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.
The most important difference between coffee service in Australia and the United States.
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
Tipping as an institution has all sorts of problems.
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