por Alexandra Ionescu | 30 de janeiro de 2017 | Blogue
This week marks 1 year of Barista Hustle. A good opportunity to look at what has happened so far, and talk a little about what the future holds. Thanks so much for tagging along, reading, sharing, and commenting on everything. This is turning into a wonderful little... 
por BHSaprender | 30 de janeiro de 2017 | Blogue
The Espresso Compass is a little more complicated than the Brewed Coffee Compass. Last year I wrote a series on Espresso, culminating in a video showing the relationship between extraction, brew ratio, and the coffee control chart. If you’re on top of that, you’ll get... por BHSaprender | 30 de janeiro de 2017 | Blogue
There’s a number of various grinding-related thoughts rolling around my head at the moment. They’re not fully formed (and possibly red-herrings, so look out!) but I thought I should put them out there. I don’t have any data to back them up, and I’m even sure they’re... por BHSaprender | 30 de janeiro de 2017 | Blogue
The Coffee Control Chart This is the part of my presentation where Baristas lose focus and eyes glaze over. “Graphs? Numbers? I don’t need those. They’re scary. It’s all about the feels!” they say. Well perk up, because thoroughly understanding the coffee control... por BHSaprender | 30 de janeiro de 2017 | Blogue
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 these devices that I find myself constantly battling. Many baristas are understandably... por BHSaprender | 30 de janeiro de 2017 | Blogue
VST:WTF? From time to time I present a lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer. More than a thousand Baristas have sat through it, and now I’d like to share portions of the presentation with you...