by | Mar 3, 2017 | Superlatives
This month’s coffee is a taste of what the future holds: a hybrid varietal Tabi, roasted by Anne Lunell and Charles Nystrand from Koppi in Helsingborg, Sweden. Order yourself a bag here (if available still!) or sign up for the subscription. About the coffee:... by BaristaHustleAdmin | Jan 30, 2017 | Blog
In celebration of hitting 10k subscribers to the Barista Hustle, we did a little experiment and asked readers to submit questions, which we then answered live on Periscope on Friday for this week’s Hustle. If you missed the live session, we recorded the answers... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
This week I’d like to explain the concept of an even extraction, and what it means for flavour. The rabbit hole of evenness goes really really deep. I’m going to devote a number of weeks to discussing it. I want to drill right down into green coffee, roasting,... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
So we’ve been through how to get more or less extraction from a coffee and what that might taste like. But how do we make the most of this? The following is my super simple 80:20 method for getting the best out of a coffee with minimal effort. The 80:20 rule or... 
by BaristaHustleAdmin | Jan 30, 2017 | Blog
In this post I’ll be covering how to increase or decrease the overall extraction of a brew from a theoretical standpoint. (Angela Grieve, a Hustle subscriber asked for this via email. So Angela, this one’s kind of for you!) There are a few variables that you can use...