Search Result
2018 Promises
With a team that’s 400% larger than what we started with should come goals 4 times as lofty! Here’s what I’m promising we’ll knock out of the park for 2018. I’m not making any...
The Barista’s Guide to the Galaxy
ESPRESSO Barista Hustle Espresso Series Analyzing Dose How To Weigh Shots Understanding Yield Shot Time Strength & TDS Recipes: Putting It All Together How Hard Should You...
November 2017 — Guatemala Finca Isnul by Onyx Coffee Lab
This month we head to Guatemala to Finca Isnul in the Huehuetenango region, via the fantastic peeps at Onyx Coffee Lab in Arkansas, US. This Pacamara is all silky milk chocolate,...
Superlatives: Colonna
We were lucky enough to share some emails back and forth with Maxwell Colonna-Dashwood, the guest roaster for this month's October Superlatives (you can read more about the...
August 2017 — Sonara Estate “La Olivia” from Sensory Lab
This month we head to Sonora Estate in Costa Rica, with a fantastic naturally processed Catuaí roasted here in Melbourne by Sensory Lab. Fruity and elegant, it's a beautiful...
Superlatives: Manhattan Coffee Roasters
June’s Superlatives is brought to you by Manhattan Coffee Roasters, from Rotterdam in the Netherlands — a fresh-crop Kenyan from Kirinyaga. Esther Maasdam and Ben Morrow, the...
June 2017 — Kirinyaga “Kii” Kenyan AA+, from Manhattan Coffee Roasters
This month we're back to Kenya with an exciting SL28 & 34 from the Kii Factory in Kirinyaga County, roasted by the team behind Manhattan Coffee Roasters, Esther Maasdam and...
The Inaugural Superlatives: August 2016 — Gesha Estate Panama “Juliette” from Ninety Plus
Where it all began: the inaugural Superlatives. An idea started as a thread on the Facebook Page, now grown into a subscription sent to over 900+ subscribers, in over 40+...
April 2017 — Gesha Village “Illubabor” from Talor & Jørgen
This month's coffee is an exciting Heirloom varietal from Ethiopia, progressively farmed in Gesha Village, roasted by Talor Browne and Jørgen Hansrud from Talor & Jørgen in...
March 2017 — Victor Barrera “Tabi” from Koppi
This month's coffee is a taste of what the future holds: a hybrid varietal Tabi, roasted by Anne Lunell and Charles Nystrand from Koppi in Helsingborg, Sweden. Order yourself a...
February 2017 — Buf Coffee “Remera” by April Coffee
This month’s coffee is an award winning Rwandan, sourced and roasted by Patrik Rolf of April Coffee, Copenhagen, Denmark. It’s crispy, juicy, stone-fruity, and ultra clean; just...
Cowculator
It’s time, people. For the second instalment of our series on milk, we give you “The Cowculator”. The Cowculator figures out the precise breakdown of coffee, fat, protein and...
Cowculator
The Cowculator It’s time people. For the second installment of our series on milk, we give you “The Cowculator”. The Cowculator figures out the precise breakdown of...
VST:WTF Part 2
Now that I’ve covered what a refractometer is and how it works, it’s important to understand what it can and cannot do. There’s a lot of incorrect assumptions and opinions about...
You Want A Bold Coffee? Great!
This post was originally written by Alex Bernson, former editor of Barista Hustle. Guests can only express what they want in the terms they know, and for many coffee...
The Barista’s Guide to Bulletproof Coffee
There’s a lot of hubbub about Bulletproof coffee at the moment. The company Bulletproof Executive has come under fire for a number of lofty health claims, while at the same time...
How to Serve Addicts
Coffee is a drug, and its service is determined by the habits and rituals of addicts. Some might say food is its own drug, and alcohol obviously has its own intoxicating and...