by Alexandra Ionescu | Jan 30, 2017 | Blog
The very first post on Barista Hustle was about understanding the taste of extraction. This week I’d like to share a simple experiment that will allow you to taste those differences in extractions side by side. All you’ll need is coffee, scales, a grinder and an... by BHLearn | Jan 30, 2017 | Blog
Strength and Dilution Calculators These interactive calculators will help you understand the effect of adding water to coffee from the perspective of strength (Total Dissolved Solids, or concentration). Although they require a refractometer to provide initial coffee... 
by BHLearn | Jan 30, 2017 | Blog
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. Apologies for the rant, but we should be collectively well past this. “Higher extraction... 
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
This post will cover some basic extraction theory and the tastes associated with over, under and ideal coffee extractions. Extraction is arguably the most important and least understood aspect of coffee brewing. It’s everything. Without extraction, you...