by BaristaHustleAdmin | Jan 30, 2017 | Blog
Last week I sent out a survey with a single simple question: How do you distribute for espresso? Distribution is the act of evening out the coffee grinds in an espresso machine’s basket before tamping. This helps the water pass through all of the coffee grinds at the... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
This is a post about how to talk about coffee roasts. It isn’t a post about how to roast coffee (although there’s some nuggets in there). As I was typing up a post about extraction evenness in regards to roasting (which I promise I will get to soon), I realised... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
Could even extractions save the industry? Yes. Sort Of. This is a condensed version of a talk I gave in Shanghai and Taipei last year for Tamper Tantrum. If you’d like to see the original – where I talk about extraction and include some more detail –... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
This week I’d like to explain the concept of an even extraction, and what it means for flavour. The rabbit hole of evenness goes really really deep. I’m going to devote a number of weeks to discussing it. I want to drill right down into green coffee, roasting,... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
So we’ve been through how to get more or less extraction from a coffee and what that might taste like. But how do we make the most of this? The following is my super simple 80:20 method for getting the best out of a coffee with minimal effort. The 80:20 rule or... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
In this post I’ll be covering how to increase or decrease the overall extraction of a brew from a theoretical standpoint. (Angela Grieve, a Hustle subscriber asked for this via email. So Angela, this one’s kind of for you!) There are a few variables that you can use...