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Январь 30, 2017 /
Предсказания и обещания 2017

2017 готовится стать масштабным годом для Barista Hustle и кофейного сообщества в целом. Ниже приведены некоторые из моих прогнозов и обещаний на этот год и далее.

Храните хорошие флюиды

Barista Hustle is a business, not a charity. Luckily, this doesn’t mean things have to be soulless and transactional. Nor do we have to jam ads down your throat to stay afloat.

Barista Hustle survives and thrives on a very unique and virtuous cycle:

We offer free information about coffee to anyone who’s interested. We also try to generate discussion and develop community around this information. Both of these things constitute what I believe to be incredible value for anyone involved.

On the other side of the coin we also sell things to pay the bills. Luckily for our audience these things are extremely relevant to them. Hopefully they’re also affordable, of high quality, and fix a problem or scratch an itch.

Occasionally we’ll divert the attention of our audience from the free information to the things we sell; arguably a far cry from a “hot singles in your area” banner. Nobody will ever be forced to buy anything.

The money from these products allows us to hire people to do stuff, like sharing information for everyone’s benefit, or designing and manufacturing new and innovative products.

This cycle is self-propelling: the larger and more engaged the audience, the more things we can sell, the more humans we can hire, the more problems we can fix, and the faster we can push the boundaries of coffee. It’s also delicate: trust is paramount, the баланс of value has to be managed.

If this doesn’t suit you, then please enjoy the free information with our compliments. If it does, then welcome aboard!

Год заморозки

I believe freezing coffee (both green and roasted) to drastically increase shelf life will be elevated to widely accepted -if not common- practice within the year. It definitely works, but until now there’s been precious little evidence and far too much prejudice for it to break through. Freezing, in combination with вакуум or nitrogen flushing, stops coffee ageing in its tracks. The possibilities created by this are rather compelling…

Отрицательный углерод

Barista Hustle will be donating US$1 to Прохладная Земля for every package we send around the world from now on. This includes every coffee subscriber each month, one-off coffee purchases, and every online equipment order.

We all know climate change is the biggest threat to coffee. After some considerable research I’ve concluded that CoolEarth.org is the most cost-effective way to mitigate the effect of this business on the planet. At the moment I don’t have the budget, time, or need for carbon neutral certification. Instead, Barista Hustle will be sending a truly overzealous amount of money to Cool Earth to compensate. Neutral is good, but undeniably-negative is better.

This will replace my former weak and ineffective promise of “$1 to a coffee related charity” for each monthly subscription. Soon there will be a 3rd party dashboard, accessible by anyone, detailing the measurable impact of this commitment as time goes on.

на основании calculations from Cool Earth, we’ll be offsetting 2300 tonnes of CO2 in January, with more each month as the coffee subscription and equipment businesses grow. I’m hoping for a minimum of 35,000 tonnes for the year.

For reference, this is the equivalent of offsetting the business and the entire carbon footprint of every single coffee subscriber each month. (Calculated based on US citizens who are more than twice the global average with another 2x margin of error for affluence. This is not a promise; it’s a rough calculation for easy comparison to the magnitude of this commitment.)

Конец постоянного давления эспрессо

The game is up. Holding pressure constant throughout an espresso is sub-optimal and even counter productive. Some manufacturers have clued in to this, and are releasing machines with variable pressure hydraulic systems that react to the coffee’s сопротивление. Flow is the key, not pressure.

Note: Strada, Slayer, and Synesso’s existing pressure profiling doesn’t count, and entirely misses the point.

Делайте больше ошибок

Until now, Barista Hustle has been publishing things that are quite curated, dictatorial, and rigid. This body of work constitutes a large majority of what I believe to be true about coffee. I’m now reaching the limit of things I can share without costly experimentation to safely back it up.

Moving on, I’ll be making Barista Hustle much more exploratory. I’ll be performing more experiments, trying things, making stuff, breaking stuff, and moving fast. I’ll also be sharing these things as they happen. This considerable increase in transparency and vulnerability will be testing; especially in a culture that tends to focus on developing a superficial kind of confidence.

Vulnerability is the birthplace of innovation, creativity, and change. If you’re keen to share in this journey towards better coffee, please come along for the ride. Helpful critics are especially welcome; unhelpful carps are not.

A Barista Hustle Bar!

Part of Barista Hustle’s progress towards being an equipment designer and manufacturer is to start developing and using those tools ourselves in real life scenarios. I can’t share too much detail yet, but we’ll be opening some kind of venue/lab in Melbourne well before the year is up. The aim: smash boundaries, explore the future of specialty service, and be the резка edge. This project in particular gives me the fear. ????

