Consulting
Information on consulting services offered by Barista Hustle
I’m Matt Perger
An introduction to Matt Perger, founder of Barista Hustle.
Barista Hustle Slack
The BH Slack has been suspended. Turns out thousands of people in Slack isn't conducive to productive conversations. We'll see you on instagram though! 🙂
2017 Predictions and Promises
2017 is shaping up to be a massive year for Barista Hustle and the coffee community at large. The following is a few of my predictions and promises for this year and beyond.
A Lighter Tamper?
The story behind the Barista Hustle tamper.
The Cafe Button Project
A while back I talked about the potential value of having a button in your cafe that asked customers a simple question
Stop Renouncing Refractometers
It’s 2016 and there’s still a lot of misinformation and anti-intellectualism surrounding refractometers for coffee. Here’s a couple phrases I’ve read recently, and my rebuttals
Roast Development and Colour
Understanding Roast Development and Colour.
Terms of Service
Terms of service
Privacy Policy
Privacy Policy
The Grinder Paper: Explained
The most in-depth article on grinding coffee, ever.
BH Turns One – Looking Back (and Forward)
This week marks 1 year of Barista Hustle. A good opportunity to look at what has happened so far, and talk a little about
The Espresso Compass
The Espresso Compass is a little more complicated than the Brewed Coffee Compass. Last year I wrote a series on Espresso, culminating in a video showing the relationship between extraction, brew ratio, and the coffee control chart. If you’re on top of that, you’ll get this compass in no time. If not I’d recommend …
A Wide Thought Distribution About Grinding
A slightly more conversational and open-ended post
VST:WTF Part 3
Understanding more about the EK43 and why it makes coffee taste better. Part 3.
VST:WTF Part 2
Now that I’ve covered what a refractometer is and how it works, it’s important to understand what it can and cannot do.
VST:WTF Part 1
A lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer.
The Death Of The Death Of The Barista
Super-automatic espresso machines are getting better. I think it’s safe to say that in the not-too-distant future, they’ll be able to make coffee as consistently as a well trained barista.
The Holdswhirl EK43 Distribution Method
Jam funnels ain’t just for jam. Learn how to also use them for a solid distribution technique with the EK43.
حاسبة توازن درجة الحرارة
A calculator for espresso equilibrium temperature
Temperature Equilibrium In Espresso
How important is precise machine temperature control on a busy bar?
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.
Please Don’t Polish When You Tamp
Why we don’t recommending spinning when tamping
Interview: Hidenori Izaki on Service
Interview with 2014 World Barista Champion, Hidenori Izaki