by BaristaHustleAdmin | Jan 30, 2017 | Blog
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... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
The very first post on Barista Hustle was about understanding the taste of extraction. This week I’d like to share a simple experiment that will allow you to taste those differences in extractions side by side. All you’ll need is coffee, scales, a grinder and an... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
There are heaps of processes and stages involved in making delicious coffee. We all know this, and I’m not going to beat that dead horse. What I will belabour instead is that every single one of those processes introduces an element of unevenness. I’ve talked about... by BaristaHustleAdmin | Jan 30, 2017 | Blog
This post is an exploration of Blending: why businesses blend coffee, why I believe some roasters choose to blend, and why others don’t. I also suggest why blending has a bad rep within the Specialty Industry. For a very long time “coffee” was a... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
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. If you’re new here: three weeks ago I sent out a survey about distribution... by BaristaHustleAdmin | Jan 30, 2017 | Blog
Just before the weekend you may have stumbled upon a press release from World Coffee Events. It details some significant rule changes to the World Barista Championship for 2016 onwards. See the article here. I’d like to spend this week exploring and discussing...