by BaristaHustleAdmin | Jan 30, 2017 | Blog
This post will cover some basic extraction theory and the tastes associated with over, under and ideal coffee extractions. Extraction is arguably the most important and least understood aspect of coffee brewing. It’s everything. Without extraction, you... by BaristaHustleAdmin | Jan 30, 2017 | Blog
Here’s a brief post about why I aim for higher extractions. (I have much much more to write on this topic, so be ready!) Some people will dismiss extraction yield as an irrelevant and non-subjective method of analysis and I couldn’t disagree more. (Some readers... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
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...