**This position has been filled by a wonderful human**
2017 is shaping up to be a massive year for Barista Hustle and the coffee community at large. The following is a few of my predictions and promises for this year and beyond.
The story behind the Barista Hustle tamper.
A while back I talked about the potential value of having a button in your cafe that asked customers a simple question
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
Understanding Roast Development and Colour.
Terms of service
The most in-depth article on grinding coffee, ever.
This week marks 1 year of Barista Hustle. A good opportunity to look at what has happened so far, and talk a little about
The Espresso Compass is a little more complicated than the Brewed Coffee Compass. Last year I wrote a series on Espresso, culminating in a video showing the relationship between extraction, brew ratio, and the coffee control chart. If you’re on top of that, you’ll get this compass in no time. If not, I recommend…
The Brewed Coffee Compass is very simple to use: 1. Brew a coffee. 2. Taste it. 3. If you experience any negative flavours, find them on the map (left). 4. Those flavours are now the center of the compass (right). 5. Find the direction you need to travel in order to get back in the green. 6. When you brew the next cup…
A slightly more conversational and open-ended post
Understanding more about the EK43 and why it makes coffee taste better. Part 3.
Now that I’ve covered what a refractometer is and how it works, it’s important to understand what it can and cannot do.
A lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer.
Super-automatic espresso machines are getting better. I think it’s safe to say that in the not-too-distant future, they’ll be able to make coffee as consistently as a well trained barista.
Jam funnels ain’t just for jam. Learn how to also use them for a solid distribution technique with the EK43.
A calculator for espresso equilibrium temperature
How important is precise machine temperature control on a busy bar?
Guests can only express what they want in the terms they know, and for many coffee consumers, the number one term they know is bold.
Why we don’t recommending spinning when tamping
Interview with 2014 World Barista Champion, Hidenori Izaki
Tamping for espresso is riddled with an incredible amount of folk-knowledge. When I was taught espresso in 2008, I was told to practice tamping on bathroom scales (I admit I don’t remember what the prescribed weight was). Today I’d like to shed some light on tamping pressure and how easy it is to get it right.
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