‘Seasoning’ of a group head refers to the practice of making one or more ‘sink shots’ after cleaning an espresso machine - that is, shots that are thrown away with no attempt to taste them. Advocates of seasoning claim that the first shots have an unpleasant metallic...
At the beginning of 2017 I posted my predictions and promises for the year. Here’s my report on how they stood up over the 12 months (ratings out of 10).
Here’s what I’m promising we’ll knock out of the park for 2018.
In August we posted a survey to the Barista Hustle Facebook group. Along with our community moderators, we were thinking how to be more active and intentional about fostering a community environment, one which every single human feels safe and comfortable participating in.
Coffee brewers— both professional and enthusiast— love to make things complicated. Complex multi-step brew recipes and brewing devices with some unique feature have become standard. Fancy new features on espresso or brewing machines are demanded without any evidence of their necessity (hello pressure profiling).
We aim to engage in meaningful, professional, friendly discussions surrounding coffee. A fundamental goal of Barista Hustle is to help the world make better coffee — and there is a lot that falls under that umbrella. So we want to talk about the deep and meaningful, the scientific and technical, the broader industry-wide topics, and the smaller individual level aspects. We want to talk about all the important stuff.
To enable these conversations to happen in a positive, respectful, and equitable manner, we have a few guidelines.
Two months ago I was embroiled in a twitter battle for three tweets about distribution tools. Note I didn’t say they don’t work. I just wanted (and still want) empirical evidence that they do. Please also note I’m not attacking any singular product; I was asking for evidence for *any* of the available distribution tools. The goal here is truth…
While extraction theory, EK alignment, and particle size distribution are all worthy topics of discussion here at Barista Hustle, these all mean nothing if you’ve not got a shop to experiment in. Jared Lawler gives us a fascinating view on the business side of coffee, with a solid list of points to consider.
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!
We donate $1 from every package we send, for each and every subscriber, every month, and every online purchase to Cool Earth
Help develop your palate by trying this simple experiment that will allow you to taste differences in espresso 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