You Want A Bold Coffee? Great!

Guests can only express what they want in the terms they know, and for many coffee consumers, the number one term they know is bold. It immediately conjures up ideas of morning cups of fuel, stoic black coffee drinkers, decisive preference, rich taste, and an ability...

Please Don’t Polish When You Tamp

Baristas have come a long way in recent years to abolish many myths of coffeemaking. 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...

Interview: Hidenori Izaki on Service

Image via The Weekend Edition. What follows is a phone interview between 2014 World Barista Champion, Hidenori Izaki, and Coffee Hustle’s editor, Alex Bernson. This version has been streamlined slightly for the web, but the full discussion is available for your...

How Hard Should You Tamp?

Tamping for espresso is riddled with an incredible amount of folk-knowledge. When I was taught espresso in 2008, I was told to practice tamping on bathroom scales (I admit I don’t remember what the prescribed weight was). Today I’d like to shed some light on tamping...