Coffee Extraction and How to Taste It

Coffee Extraction and How to Taste It

by | Jan 30, 2017 | Blog

This post will cover some basic extraction theory and the tastes associated with over, under and ideal coffee extractions. Extraction is arguably the most important and least understood aspect of coffee brewing. It’s everything. Without extraction, you...

About The Hustle

by | Jan 30, 2017 | Blog

The following is the original “about” page for Barista Hustle, January 2015. Although out of date, the sentiment remains the same! Hey there! If you’re wondering what The Hustle is and how it works, you’ve come to the right place. The following...
Pergtamp™

Pergtamp™

by | Jan 30, 2017 | Blog

This product is no longer for sale. For the new tamper, head here! For the last year, I have been working closely with Pullman Tampers to create a tamper for use with the EK43. This initially simple project has since evolved into a completely new tamper design –...

Extract More Better

by | Jan 30, 2017 | Blog

Here’s a brief post about why I aim for higher extractions. (I have much much more to write on this topic, so be ready!) Some people will dismiss extraction yield as an irrelevant and non-subjective method of analysis and I couldn’t disagree more. (Some readers...
The Downward Spiral Of Death

The Downward Spiral Of Death

by | Jan 30, 2017 | Blog

Here’s a little sequence I like to call ‘The Downward Spiral of Death’. We’ll start off with a closed loop where it’s just the Barista not measuring the extraction yield of the coffee, and instead relying only on his/her palate (I’m guilty of...
The EK43 Part Three

The EK43 Part Three

by | Jan 30, 2017 | Blog

Here is where I explain why these graphs illustrate the EK43’s superiority (when coffee burrs are used). 1 As I mentioned before, the grinder with the smallest median and mode is the EK43 with coffee burrs. As you would expect, the extraction yield in this case is...