There are two types of barista … one that steams individually for every beverage, and one that steams in twos. One’s not better than the other.| Barista Hustle
The world's most advanced coffee information and online Barista training. Join our barista classes & certification courses, and read our free coffee blog.| Barista Hustle
In this blog post we will teach you the art of dividing up a pitcher full of steamed milk in such a way that you end up with the same amount of foam in each beverage you pour.| Barista Hustle
Whilst it’s a fascinating distribution method, we’ve never managed to reign it in in a way that can be practicable behind the bar. Not for want of trying: A couple of years back, in the lead up to the AutoComb project, we had another look at nutation and went as far as building a nutation appliance.| Barista Hustle
Get your BH Certificates with one of our excellent and experienced Coaches. We have coaches located all round the world, capable of training you in all disciplines, coffee related. View their coaching schedules in their profiles here on our website, to find a course, location and time suits you!| Barista Hustle
How’s this for a wild quote from one of our most trusted scientific advisors? “To a scientist the filter cone brew method is crazy. It’s an 'out of control' system where everything depends on everything else.” ... The post Three Abbotts and the UX Method appeared first on Barista Hustle.| Barista Hustle
The dos and don’ts when it comes to kitting out your new cafe start-up. We go into everything from the dish pit, to your choice of grinder. Don’ts include ‘stickers on your espresso machine telling folks you’re whacking on a weekend service charge’. You can tell them — just don’t ruin a gorgeous espresso machine with a grubby sticker that’s got a downer of a message on it. Do’s include — ‘Do save your spare espresso shots to make iced lattes’. That turns into quite an ...| Barista Hustle
If you opened your first cafe with a nice reliable second hand LM Linea and you’re curious to know how it compares to a more modern (and more expensive) equivalent, then this blog post is for you.| Barista Hustle
We think we've finally worked out what happens to your coffee grinds, when you include shaking in your espresso prep routine. It's definitely not deification. After this new experiment it looks like shaking liberates fines...| Barista Hustle
Robots are back in the conversation this month because a new fleet of 100 Robots have been rolled out in the Naver building in South Korea, including their in-house Starbucks.| Barista Hustle
It’s debatable who invented the triple ristretto, but if Paul Bassett didn’t invent it, he certainly made it famous. In this post we talk to Mikael Jasin, 2024 World Barista Champion, as well as Toby Smith who was on the scene in 2003 when the triple ristretto first rocked up on the competition stage.| Barista Hustle
Last month, we wrote about why you might want to shake your grounds before making espresso. Lance Hedrick’s testing showed that shaking was somehow dramatically increasing extraction in his espressos, while simultaneously decreasing shot time.| Barista Hustle
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.| Barista Hustle
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, better distribution tools — and an open mind about the shot time and brew ratio needed to make great espresso — baristas are making different styles of coffee, and pushing the envelope of extraction further than ever before.| Barista Hustle