par | 3 mars 2017 | Superlatifs
Le café de ce mois-ci est un avant-goût de ce que l'avenir nous réserve : un Tabi variétal hybride, torréfié par Anne Lunell et Charles Nystrand de Koppi à Helsingborg, en Suède. Commandez-vous un sac ici (s'il est encore disponible !) ou souscrivez à l'abonnement. Concernant le café :... par BaristaHustleAdmin | 30 janvier 2017 | Blog
In celebration of hitting 10k subscribers to the Barista Hustle, we did a little experiment and asked readers to submit questions, which we then answered live on Periscope on Friday for this week’s Hustle. If you missed the live session, we recorded the answers... 
par BaristaHustleAdmin | 30 janvier 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,... 
par BaristaHustleAdmin | 30 janvier 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... 
par BaristaHustleAdmin | 30 janvier 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...