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January 30, 2017 /
10 Questions & Answers With Matt

In celebration of hitting 10k subscribers to the Barista Hustle, we did a little experiment and asked readers to submit questions, which we then answered live on Periscope on Friday for this week’s Hustle.

If you missed the live session, we recorded the answers for your perusal, including espresso recipes, pressure profiles, brewing dynamics and more.

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Linh Nguyën
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Linh Nguyën

Pressing 😀

Matt Perger
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Matt Perger

Well we don’t care about it for espresso – where flow/disturbance is arguably a more pressing issue.

Dario Fociani
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Dario Fociani

lots of nice infos, basic and advanced.

super thanks

John
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John

I’m surprised about the bloom answer. I thought the purpose (besides making the coffee bed evenly wet) was to release CO2 early, so the release of CO2 will not cause disturbance in the coffee bed during extraction of a pour over.

KJUU
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KJUU

Sometimes visual learning is the best — thanks for the final two minutes!

John
Guest
John

Oh, and we wait using espresso until it’s at least nine days old. There’s less CO2 then, right?

John
Guest
John

But at least the pressure from the CO2 is less than the pressure from the espresso machine.

Jai Pyne
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Jai Pyne

Turtle neck= strong

Korean_barista
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Korean_barista

Cool cool. quick and easy Q&A. Informative enough to get myself started on some experiments.

Thijs Baarda
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Thijs Baarda

ok, still surprised about the “boiling water is the best” statement here. I guess it means that you are basically cutting out a variable, and can focus more on the brew time (grind size). The guys at Verve also made a good point, that the actual slurry temp is going to be lower and sort of evens out. see video: https://vimeo.com/65761825 It does make sense that the beans have bean exposed to a far higher temperature in the roaster, but it is still very contradicting to what I have been reading in the past (including SCAA standards) and also, why… Read more »

Giovanni Lelievre
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Giovanni Lelievre

Hey Matt!
What is the name of the book that you were talking about in the video ?
Cheers

Joseph Hixon Simpson
Guest
Joseph Hixon Simpson

Another function of the degassing that occurs during the bloom phase of a pour over is that as the co2 gas released makes new room for water to enter the porous roasted coffee, increasing the evenness of the saturation. This creates a fuller more even extraction of all of the ground coffee particles.
Experientially this principle remains consistent from pour over to espresso.
Do your thoughts differ?

Also, thanks for all the great dialogue!

Wouter Andeweg
Guest
Wouter Andeweg

Its called Water for Coffee. It is great!

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