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Aroma y Postgusto

Aroma and Aftertaste

Aftertaste, in coffee, refers to the tastes and aromas left in the mouth after swallowing. Compared to other drinks, coffee flavours hang around for a long time: the aftertaste of an espresso can last up to 15 minutes.

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Espresso Headspace

Espresso Headspace

In in our recent poll on the Barista Hustle FB forum, you asked us to research this topic: Why do they say you need a penny worth of headspace between the coffee puck and the shower screen?  Received wisdom in coffee says that if you put a nickel, or a penny, on top...

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El analizador de huella de café

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...

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Curso - El árbol de decisiones

Course – The Decision Tree

A critical view on climate impact in the coffee industry 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...

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Curso - El árbol de decisiones

Course – The Decision Tree

A critical view on climate impact in the coffee industry 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...

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Efecto oculto de la temperatura

Temperature’s Hidden Effect

Brewing temperature affects the flow rate of espresso in unexpected ways, thanks to dissolved gases. In our most recent instalment of the Advanced Espresso course, we discussed a surprising finding in the scientific literature: that increasing the brew temperature...

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Molinillo de café RPM

Coffee Grinder RPM

How does it change the performance? In the last few years, a small number of grinders have hit the market that boast an adjustable grinding speed. The best known of these are Lynn Weber’s EG-1, Victoria Arduino’s Mythos 2, and most recently Ceado’s Hero E37Z. The...

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Cambio de rebabas de molinillo

Changing Grinder Burrs

How can I tell when it's time? If you’re looking at your grinder, asking yourself this question, then it’s probably time to change them. While grinder manufacturers may claim that their burrs can grind hundreds and sometimes thousands of kilos of coffee, the truth is...

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Cinnamongate

Cinnamongate

“It tastes exactly like a cinnamon bun. You have to try it.” Coffees often don’t entirely live up to their description, but this was different — a coffee with an instantly recognisable flavour of warm, sweet, cinnamon, like nothing I’d tasted before. I had joined the...

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¿Por qué las tomas de espresso se ejecutan más rápido?

Why do espresso shots run faster?

When I use super fresh coffee... It is a truth universally acknowledged that the gases trapped in fresh coffee create bubbles in espresso, which slows down the flow and reduces extraction. This explains why shots from older coffee run faster, or need a finer grind...

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¿Qué podemos usar para remineralizar el agua?

What can we use to remineralise water?

Apart from bicarb and epsom salts... A few months ago we released an updated version of our water recipes designed to allow you to easily target any hardness and alkalinity level you want, using two simple solutions  — without having to do any complex maths. Since...

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Si un café no forma una costra en una taza ...

If a coffee doesn’t form a crust in a cupping…

Does this mean it’s underdeveloped? Anyone who’s cupped very light roasted coffee, whether from a Nordic-style roaster, or perhaps from a sample roast, will have experienced this: it sometimes doesn’t form a crust in a cupping. When this happens on the cupping table,...

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Azúcares en Procesamiento Natural

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...

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Camas Fluidizadas

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 question follows on...

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Acero, vidrio, cerámica?

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 disturbing to...

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¿Cuál es el mejor diseño de cabezal de rociado?

What’s the Best Sprayhead Design?

Is it better to have as many holes as possible in your spray head; hardly any to make more agitation; or somewhere in between? To achieve even extraction in batch brewing, it’s important to get all the grounds evenly wetted — meaning exposed to the same amount of...

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DIY Water Recipes Redux

DIY Water Recipes Redux

A couple of years ago, we published a method for making your own water recipes, using concentrated mineral solutions, diluted with deionised water, to make a range of waters with different hardness and alkalinity. This post updates this, with new recipes that allow...

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Si no está canalizando, ¿entonces qué?

If not Channelling, Then What?

"Professor Abbott told us he doesn’t really believe channelling occurs in espresso (except in drastic cases). So if not channelling, then what?" Only a few weeks ago we were telling you that over-extraction isn’t really a thing, and that it’s all caused by...

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Migración de multas

Fines Migration

You asked us to look into this topic, “In espresso, fines migration may not be as much of a thing as we thought.” Here’s what we found.  Fines are the smallest particles created when you grind coffee. Depending on who you’re talking to, they might be defined as any...

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¿Es mejor tamizar partículas más pequeñas que 400μm?

Is it Better to Sieve out Particles Smaller than 400μm?

Or is it better just to leave them in, when brewing filter coffee? Back in 2012, our very own Matt Perger won the World Brewers Cup, using a 250μm sieve to remove fines. This created a more even extraction, which allowed him to extract higher without getting dry and...

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Espresso con papeles de filtro Aeropress

Espresso with Aeropress Filter Papers

Above and Below the Coffee Bed. This week, Scott Rao made espresso with filter papers above and below the coffee bed yielding over 25%. What's he playing at? If you follow Scott Rao’s series of daily coffee tips on Instagram, you’ll have seen one recent post where he...

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¿Qué diferencia hará a un espresso

What Difference Will it Make to an Espresso

If I Raise the Temperature of my Machine by One Degree? Decades of trial and error have shown that most people prefer espresso extracted between 85-95°C (A Illy and R Viana, 1995). For lighter roasted, special coffee, the range typically used is rather narrower -...

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Celebrity Deathmatch: Forchheimer vs Darcy

Celebrity Deathmatch: Forchheimer vs Darcy

A science professor told BH that with espresso, “in technical terms you have Forchheimer flows instead of good old Darcy flows”. What’s that? Keen readers of this series will remember Darcy’s law from our discussion of bed depth in espresso. Darcy’s law is an equation...

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