por Alexandra Ionescu | set 1, 2017 | Blogue
Coffee brewers — both professional and enthusiast — love to make things complicated. Complex multi-step brew recipes and brewing devices with some unique feature have become standard. Fancy new features on espresso or brewing machines are demanded without any evidence... 
por Alexandra Ionescu | 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 BHSaprender | 30 de janeiro de 2017 | Blogue
It’s 2016 and there’s still a lot of misinformation and anti-intellectualism surrounding refractometers for coffee. Here’s a couple phrases I’ve read recently, and my rebuttals. Apologies for the rant, but we should be collectively well past this. “Higher extraction... 
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 BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
Baristas have come a long way in recent years to abolish many myths of coffee-making. One that remains fairly steadfast is the polish; the quick spin at the end of a tamp to make the surface of the coffee look smooth. I’ve spun a tamper in many a basket over my years...