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The Coffee Compass

The Coffee Compass

The Brewed Coffee Compass is very simple to use: Brew it – Taste it. Find on compass

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VST,WTF Part 3

Understanding more about the EK43 and why it makes coffee taste better. Part 3.

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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. 

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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.

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The Death Of The Death Of The Barista

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.

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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.

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Nutation: An Apology

Nutation: An Apology

Back in the 2013 World Barista Championships, I used a tamping style called ‘nutation’ for all of my espressos – this is why I don’t recommend it.

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????10,000????

To celebrate 10,000 subscribers, we’re doing a live Q&A this Friday.

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Espresso Recipes: Time

Espresso Recipes: Time

Time is the third variable in our espresso equation, and the last one that you should be manipulating.

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Espresso Recipes: Understanding Yield

Espresso Recipes: Understanding Yield

Yield is a compromise between extraction & strength. More of one comes at the expense of the other. If you’re ever frustrated by espresso, this may be why

 

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