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
What if pouring a beautiful design on the top of a milky beverage actually reduced the quality of flavour? I know my answer, but I’d like you to find out for yourself. Latte Art has become sacrosanct in the vast majority of Specialty Coffee venues. It’s... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
Have you ever had your coffee-making analysed by someone who sticks their fingers in your spent pucks? Have you ever decided not to use a particular espresso basket or recipe because the grinds are sloppy after brewing? If you’ve answered yes to any of these, this... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
Here’s a little sequence I like to call ‘The Downward Spiral of Death’. We’ll start off with a closed loop where it’s just the Barista not measuring the extraction yield of the coffee, and instead relying only on his/her palate (I’m guilty of... 
por BaristaHustleAdmin | 30 de janeiro de 2017 | Blogue
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