We began the course with a journey round the different growing regions of Brazil, and learned that there were many more identifiable microclimates in the country than we had realised. We then delved into the major varieties grown in the country, and discovered how important the work of Brazilian growers…

The French press is one of the simplest coffee brew methods in a barista’s repertoire — grind the coffee; add hot water; wait for a bit; give it a stir; plunge and you’re done. Even the plunge is optional. But despite the apparent simplicity, this brewing method has a few snags that we have been trying to work out. For example, we discovered that…

Geisha variety is one of the big success stories in coffee over the past decade. Ever since the variety’s quality potential was discovered by the Peterson family on Finca Esmerelda, prices of Geisha coffees have broken record after record at auctions. Last year’s Best of Panama winner, from Finca Nuguo, almost doubled the previous auction record with a price of…

Every once in a while, a single cup of coffee comes along that redefines your idea of what coffee can taste like. When that happens to us at BH, it sends us down a rabbit hole: We have to find out what made the coffee taste that way, and what we can learn from the way that particular coffee was made. Our Dean of Studies, Jem Challender, tasted one such cup recently…

You’ve dialled in perfectly. You are weighing every single dose, distributing carefully, tamping perfectly flat with a calibrated amount of force — and yet, your وقت تحضير الجرعات aren’t the same. After a few shots you notice it’s always the same group that runs just a few seconds faster — or slower — than the others. Perhaps you start to avoid using that group…

Over-⁩التخمير is a sure-fire way to ruin a coffee. The threat of a full sour defect or a ‘stinker’ bean making its way into your cup is enough to put anyone off the idea of stretching out ⁩التخمير any longer than necessary. And yet, producers are experimenting with longer and longer ⁩التخمير times, and somehow getting away with it.

Nearly all the world’s coffee farms lie between the Tropic of Cancer and the tropic of Capricorn — in a region called the coffee belt. This is the only region with the right climate for coffee to grow and ripen properly. Growing coffee outside of this region is possible, but rare. For farmers who grow coffee at the edges of the coffee belt or beyond…

A few weeks ago, we released the first in a series of experiments on blooming in filter coffee. Our aim is to find some measurable evidence to support one التفتح method over another. Rather than rely on flavour, which is very hard to measure objectively, we tried to track the effectiveness of التفتح by looking at how…

When we’re brewing filter coffee, our preference at BH is to use filter cones that lose as little heat as possible. In most cases, that means plastic is best — but plastic comes with other disadvantages. Plastics such as polycarbonate can absorb flavour compounds (van Willige et al 2010), potentially minutely affecting the flavour of the coffee.

According to the religion of the Oromo people of Ethiopia, when the first man died, Waqa (God) wet his grave with his tears, and the first coffee plants sprouted where his tears fell (Yedes et al 2004). This ancient story points to arabica’s origins as a wild plant, which the Oromo found dotted throughout the forests of their homeland in modern-day Ethiopia.

Earlier this week, Swiss-based Australian, Matt Winton won the World Brewers Cup. Matt blended Coffea eugenioides and arabica. While his recipe was highly effective in the competition, his technique was different to most commonly accepted brew methods — and different to what we recommend at Barista Hustle. Of course, what works best in competition…

Coffee prices have increased dramatically this year, after years of historic lows. In June 2020 the ‘C’ price, the benchmark price for coffee, sat below $1 per lb. In July of this year it reached more than $2, and may yet increase further. After struggling with low prices for so long, this price increase should be good news for coffee growers…

قام إيرل إي لوكهارت بتصميم مخطط ضبط تخمير القهوة الأصلي منذ أكثر من 60 عامًا. ورغم التغيرات الكبيرة التي شهدتها تقنيات زراعة القهوة وتحميصها وطحنها وتخميرها منذ ذلك الحين، إلا أن مخطط ضبط تخمير القهوة بقي كما هو.

