Barista Hustle

Keep it Simple

September 01, 2017

Keep it Simple

Coffee brewers— both professional and enthusiast— love to make things complicated. Complex multi-step brew recipes and brewing devices with some unique feature have become standard. Fancy new features on espresso or brewing machines are demanded without any evidence of their necessity (hello pressure profiling).

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DIY Extraction Tasting

January 30, 2017

DIY Extraction Tasting

Help develop your palate by trying this simple experiment that will allow you to taste differences in extractions side by side 

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Stop Renouncing Refractometers

September 11, 2016

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

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Espresso Compass

January 24, 2016

The Espresso Compass

The Espresso Compass is a little more complicated than the Brewed Coffee Compass.

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The Coffee Compass

January 18, 2016

The Coffee Compass

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

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Post Polish Tilt

October 17, 2015

Please Don't Polish When You Tamp

Why we don't recommending spinning when tamping

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Tamping Pressure / Grind Density

October 04, 2015

How Hard Should You Tamp?

Tamping for espresso is riddled with an incredible amount of folk-knowledge

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Nutation - an apology

September 20, 2015

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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How to Distribute by Tapping

September 07, 2015

How To Distribute By Tapping

Breaking down espresso distribution technique.

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Espresso Recipes: Understanding Yield

July 27, 2015

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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Espresso Recipes: Measuring Yield

July 06, 2015

Espresso Recipes: Measuring Yield

After Strength, the 2nd step to every good espresso recipe is yield. Yield is the amount of espresso in the cup after extraction. It’s measured by weight though—definitely not volume.

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Espresso Recipes: Analyzing Dose

June 21, 2015

Espresso Recipes: Analyzing Dose

Hold your espresso dose steady, unless you want to make more or less coffee.

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Does Latte Art Make Coffee Taste Worse?

May 17, 2015

Does Latte Art Make Coffee Taste Worse?

What if the act of pouring a beautiful design on the top of a milky beverage actually reduced the quality of flavour?

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For a Good Puck

May 10, 2015

For a Good Puck

You can stop worrying about sloppy, soggy, watery pucks because there’s nothing wrong!

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The Downward Spiral Of Death

December 08, 2014

The Downward Spiral Of Death

Why using a refractometer creates harmony and balance between barista and roaster.

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Refractometer Method

December 08, 2014

Refractometer Method

A video detailing the steps in using a refractometer

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