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?
Have you ever had your coffee-making analysed by someone who sticks their fingers in your spent pucks? Have you ever decided not to use a particular espresso basket or recipe because the grinds are sloppy after brewing? If you’ve answered yes to any of these, this post is for you. You can stop worrying about…
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 is the act of evening out the coffee grinds in an espresso machine’s basket before tamping. This helps the water pass through all of the coffee grinds at the same speed and pressure, increasing the evenness of the extraction. Baristas around the world are distributing with needles, toothpicks, credit cards, knives…
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
This post will cover some basic extraction theory and the tastes associated with over, under and ideal coffee extractions. Extraction is arguably the most important and least understood aspect of coffee brewing. It’s everything. Without extraction, you don’t even get a cup of coffee. Here’s my super simple and…
If you’re wondering what The Hustle is and how it works, you’ve come to the right place. T
A tamper for use with the EK43.
A brief post about why I aim for higher extractions.
Why using a refractometer creates harmony and balance between barista and roaster.
Analysis and explanation of graphs illustrating the EK43’s superiority
Understanding more about the EK43 and why it makes coffee taste better. Part 2.
Why the Mahlkonig EK43 is better at making coffee smaller. Pt 1
Video of Matt Perger’s 2013 World Barista Championship routine.
A video detailing the steps in using a refractometer
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