يمكن تعريف قوام القهوة بأنه ذلك الشعور الذي تتركه في الفم. ويعتبر القوام أحد أهم عناصر جودة القهوة بجميع أنواعها، وليس في القهوة المتخصصة فقط. ما عليك سوى قراءة مواصفات المنتج الموجودة على إحدى عبوات القهوة المتوفرة في السوبر ماركت لتدرك أهمية القوام الكامل والسلس عند محبي القهوة، إلى درجة تفوق أهمية العديد من السمات الأخرى...

بوصلة القهوة (Coffee Compass) هي وسيلة متيسرة الاستخدام يمكنك الاستعانة بها لتحسين عملية التخمير بالترشيح. فالبوصلة سترشدك إلى طريقة إعداد مشروبات سلسة وغنية ومتوازنة عندما لا يكون مذاق قهوتك بالمستوى المطلوب. ويُذكر أننا أطلقنا بوصلة القهوة الأصلية عام 2017...

قبل وقت طويل من القصة المأثورة لماعز كالدي وتناولها ثمار القهوة لأول مرة، كان خبراء الشاي يدركون أهمية جودة الماء في عملية التخمير*. فقد عُرف عن عالم الشاي لو يو، الذي اشتهر في القرن الثامن، تفضيله استخدام مياه الينابيع في صنع الشاي، وكتب في دليله ''الشاي الكلاسيكي' أن ’أفضل مياه الينابيع هي تلك التي تتدفق ببطء فوق البرك الحجرية على سفوح الجبال البكر'.

يمكن تشبيه تقنية الطحن بالتروس بالصندوق الأسود في الطائرة، حيث يمكننا رؤية ما يوضع بداخلها، وقياس ما يخرج منها. إلا أنه لا تتوفر الكثير من المعلومات بصورة عامة حول ما يدور بالفعل داخل المطحنة، والسبب وراء أن بعض التصميمات تؤدي عملها بالطريقة التي تعمل بها. ولا يزال الجدل قائمًا حول ما إذا كانت التروس المخروطية أو المسطحة هي الأفضل...

Anyone with a professional interest in roasting coffee, or baking bread has heard of the Maillard reaction. But the related reaction called Strecker degradation, is much less well-known and it has a crucial role to play in coffee roasting. In this post, we’re going to explore …

We have re-designed and re-imagined one of our classic apps — the Cowculator. This handy tool will help you work out the concentration and nutritional content of your cappuccino. The new version includes two modes that can help you decide what size of cups to buy, and what size of baskets you should use, when you’re planning …

While writing our course on عملية التخمير بالغمر last year, we noticed a strange phenomenon: when brewing coffee in a French Press, leaving the lid off during the brew seemed to increase extraction substantially. This is the opposite of what we would have expected — leaving the lid on should keep the water hot for longer …

The milkman, once an endangered species, is making a comeback. Deliveries of milk in reusable glass bottles have seen a surge in recent years in the UK (BBC 2018), and the COVID-19 pandemic has only strengthened demand for milk delivery services. Delivery services are convenient, but are also regarded as more sustainable …

لاحظ جيم تشالندر، عميد الدراسات لدى باريستا هاسل، مؤخرًا أنه كلما استخدم كمية من الماء أكبر من المعتاد لتفتيح قهوته المفلترة، أصبحت مشروباته أكثر عرضة للانسداد. لذا، فقد قررنا إجراء تجربة بسيطة للتحقق من ذلك، ووجدنا أن كمية ماء التفتح تؤثر بالفعل على مقدار انسداد المشروبات.

هل سبق لك أن جلست في مقهى، وراقبت معد القهوة وهو يلوح بالغلاية كما لو كان يقود أوركسترا خفية أو كما لو كانت معلقة بالسقف بحبل مطاطي؟ وقد أطلقنا على هذا النوع من الحركة لأعلى ولأسفل التي يقوم بها معدو القهوة أحيانًا بشكل غير متعمد عند إعداد مشروب من القهوة يدويًا اسم ”طريقة اليويو للصب“.

Should we all be using the Weiss Distribution Technique again? Is there a right way and a wrong way to do it? The Weiss Distribution Technique (WDT) is a distribution method for espresso making. Using a fine needle or similar tool, the barista stirs the coffee while it sits in the portafilter.