por | 30 de janeiro de 2017 | Blogue
Image via LA Weekly. The Specialty Coffee Association of America announced this week that they were planning to cancel the US regional Barista and Brewer’s Cup competitions in favor of a single national championship. This news was met with a great deal of public... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
An espresso recipe captures and communicates the 3 main variables of espresso brewing, which are: Dose – the weight of dry ground coffee in the portafilter. Yield – the weight of espresso made. Time – the contact time between coffee and water. Dose... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
As a hospitality worker, being heads-up on the job is key. As a guest, being greeted, or at least visually acknowledged, within about 30 seconds of entering a service establishment is key to feeling taken care of. These two facts are intimately intertwined. Engaging a... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
In the first two installments of my milk series, we covered milk science and how to figure out the precise breakdown of components in milky coffee drinks. This week I’m taking a step back and letting Mark Peterson—the best dairy farmer I know—share some of his... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
This week’s Hustle featured the revelation of The Cowculator, a tool to help you understand the exact amounts of each component of your milk drinks. Get your beverage moo-thematics on for yourself in our tools section here. In addition, some exciting news to share:...