Dose is one of the fundamental variables of any brew recipe, yet probably the one that is most often overlooked. Most of us probably tweak the grind size or yield very regularly, but always use the same dose. In fairness, this is often for a good reason — it makes...

Any time you’re reading about chemistry, you’re going to come across chemical formulae and equations. You might well remember these from high school chemistry, but if it feels like a distant memory then this refresher might be useful. This post goes out to the BH Unlimited subscribers attempting the first instalment of The Water Course.

The Maillard ‘reaction’ is actually a whole series of chemical reactions that are crucial to creating the characteristic flavours and brown colour of roasted coffee and many other foods – including chocolate, toast, and grilled steak. The reactions are named after Louis Camille Maillard, a French doctor who first described them in 1910.

What is the difference (if any) between a mineral salt, a dissolved mineral, and a mineral ion? A salt, in chemistry, refers to any ionic compound (IUPAC, 1990). For example, table salt, sodium chloride, is an ionic compound composed of sodium (Na+) and chloride (Cl-)...

Geisha, or Gesha, is a highly prized variety, with a distinctive jasmine aroma, and bright fruity acidity. These distinctive characteristics mean it has dominated coffee competitions, and become infamously expensive as a result. Geisha beans are often quite large and...

While extraction theory, EK alignment, and particle size distribution are all worthy topics of discussion here at Barista Hustle, these all mean nothing if you’ve not got a shop to experiment in. Jared Lawler gives us a fascinating view on the business side of coffee, with a solid list of points to consider.