2017 is going to be super fun and incredibly challenging. I’m really keen for your feedback on these predictions and promises down below!

Если вам понравилось читать это и вы хотите насладиться вкусным кофе с остальной частью сообщества - зарегистрируйтесь на наш ежемесячный Превосходная подписка на кофе, Или, если вы просто хотите идти в ногу со всем, Бариста Хастл - подписаться на рассылку.

Календарь тренировок

Найти курс с сертифицированным тренером BH

январь 2020

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  • Великобритания: Бариста Один
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Anselem Thankgod
гость
Anselem Thankgod

Хорошо

Бинки МакСмитерс
гость
Бинки МакСмитерс

Hey Matthew, thank you for all the work you do and for sharing all your knowledge and experience. I greatly appreciate your blog and your insights, and i truly believe Barista Hustle has helped to make me a better barista.
I wish you and all at Barista Hustle a healthy and happy New Year. I look forward to seeing what 2017 brings.

Дэниел Хоббс
гость
Дэниел Хоббс

Parabens Matt! wishing you and you team amazing energy for 2017. Just before the thought leaves my mind. I read through Strive for Tones latest piece on #FreezeBeansNotPeas. It was a great read, that guy’s awesome. Without trying to begin to go through the permutations of how this could effect everything coffee related (price, stockpiles, farmer, small roaster production levelling etc etc etc), we should be conscious of this going forward even if it’s nothing. I guess if it is the way forward, everyone will adapt to ensure that coffee AND consumer wins in the end. 😛

Мэтт Пергер
гость
Мэтт Пергер

Hey thanks mate! That’s some kind words right there. Much appreciated, and right back at you! 🙂

Мэтт Пергер
гость
Мэтт Пергер

Прибил его.

Энди Смит
гость
Энди Смит

So are we talking machines that maintain a flow rate (extracted grams per second I guess) rather than a pressure profile or variable pressure?

Мат Норт
гость
Мат Норт

I’d argue that the stradas problem is software, not hardware. It has the tools to control flow, but the software works with the pressure transducer.

Мэтт Пергер
гость
Мэтт Пергер

It’ll definitely help farmers. At the moment, holding and selling stock of expensive coffees before they’re stale (both as-green and post-roast) is a massive burden. If selling these special coffees can be made more financially predictable and swallowable, then it could be an amazing boon to micro/nano/etc lots.

Мэтт Пергер
гость
Мэтт Пергер

The noyes whitney equation says otherwise, but no one really knows. I have on very good authority that a paper will be released soon that sheds a lot of light on this! 🙂

Клод Кариньян
гость
Клод Кариньян

By maintaining constant pressure there was some rational with ” solutions chemistry” that molecules are more readily solubles under pressure and being able to get access to more depth of flavours in the cup. This being said it also would more easily dissolve less wanted chemicals. Are there people like maybe Ben Kaminsky that might have looked into the science of a better cup with constant flow? Maybe this is one aspect you would like to address at the Barista Hustle’s lab? Maybe a flow profile is better?

Брайан Берди
гость
Брайан Берди

Just when you think, ‘How can BH get any better…?’ Very excited to see what wonderful mistakes lay ahead. Thanks for sharing Matt, and continued success for 2017! Move fast and break stuff

Джойс Ли Эн Йонг
гость
Джойс Ли Эн Йонг

Wow! Thank you for the updates and I’m so excited for you and this community!

Ник Ворон
гость
Ник Ворон

The De1 machines with visual flow rate/profiling could be a way forward.

DonLaLinea
гость
DonLaLinea

I think the same! Grazie Matt.

Джонатан Харрис
гость
Джонатан Харрис

RE: The End of Consistent Espresso Pressure

Curious if anyone knows commercial machines pursuing or offering this to some degree now?

Linea PB?

Спасибо.

DPC016 - Необычный вечер | Daráló Podcast
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DPC016 - Необычный вечер | Daráló Podcast

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odiernod
гость
odiernod

“Holding pressure constant throughout an espresso is sub-optimal and even counter productive. Some manufacturers have clued in to this, and are releasing machines with variable pressure hydraulic systems that react to the coffee’s resistance. Flow is the key, not pressure.”

They are cluing in to what lever machine aficionados have known for decades, brilliant!

Стефан Вробель
гость
Стефан Вробель

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