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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...

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