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
Explaining why your espresso bar will be grossly inconsistent if you’re not using volumetrics or weighing every single shot’s dose and yield.
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