par Alexandra Ionescu | 30 janvier 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... par BaristaHustleAdmin | 30 janvier 2017 | Blog
It’s time for the finale of our series on Espresso Recipes. If you haven’t already, I strongly recommend reading over the previous posts in the series before watching the video: Dose, Measuring Yield, Strength, Understanding Yield, and Time. If you have... 
par BaristaHustleAdmin | 30 janvier 2017 | Blog
Just like coffee, milk is an extremely complicated and diverse beast. No two milks are alike. If you make decisions about the milk used at a cafe or even in your kitchen at home, it really pays to know what’s going on. Let’s dive straight in. Milk is... 
par BaristaHustleAdmin | 30 janvier 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... 
par BaristaHustleAdmin | 30 janvier 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...