The Cafe Button Project
A while back I talked about the potential value of having a button in your cafe that asked customers a simple question
Stop Renouncing Refractometers
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
Roast Development and Colour
Understanding Roast Development and Colour.
Terms of Service
Terms of service
Privacy Policy
Privacy Policy
The Grinder Paper: Explained
The most in-depth article on grinding coffee, ever.
BH Turns One – Looking Back (and Forward)
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
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’d recommend …
A Wide Thought Distribution About Grinding
A slightly more conversational and open-ended post
VST:WTF Part 3
Understanding more about the EK43 and why it makes coffee taste better. Part 3.
VST:WTF Part 2
Now that I’ve covered what a refractometer is and how it works, it’s important to understand what it can and cannot do.
VST:WTF Part 1
A lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer.
The Death Of The Death Of The Barista
Super-automatic espresso machines are getting better. I think it’s safe to say that in the not-too-distant future, they’ll be able to make coffee as consistently as a well trained barista.
The Holdswhirl EK43 Distribution Method
Temperature Equilibrium Calculator
A calculator for espresso equilibrium temperature
Temperature Equilibrium In Espresso
How important is precise machine temperature control on a busy bar?
You Want A Bold Coffee? Great!
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.
Please Don’t Polish When You Tamp
Why we don’t recommending spinning when tamping
Interview: Hidenori Izaki on Service
Interview with 2014 World Barista Champion, Hidenori Izaki
How Hard Should You Tamp?
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.
Nutation: An Apology
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 Difference Between Australian & US Coffee Service
The most important difference between coffee service in Australia and the United States.
How to Distribute by Tapping
Breaking down espresso distribution technique.
10 Questions & Answers With Matt
To celebrate 10,000 subscribers, Matt did a live Q&A.