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Январь 30, 2017 /
???? 10,000 ????

There are officially over 10,000 people subscribed to the weekly Barista Hustle newsletter, and we couldn’t be happier!

Getting to create pieces for such an engaged, curious community of coffee pros is a rewarding challenge that we just can’t get enough of. Getting to the bottom of the important barista questions is what keeps us two dorks going.

To celebrate this milestone in our growth, we’ve decided to do a very special live Q&A session for this coming week’s hustle.

We need you to submit and vote on questions below, and tune in live on Periscope to @mattperger at 8am Saturday the 29th AEST / 3pm Friday the 28th PST.

We will answer the top 10 questions live on video!

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январь 2020

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Николас Финк
гость
Николас Финк

First off, thanks for all the useful info you’ve put out so far. I’m a beer brewer, and the farmer who takes our spent grain for his dairy cows was very impressed with my knowledge of milk chemistry. I even referred him to some of the links you posted so he could evaluate whether it would be a worthwhile investment to create milk that is specifically produced for use in espesso drinks. My question is: I’ve heard you mention that sifting out chaff can improve your French Press results dramatically. Does this apply to all brewing methods, and what off... Читать дальше

Денди Хендра
гость
Денди Хендра

Привет Мэтт,
All I want to know..why you tamping method like that.a lot of people copy your tamping method without understand

Мост
гость
Мост

Give us the final answer!

What is a flat white?

Андерс Торп
гость
Андерс Торп

Thanks for a great source of info! Really appreciated.

My question: Could you show your whole tapping distribution and tamping procedure?

Николас Финк
гость
Николас Финк

I also have another one… I usually buy a 12oz bag of coffee the day after its roast date, and use it within 2 weeks. Do you have any general suggestions for changing variables from day 2 to day 13 to create the best pour-over possible? I’d love it to taste like days 3-6 all the time!

Каллум фон Бланкензее
гость
Каллум фон Бланкензее

Pre-infusion? And how it would fit in to an espresso recipe?

RM
гость
RM

Many specialty focused cafes have been offering drip coffee offerings via Fetco, but I’ve experienced brews that were less than what I feel could be optimal in flavor i.e., over extraction, dry bitterness, flat aroma etc. So how should Fetco Service be handled ideally on the day to day, in regards to Post Drip Preparation (Stirring/TDS Check), Disposal Cycle, Cleanliness, QC? For example, when pourovers are dripped, a concentration gradient can be measured within the column of coffee within the receptacle. If baristas aren’t stirring properly, customers will receive drinks with different TDS etc. Anyway, keep up the incredible work!

Барри
гость
Барри

Name 3 of the best coffee drinks, espresso or brew, that you’ve ever had. Name equipment used, coffee year and varietal, roaster used, etc. Basically, describe the culmination of factors that have created the best coffees you’ve ever tasted.

Николас Родригес
гость
Николас Родригес

Your thoughts on the dynamics of extraction in drip coffee vs immersion!

Энтони Шиди
гость
Энтони Шиди

Congrats on hitting 10k! I love your site – great info.

My question concerns the Japanese iced coffee method when using a Fetco. If you are putting less hot water through the coffee when brewing (replaced by post-brew ice used to cool the brewed coffee) how do you avoid under-extraction? A finer grind?

Крис Сирико
гость
Крис Сирико

Should I pull longer shots for milk drinks? You demonstrate the compromise between extraction and strength in your espresso video, but since strength goes out the window with milk, wouldn’t it make sense to extract a little more?

Грегори Левин
гость
Грегори Левин

What is your guilty coffee pleasure? What have you mixed with coffee that is delicious, but not “cool” in specialty circles? (Confession: I’m really digging espresso with lots of agave sweetener shaken with ice. Waaaaaaaay too sweet… but I can’t stop drinking!)

judsondean
гость
judsondean

Is there a (more) specific window (timeframe) of rest, post roast, necessary for the best possible flavor development/outcome of coffee when extracting as espresso? The common answer is 7-10 days… However, you like to get scientific/factual, and I appreciate that. So, is there something that can be measured to verify the most optimal window of use?

Thanks for the amazing work you guys do! Congrats on the milestone!

Майк Шевнин
гость
Майк Шевнин

Question: We assume that the more TDS we get in espresso the better it is. But TDS tells us only “how much stuff is in espresso” and nothing about taste. Is there any scientific way to measure taste?

Майк Шевнин
гость
Майк Шевнин

Question: Why do we need a bloom stage when brewing a pourover? When i think about it in terms of evenness, it doesn’t make sence. If you start brewing without blooming, all coffee grounds will be saturated with water more even.

