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Аромат и Послевкусие

Aroma and Aftertaste

You asked us, ‘Why is it that the aroma of coffee can be so different to the aftertaste; even though presumably the same chemicals are involved?’ Here’s what we found out: Aftertaste, in coffee, refers to the tastes and aromas left in the mouth after...
Анализатор следов кофе

The Coffee Footprint Analyzer

Barista Hustle has commenced work on a free course that helps baristas and cafe owners make informed decisions about how to operate in a world beset by climate change. We acknowledge that our industry has a history of colonialism, exploitation, and green washing. The...
Сахар в натуральной переработке

Sugars in Natural Processing

In natural processing, do sugars travel from the mucilage into the bean? Naturally processed coffees are typically sweeter and more full-bodied than washed coffees, and often have distinctive fruity flavours. It seems intuitive that the sweetness, body, and...
Кровати с псевдоожиженным слоем

Fluidised Beds

In our latest poll on the BH Facebook Group, you asked us to check this out: ‘If flow goes in much faster than it comes out, then you have the potential to create a fluidised bed. Where does that leave espresso?’ Here’s what we found out … This...
Сталь, стекло, керамика?

Steel, Glass, Ceramic?

What’s the most temperature-stable material to use when brewing? The short answer is: plastic cones are best. They absorb heat from the brew water less quickly, absorb less heat overall, and lose that heat to the air more slowly. This conclusion may seem...