Barista Hustle https://www.baristahustle.com/ We help the world make better coffee. Sat, 24 Feb 2024 00:00:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 https://www.baristahustle.com/wp-content/uploads/2018/08/BH-Logo-New-512-1-400x400-100x100.png Barista Hustle https://www.baristahustle.com/ 32 32 Shaken or Stirred https://www.baristahustle.com/blog/shaken-or-stirred/ https://www.baristahustle.com/blog/shaken-or-stirred/#comments Fri, 23 Feb 2024 14:41:15 +0000 https://www.baristahustle.com/?p=485080 Densification results in more spherical coffee particles, which allows them to pack together more evenly. This in turn would allow water to flow more evenly through the puck. To understand why spherical particles...

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]]> https://www.baristahustle.com/blog/shaken-or-stirred/feed/ 2 RDT vs The AutoComb https://www.baristahustle.com/blog/rdt-vs-the-autocomb/ https://www.baristahustle.com/blog/rdt-vs-the-autocomb/#comments Thu, 04 Jan 2024 12:03:56 +0000 https://www.baristahustle.com/?p=477662 You've probably heard that scientists recently caught up with something home baristas have known for nearly two decades: that spraying your coffee with water just before grinding can reduce the amount of static created....

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]]> https://www.baristahustle.com/blog/rdt-vs-the-autocomb/feed/ 2 Grinding Bean-by-Bean https://www.baristahustle.com/blog/grinding-bean-by-bean/ https://www.baristahustle.com/blog/grinding-bean-by-bean/#comments Wed, 06 Dec 2023 20:53:04 +0000 https://www.baristahustle.com/?p=473473 Grinding coffee bean-by-bean is up there with cryogenic grinding, double grinding and re-processing as a kind of impractical perfection — all of which are generally dismissed as inappropriate for the commercial environment...

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]]> https://www.baristahustle.com/blog/grinding-bean-by-bean/feed/ 3 Round Two — Battle of the Baskets https://www.baristahustle.com/blog/round-two-battle-of-the-baskets/ https://www.baristahustle.com/blog/round-two-battle-of-the-baskets/#respond Tue, 03 Oct 2023 08:39:52 +0000 https://www.baristahustle.com/?p=463172 The defining feature of this new wave of high extraction filter baskets for espresso is the pattern of holes at the bottom of the basket. Manufacturers have completely re-thought the way these are laid out, to ensure even extraction...

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]]> https://www.baristahustle.com/blog/round-two-battle-of-the-baskets/feed/ 0 Battle of the Baskets https://www.baristahustle.com/blog/battle-of-the-baskets/ https://www.baristahustle.com/blog/battle-of-the-baskets/#comments Thu, 07 Sep 2023 08:53:27 +0000 https://www.baristahustle.com/?p=459393 The big leap in espresso technology is something brilliantly simple, intuitive and affordable. It’s the ‘high extraction’ filter baskets. Armed with these new baskets and better distribution tools, baristas are making different...

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]]> https://www.baristahustle.com/blog/battle-of-the-baskets/feed/ 3 Tiny Coffee, Massive Bills https://www.baristahustle.com/blog/tiny-coffee-massive-bills/ https://www.baristahustle.com/blog/tiny-coffee-massive-bills/#comments Wed, 19 Jul 2023 14:13:02 +0000 https://www.baristahustle.com/?p=452105 In the face of unchecked price-gouging by energy companies, what can cafe owners do to keep their bills under control? Big savings can be had by ditching boilers for good - and even doing away with the espresso machine altogether...

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]]> https://www.baristahustle.com/blog/tiny-coffee-massive-bills/feed/ 2 The End of First Crack? https://www.baristahustle.com/blog/the-end-of-first-crack/ https://www.baristahustle.com/blog/the-end-of-first-crack/#respond Wed, 14 Jun 2023 21:08:28 +0000 https://www.baristahustle.com/?p=447700 Is it possible that neither first crack, nor the precise adjustments to the gas settings that roasters make afterwards, are actually very important in coffee roasting? No matter how complex a roast profile you design for a drum roaster, you could...

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]]> https://www.baristahustle.com/blog/the-end-of-first-crack/feed/ 0 What We Taste When We Taste Acidity https://www.baristahustle.com/blog/what-we-taste-when-we-taste-acidity/ https://www.baristahustle.com/blog/what-we-taste-when-we-taste-acidity/#comments Sat, 15 Apr 2023 07:22:14 +0000 https://www.baristahustle.com/?p=439165 New research published this week, however, suggests that the levels of many of the organic acids found in brewed coffee are so low as to be essentially undetectable (Birke Rune et al 2023).

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]]> https://www.baristahustle.com/blog/what-we-taste-when-we-taste-acidity/feed/ 6 Iced Latte Art https://www.baristahustle.com/blog/iced-latte-art/ https://www.baristahustle.com/blog/iced-latte-art/#comments Tue, 14 Mar 2023 15:36:36 +0000 https://www.baristahustle.com/?p=433051 Cold foam has become pretty popular over the last few years, and yet, visually, cold foam lattes are firmly stuck in the 1980s. In other words: a tall, layered drink in a glass, topped with a spoonful of stiff foam like whipped cream. Wouldn’t it be great if...

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]]> https://www.baristahustle.com/blog/iced-latte-art/feed/ 1 Wet Weiss for Espresso https://www.baristahustle.com/blog/wet-weiss-for-espresso/ https://www.baristahustle.com/blog/wet-weiss-for-espresso/#respond Mon, 23 Jan 2023 10:56:45 +0000 https://www.baristahustle.com/?p=426351 As with all our best and wildest experiments, our investigation of Wet Weiss for espresso began with a conversation with multidisciplinary industrial scientist Professor Abbott. He suggested that adding some water before tamping might allow us to pack the bed of coffee more tightly together.

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