Александр Лайс
гость
Александр Лайс

Thank you Matt for this valuable resource, it’s truly commendable! I’ve been working in specialty coffee for 5 years, at competition level, and my question is this: Given the observable drop in the TDS of static water, how can we ensure that the TDS from the RO sampler tap matches that at the group? I’m asking because I’ve noticed that when I open the shop the TDS from the sampling tap is at least 50ppm lower that I left it, but it creeps up as I run water through it. The TDS at the group seems consistently lower (50ish instead... Читать дальше

Садик Купец
гость
Садик Купец

Congratulations on your brilliant efforts so far. Love the Hustle. Its relevant!

My Top 3 espresso enquiries:

1) Pre-infusion time dynamics
2) Brew temperature dynamics
3) Ideal espresso / milk ratios for 120ml, 180ml, 240ml drinks, and specifically, what style of espresso for each one?

ура

Садик

Кристофер Шефер
гость
Кристофер Шефер

I second (or third?) the request for how pre-infusion fits in to this whole big ball of wax.

Генри Диддел
гость
Генри Диддел

Upvote the up vote on batch brew and fetco stuff.

Маршал Ханс
гость
Маршал Ханс

Given excellent coffee, what are the best batch brew grind and brew settings?

Генри Уэллс
гость
Генри Уэллс

I upvote this question. anything covering fetco and batch brew would be great as there is nothing much out there that i’ve found.

Т Элейн Ченг
гость
Т Элейн Ченг

You barista hustlers are the bomb. My Q:

What do you really think about the coffee community and how its evolved? There are the serious pros, the eager hobbyists, and the coffee “snobs” that have no taste differentiation whatsoever. Break it down for us, and I hope you throw some honest shade on the fakers

Лиам Макмиллин
гость
Лиам Макмиллин

How does absorption change with grind setting? Is the change minimal enough to set a constant when calculating extraction with pourovers?

oneiromancer
гость
oneiromancer

What grinder setting should I use on a Baratza for the infamous 12g/200ml v60 pourover? :’)

Дерья Эге Акар
гость
Дерья Эге Акар

What do you think about pressure profiling? Do you use or recommend a pressure profile, or do you stick with the old 9-bar standard? I know this topic is an abyss and it’s hard to measure, but I want to know your opinions about this.

DF
гость
DF

Is there such a thing as too much head space in a portafilter basket? I’m thinking of 20g of coffee in a “triple” basket pulled for a 1.5-2 to 1 yield. Would the extra head space have any negative effects?

Стивен Кертис
гость
Стивен Кертис

Could you dig in to how roast profiles affect your starting points for grind/dose/temperature for espresso? Not just lighter/darker, but overall time/stretch of the roast as well.

Ура!

jonathonsciola
гость
jonathonsciola

will the stream be @baristahustle or @mattperger twitter

jonathonsciola
гость
jonathonsciola

news about mahlkoenig peak grinder

Мэтт Райни
гость
Мэтт Райни

Up vote this question.

Камила
гость
Камила

How tampling power make an inpact to espresso and how it would fit in to an espresso recipe?

Брент Фортуна
гость
Брент Фортуна

What does the term “knock-in-the-chops” mean?

Уэстон Петерсон
гость
Уэстон Петерсон

yes, use your palate

Айзек
гость
Айзек

Questions about the sample roasting:
1) Could you briefly talk about your approach?
2) Do you really care about the color number 58/63?
3) How do you validate the sample roasting consistency?

Амир Кинг Хамза
гость
Амир Кинг Хамза

The more TDS it just means more total dissolve solids, doesn’t necessarily means it taste better, you could get a lower TDS and yet taste as good or even better (maybe saying 9-10 rather than a 12). it just means its stronger. and yes, you could use the refractometer, to see your EXT% , a higher EXT% ( comparing a 17% to a 19%-20% possibly means better coffee)

Тийс Баарда
гость
Тийс Баарда

I wouldn’t mind more details about brew temperature. In general for a lighter roasted bean I use slightly higher (2 or 3 degrees Celcius) brew temperatures and lower temps for a darker roast, but for me it is mainly guessing and of course tasting.

Actual TDS / Extraction data and some of your awesome graphs would be appreciated.

Тийс Баарда
гость
Тийс Баарда

I’m wondering about how to figure out the right volume and timing for the Pre- (and Post-) Infusion.
I know how and why it works, but wouldn’t mind a more scientific approach with all the details.

Амир Кинг Хамза
гость
Амир Кинг Хамза

upvote

10 Вопросы и ответы с Мэттом Пергером
гость
10 Вопросы и ответы с Мэттом Пергером

[…] celebration of hitting 10k subscribers to the Barista Hustle, we did a little experiment and asked readers to submit questions, which we then answered live on Periscope on Friday for this week’s […]

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