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To celebrate 10,000 subscribers, we’re doing a live Q&A this Friday.
The Barista’s Guide to Bulletproof Coffee
We dive deep to get to the buttery-bottom of the Bulletproof Coffee craze.
How to Serve Addicts
Coffee is a drug, and its service is determined by the habits and rituals of addicts.
Espresso Recipes: Putting It All Together
The finale of our series on Espresso Recipes
Espresso Recipes: Time
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…
Espresso Recipes: Understanding Yield
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…
Towards a Tip-Less Café
Tipping as an institution has all sorts of problems.
Tipping For Hospitality: Theory and Practice
Why people tip, how to maximize your own tip earnings, and why that all can be problematic.
Espresso Recipes: Measuring Yield
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.
Espresso Recipes: Strength
In this continuation of our Espresso Recipes series, we break down one of the most oft-misunderstood concepts in espresso: Strength.
USBC Regionals Cancellation
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.
Espresso Recipes: Analyzing Dose
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…
The Importance of Heads-Up Coffee Service
Professional barista service starts with looking up at the guest.
Milk Supply Chains With Dairy Farmer Mark Peterson
There’s a farm just North of Melbourne that produces the best milk I’ve ever tasted.
The Cowculator – Part 2
An interactive calculator for finding the exact breakdown of your milky coffee drinks, plus some exciting Hustle news!
The Hustle Expands
Exciting news to share: Alex Bernson is officially coming on as the Editor of Barista Hustle.
The Cowculator – Part 1
Milk is complex. This post breaks milk down and explains each of its components: fat, sugar, protein and “ash”.
Does Latte Art Make Coffee Taste Worse?
What if the act of pouring a beautiful design on the top of a milky beverage actually reduced the quality of flavour?
For a Good Puck
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 the DIY Extraction Tasting
A guide to conducting the Barista Hustle espresso extraction experiment.
Everything Is a Blend
Every coffee is some kind of blend. This post details how processes at the farm affect evenness, with help from producer Aida Batlle.
To Blend or Not to Blend
An exploration of the ‘dark art’ of blending coffee.
Distribution Test Results
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
WBC 2016 Rules Shake-up
Discussing the significant rule changes to the World Barista Championship.