by Alexandra Ionescu | Jan 30, 2017 | Blog
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... by BHLearn | Jan 30, 2017 | Blog
Strength and Dilution Calculators These interactive calculators will help you understand the effect of adding water to coffee from the perspective of strength (Total Dissolved Solids, or concentration). Although they require a refractometer to provide initial coffee... 
by BHLearn | Jan 30, 2017 | Blog
It’s time, people. For the second instalment of our series on milk, we give you “The Cowculator”. The Cowculator figures out the precise breakdown of coffee, fat, protein and sugar in your milky drinks. You can use it for both drip/filter and espresso based coffees,... 
by BHLearn | Jan 30, 2017 | Blog
Barista & Boundary Pusher Everything I do is focused on consistency, accuracy and deliciousness. People around the world know me as the Barista who popularised using the EK43 grinder for espresso, sieved coffee grinds for uniform particle size in the WBrC and...