por | 3 de março de 2017 | Superlativos
O café deste mês é uma amostra do que o futuro reserva: um híbrido varietal Tabi, torrado por Anne Lunell e Charles Nystrand da Koppi em Helsingborg, Suécia. Encomende uma sacola aqui (se ainda estiver disponível!) ou inscreva-se para a assinatura. Sobre o café:... por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
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... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
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,... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
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... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
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...