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Help develop your palate by trying this simple experiment that will allow you to taste differences in extractions side by side
These interactive calculators will help you understand the effect of adding water to coffee from the perspective of strength (Total Dissolved Solids, or concentration
The Cowculator figures out the precise breakdown of coffee, fat, protein and sugar in your milky drinks.
Information on consulting services offered by Barista Hustle
An introduction to Matt Perger, founder of Barista Hustle.
The BH Slack has been suspended. Turns out thousands of people in Slack isn't conducive to productive conversations. We'll see you on instagram though! 🙂
**This position has been filled by a wonderful human**
2017 is shaping up to be a massive year for Barista Hustle and the coffee community at large. The following is a few of my predictions and promises for this year and beyond.
The story behind the Barista Hustle tamper.
A while back I talked about the potential value of having a button in your cafe that asked customers a simple question
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
Understanding Roast Development and Colour.
Terms of service
The most in-depth article on grinding coffee, ever.
This week marks 1 year of Barista Hustle. A good opportunity to look at what has happened so far, and talk a little about
The Espresso Compass is a little more complicated than the Brewed Coffee Compass.
The Brewed Coffee Compass is very simple to use: Brew it – Taste it. Find on compass
A slightly more conversational and open-ended post
Understanding more about the EK43 and why it makes coffee taste better. Part 3.
Now that I’ve covered what a refractometer is and how it works, it’s important to understand what it can and cannot do.
A lecture called ‘VST:WTF?’. It’s a two hour long foray into the science of measuring coffee with a refractometer.
Super-automatic espresso machines are getting better. I think it’s safe to say that in the not-too-distant future, they’ll be able to make coffee as consistently as a well trained barista.
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