January 2017 – Mamuto

  January 2017 – Mamuto   George Howell’s Mamuto is one of the coffees I had in my mind when I started this subscription. It still holds a place as the best espresso I’ve ever had (made by Ben Kaminsky at Coffee Common TED 2011). It’s...

A Plastic Tamper?

I’ve had a number of barista tools and products rolling around my head for a while and the time has come to start making them a reality. The first was evidently a re-think of the humble tamper. This post is an explanation of the rationale behind that tamper: a...

Aricha

December 2016 – Aricha   “What you really want when you think Yirgacheffe”   The final subscription instalment of 2016 comes to us from Ethiopia via Small Batch Roasting Co. in Melbourne, Australia. It’s a picture perfect, textbook...

Barista Hustle Tamper

Barista Hustle Tamper  Affordable Designed for every budget without compromise thanks to more efficient manufacturing and less materials.  Replaceable Damage the base? It happens. Swap it out for AUD$20 / USD$15 instead of buying another expensive...

Coffee Collective’s Kieni

October 2016 Kieni by Coffee Collective, Copenhagen   Owner: Cooperative 1000 members Region: Nyeri Harvest method: Selective Hand Picking Harvest: November – December Varieties: Mostly SL28 and SL34 with a little bit of Ruiru 11 and Batian Process: Washed....

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 as they walked out the door. Perhaps “was today’s coffee better than last time?”, “will we see you again soon?” or...

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. Apologies for the rant, but we should be collectively well past this. “Higher extraction...

Roast Development and Colour

A while back I posted Let’s talk about roasting. This was in reference to three sliding scales of roasting: colour, development, and last-minute behaviour. I’d like to take this information on a different spin, comparing just development and colour. Roasts...

Terms of Service

TERMS OF SERVICE —– OVERVIEW This website is operated by Barista Hustle. Throughout the site, the terms “we”, “us” and “our” refer to Barista Hustle. Barista Hustle offers this website, including all information, tools and services available from this site...

Privacy Policy

PRIVACY STATEMENT —- SECTION 1 – WHAT DO WE DO WITH YOUR INFORMATION? When you purchase something from our store, as part of the buying and selling process, we collect the personal information you give us such as your name, address and email address. When...

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...

The Coffee Compass

The Brewed Coffee Compass is very simple to use: Brew a coffee. Taste it. If you experience any negative flavours, find them on the map (left). Those flavours are now the center of the compass (right).  Find the direction you need to travel in order to get back in the...

VST,WTF Part 3

The Coffee Control Chart   This is the part of my presentation where Baristas lose focus and eyes glaze over. “Graphs? Numbers? I don’t need those. They’re scary. It’s all about the feels!” they say. Well perk up, because thoroughly understanding the coffee...

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. There’s a lot of incorrect assumptions and opinions about these devices that I find myself constantly battling. Many baristas are understandably...

VST:WTF Part 1

VST:WTF? From time to time I present a lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer. More than a thousand Baristas have sat through it, and now I’d like to share portions of the presentation with you...

Temperature Equilibrium Calculator

Last week I shared some basic science about espresso equilibrium temperature. This week I’ve whipped up a calculator that can figure it all out for you. Put in your recipe and check out the result! Because the specific heat of water is so much higher, it will affect...

Temperature Equilibrium In Espresso

The advent of PID control on espresso machines brought with it a feverish obsession with temperature control. “We want more precise temperatures” the professionals cried; and almost all manufacturers have been delivering with aplomb. Reflecting on these advances, one...

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...

Nutation: An Apology

Back in the 2013 World Barista Championships, I used a tamping style called ‘nutation’ for all of my espressos. Many of you have been asking about this technique via email so this week I’m going to explain what it is, how to do it properly and why I don’t recommend...

USBC Regionals Cancellation

The Specialty Coffee Association of America announced this week that they were planning to cancel the US regional Barista and Brewer’s Cup competitions in favor of a single national championship. This news was met with a great deal of public outcry and...