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.
Back in the 2013 World Barista Championships, I used a tamping style called ‘nutation’ for all of my espressos – this is why I don’t recommend it.
The most important difference between coffee service in Australia and the United States.
Breaking down espresso distribution technique.
To celebrate 10,000 subscribers, Matt did a live Q&A.
To celebrate 10,000 subscribers, we’re doing a live Q&A this Friday.
We dive deep to get to the buttery-bottom of the Bulletproof Coffee craze.
Coffee is a drug, and its service is determined by the habits and rituals of addicts.
The finale of our series on Espresso Recipes
Time is the last component of our 3-ingredient espresso recipe. It’s measured in seconds, starting when the pump starts, and ending when the pump stops. Time is the least important variable in any espresso recipe, but it can still make or break an espresso. You might have a 20g dose and a 50g yield, but if it’s coming out in…
Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. Very simply, it’s the weight of the espresso in the cup. More yield means more espresso in the cup. Less yield means less espresso in the cup. This week I’m going to explain yield…
Tipping as an institution has all sorts of problems.
Why people tip, how to maximize your own tip earnings, and why that all can be problematic.
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.
Dose is the anchor of every espresso recipe. It is the weight of dry ground coffee that you are using to make an espresso, and depending on your espresso style, it can be anywhere from 5-30 grams, though in general modern espresso hovers between 18-21g. Deciding on your dose is always the first step to…
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.
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