All the Single Baskets

All the Single Baskets

In an ideal world, a single espresso basket would allow you to make half the amount of coffee as a double, and achieve exactly the same flavour as a double, all without changing the grind size. In reality, single baskets often fall short of this. Most of the time, a...
Roasting

Roasting

After milling, the next major stage in the life cycle of a coffee is roasting. All the life cycle analyses (LCAs) we’ve studied show that the roasting stage contributes very little to the overall greenhouse gas (GHG) emissions from a cup of coffee. In the LCA app, the...
Looking at Spent Pucks

Looking at Spent Pucks

Does analysing an espresso puck after extraction tell you anything useful about what happened during extraction? One of the challenges of making espresso is that it’s usually hard to tell if a shot was any good before serving it to a customer. It’s common practice to...
Estimating the Environmental Cost

Estimating the Environmental Cost

In order to continue with our life-cycle analysis (LCA), we need to choose a best estimate for the GHG emissions related to coffee growing and processing. As we’ve seen in the last few lessons, this is a difficult proposition, and the answer can vary considerably...
Choosing a Green Green Coffee

Choosing a Green Green Coffee

It’s clear that the two main contributors to emissions from production result from fertiliser use on the farm and fermentation from wet processing at the mill. Yet the studies that we’ve discussed vary widely in their estimates, due partly to the different conditions...
The Ideal Temperature for French Press

The Ideal Temperature for French Press

For pour-over methods like V60, Barista Hustle has long advocated using very hot water for brewing coffee — just off the boil, or at around 98°C for anyone using a temperature-controlled kettle. However, in our new course all about Immersion brewing, we make quite...