After Strength, the 2nd step to every good espresso recipe is yield. Yield is the amount of espresso in the cup after extraction. It’s measured by weight though—definitely not volume.
In this continuation of our Espresso Recipes series, we break down one of the most oft-misunderstood concepts in espresso: Strength.
The Specialty Coffee Association of America announced this week that they were planning to cancel the US regional Barista and Brewer’s Cup competitions in favor of a single national championship.
Hold your espresso dose steady, unless you want to make more or less coffee.
Professional barista service starts with looking up at the guest.
There’s a farm just North of Melbourne that produces the best milk I’ve ever tasted.
An interactive calculator for finding the exact breakdown of your milky coffee drinks, plus some exciting Hustle news!
Exciting news to share: Alex Bernson is officially coming on as the Editor of Barista Hustle.
Milk is complex. This post breaks milk down and explains each of its components: fat, sugar, protein and “ash”.
What if the act of pouring a beautiful design on the top of a milky beverage actually reduced the quality of flavour?
You can stop worrying about sloppy, soggy, watery pucks because there’s nothing wrong!
A guide to conducting the Barista Hustle espresso extraction experiment.
Every coffee is some kind of blend. This post details how processes at the farm affect evenness, with help from producer Aida Batlle.
An exploration of the ‘dark art’ of blending coffee.
Testing distribution methods for espresso is turning out be quite a journey. This post is another step toward understanding what’s actually going on between the grinder and espresso machine
Discussing the significant rule changes to the World Barista Championship.
Distribution and the portafilter. Discussing different methods
This is a post about how to talk about coffee roasts. It isn’t a post about how to roast coffee (although there’s some nuggets in there).
The concept of an even extraction
The 80:20 rule or “Pareto Principle” states that, for many events, roughly 80% of the results come from 20% of the causes
In this post I’ll be covering how to increase or decrease the overall extraction of a brew from a theoretical standpoint
Basic extraction theory and the tastes associated with over, under and ideal coffee extractions.
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