Our Barista Hustle water recipe was and is a useful starting point for building water, giving you a good chance of success when brewing up coffee at home. For those willing to dive a little deeper, we can get far more specific. The math can get rather complicated so we’ll spare the details until another time. The motivating factor here…
There are two main types of coffee brewer – drip, and immersion. They each make coffee slightly differently, but one of them is far more efficient. Here’s why!
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Help develop your palate by trying this simple experiment that will allow you to taste differences in extractions side by side
These interactive calculators will help you understand the effect of adding water to coffee from the perspective of strength (Total Dissolved Solids, or concentration
The Cowculator figures out the precise breakdown of coffee, fat, protein and sugar in your milky drinks.
Information on consulting services offered by Barista Hustle
An introduction to Matt Perger, founder of Barista Hustle.
The BH Slack has been suspended. Turns out thousands of people in Slack isn't conducive to productive conversations. We'll see you on instagram though! 🙂
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.
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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.
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