por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
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... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
Testing distribution methods for espresso is turning out be quite a journey. This post is another step toward understanding what’s actually going on between the grinder and espresso machine. If you’re new here: three weeks ago I sent out a survey about distribution... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
Last week I sent out a survey with a single simple question: How do you distribute for espresso? Distribution is the act of evening out the coffee grinds in an espresso machine’s basket before tamping. This helps the water pass through all of the coffee grinds at the... 
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 Alexandra Ionescu | 30 de janeiro de 2017 | Blogue
Jamie was entirely focused on the shots when he made them. This does not represent a true service situation and is a big leg-up for the Human party. No human can focus on 3 groups during service with any kind of accuracy. We use VST 22g Precision Filters, Lab...