The Barista's Guide to the Galaxy

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Espresso: Why You Hate It and How to Fix It - Ben Kaminsky Naked Portafilters - Chris Baca Chefsteps Espresso Class Drink Preferences - Charles Babinski and La Marzocco Espresso Q&A - Tim Wendelboe Barista Hustle Espresso Series - Matt Perger Analyzing Dose How to Weigh Shots Understanding Yield Shot Time Strength / TDS Recipes: Putting it all Together How Hard Should You Tamp?  Espresso Temperature Calculator Strength and Dilution Calculators The Espresso Compass DIY Extraction Tasting Distribution How to Distribute by Tapping Holdswhirl Distribution Method For a Good Puck Nutation: An Apology Downward Spiral of Death Man vs Volumetrics jimseven on Espresso - James Hoffmann Dialling in without timings 7 tips for dialling in an espresso blend Seasoning a coffee machine Continued Thoughts on Pressure Profiling The Cappuccino 


EK43 Parts One, Two and Three - Matt Perger Heating in Grinders - Christian Klatt Minimising Static - Home Barista Thoughts on Grinders - Matt Perger 


The Death of the Death of the Barista - Matt Perger Hidenori Izaki on Service - Alex Bernson How to Serve Addicts - Alex Bernson


The SCAA Flavor Wheel (hi-res) On Tasting Notes Parts One, Two - James Wallace 


Chris Bacas - Youtube Channel Barista - Documentary Verve Coffee Roasters - Youtube Channel



Scales ⭐️ Acaia ⭐️ OHAUS Navigator Brewista Cheap Jewellery Scales Baskets ⭐️ VST Precision IMS Tampers ⭐️ Pergtamp PUSH Pullman Brewing 400 Micron Sieve (Australia) Precision Sieves (Australia) Stagg Pouring Kettle Customisation Pantechnicon Specht Design Titus EspressoParts ⭐️ = Highly Recommended 



Chemical Reactions During the Roasting Process - Sweet Marias Let's Talk About Roasting - Barista Hustle To Blend or Not to Blend - Barista Hustle Everything is a Blend - Barista Hustle Roasting Q&A - Tim Wendelboe 



Gender The Bag of Dicks - Stories from the front lines of the gender divide in specialty coffee Douchey Dude Baristas - Anonymous Tumblr Sustainability The SCAA Green Guide 



Water Test Kit The Complexities of Water and Flavour - Maxwell Colonna-Dashwood Buffers Tutorial - Chem Collective Water for Coffee - M. Colonna-Dashwood & C. Hendon 


Thom Huppertz: The Science of Milk Foam - Re:co Symposium Morten Münchow: Definition of Milk Foam Quality - Nordic Barista Cup Milk Foam: Creating Texture and Stability - SCAA Chronicle Milk Supply Chains with Mark Peterson - Barista Hustle The Cowculator - Part One - Barista Hustle The Cowculator - Part Two - Barista Hustle 


Latte Art

Does Latte Art Make Coffee Taste Worse? - Barista Hustle Instagram  Ben Morrow Shinsaku Fukayama Jess Lambie 



The Role of Dissolved Cations in Coffee Extraction - Journal of Agricultural and Food Chemistry Changes in sensory quality characteristics of coffee during storage - Food Science and Nutrition Whole Bean Coffee Degradation Over Time - Analytical Flavor Systems Hot vs. Cold Extraction - Science and Food jimseven on Science - James Hoffmann Introduction Lipids Maillard Reactions, Strecker Degradation and Caramelisation Foams Why won’t my milk Foam? Ochratoxin Sugars Part 1: Sucrose Sugars in Roasted Coffee 



Varieties Explained - Counter Culture Coffee A botanists Guide to Specialty Coffee - SCAA Coffee Plants of the World - SCAA Flavour Characteristics Due to Processing - Genus Coffea - Raimond Feil Green Coffee - A Photographic Guide - jimseven The Naturals Debate - jimseven Mo' Money, Mo' Quality - Kim Elena Ionescu Cafe Imports Coffee Education Series (highlights below) Coffee Variety Tree Origins Sample Roasting Free Downloadable Courses 



Software Deputy - Staff Scheduling Xero - Accounting Square - POS 


Blogs & Sites

SCAA Chronicle Tamper Tantrum JimSeven Sprudge CoffeeLands Sweet Marias Maxwell Colonna-Dashwood Fresh Cup Socratic Coffee Daily Coffee News Barista Magazine The Daily Grind by La Colombe Tim Willems' Coffee Pinterest 


Cat Cloud Coffee Coffee Awesome - Bjørg Brend Laird I Brew My Own Coffee Tamper Tantrum 



The Scott Rao Compendium The Coffee Roaster's Companion Everything but Espresso The Professional Barista's Handbook Espresso: Extraction Measurement and Mastery God in a Cup - Michaele Weissman Espresso Coffee: The Science of Quality - Viani & Illy Water For Coffee - Colonna-Dashwood & Hendon Black Gold - Anthony Wild Uncommon Grounds - Mark Pendergrast The World Atlas of Coffee - James Hoffmann 


Something Missing?

Thanks to the people of the Barista Hustle community for many of these links!


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