by BaristaHustleAdmin | Jan 30, 2017 | Blog
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 efficiencies they provide are such a strong argument that their uptake is... by BaristaHustleAdmin | Jan 30, 2017 | Blog
Many of you have asked about how to distribute coffee grinds when using an EK43 for espresso service. This is the week! Back in 2013 when we were wracking our brains about how to make espresso with that grinder, we also had to come up with a method for getting grinds... by Alexandra Ionescu | Jan 30, 2017 | Blog
Last week I shared some basic science about espresso equilibrium temperature. This week I’ve whipped up a calculator that can figure it all out for you. Put in your recipe and check out the result! Because the specific heat of water is so much higher, it will affect... by BaristaHustleAdmin | Jan 30, 2017 | Blog
The advent of PID control on espresso machines brought with it a feverish obsession with temperature control. “We want more precise temperatures” the professionals cried; and almost all manufacturers have been delivering with aplomb. Reflecting on these advances, one... by BaristaHustleAdmin | Jan 30, 2017 | Blog
This post was originally written by Alex Bernson, former editor of Barista Hustle. 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. It immediately conjures up ideas of morning... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
Baristas have come a long way in recent years to abolish many myths of coffee-making. One that remains fairly steadfast is the polish; the quick spin at the end of a tamp to make the surface of the coffee look smooth. I’ve spun a tamper in many a basket over my years...